MEXICAN CHOCOLATE TRES LECHES CAKE
Ingredients
For the cake:
For the milk mixture:
For the whipped cream topping:
For the cake:
- 1 cup hot coffee
- 12 tablespoons unsalted butter
- 4 large eggs
- 1 1/3 cups whole milk
- 3 teaspoons pure vanilla extract
- 2 cups granulated sugar
- 1 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon cinnamon
- 1/4-1/2 teaspoon cayenne pepper (depending on how "spicy" you want the cake - I used 1/2 teaspoon)
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces semi-sweet chocolate chopped
For the milk mixture:
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 1 cup chocolate milk
For the whipped cream topping:
- 2 cups heavy whipping cream
- 1/2 cup cocoa powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper
Directions
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