Mexican Latte Cake Recipe

Cake Preparation

1. 1

   Make the Chocolate Cake

   Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Mix until combined. Gradually stir in boiling water. Pour batter into prepared pans and bake for 30-35 minutes. Allow to cool.

2. 2

   Prepare the Vanilla Bean Cheesecake

   In a large mixing bowl, beat cream cheese until smooth. Gradually add sugar and vanilla bean paste. Add eggs one at a time, mixing well after each addition. Stir in sour cream. Pour into a greased 9-inch springform pan. Bake in a water bath at 325°F (160°C) for 50-60 minutes. Let cool.

3. 3

   Make the Coffee Flan

   In a blender, combine sweetened condensed milk, evaporated milk, eggs, brewed coffee, and vanilla. Blend until smooth. Pour into a caramel-lined flan mold and bake in a water bath at 350°F (175°C) for 50-60 minutes. Let cool.

4. 4

   Prepare the Brandy Tres Leches

   In a bowl, whisk together sweetened condensed milk, evaporated milk, whole milk, and brandy. Once the cakes and flans are cooled, poke holes in the cake layers and pour the milk mixture over each layer.

5. 5

   Make the Chocolate Cream Cheese Whipped Cream

   In a mixing bowl, whip heavy cream until stiff peaks form. In another bowl, beat cream cheese, cocoa powder, powdered sugar, and vanilla until smooth. Fold the whipped cream into the cream cheese mixture until combined.

6. 6

   Assemble the Cake

   Layer the chocolate cake on the bottom, add vanilla bean cheesecake, then coffee flan, and top with the second layer of chocolate cake. Finally, spread the chocolate cream cheese whipped cream on top and decorate as desired.