Happy Cinco de Mayo!

What do you think of when you think of Mexican desserts? I think of tres leches cake or sopapillas. They are absolutely two of my favorite desserts anyway! Maybe it’s because I’m a Texan? Either way, I love it!

This Mexican hot chocolate version is a fun take on the classic Tres Leches Cake and it does not disappoint!

ingredients

Cake

• 1 cup hot coffee
• 12 tablespoons (1-1/2 sticks) unsalted butter
• 4 large eggs
• 1-1/3 cups whole milk
• 3 teaspoons vanilla extract
• 2 cups granulated sugar
• 1-1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips

Milk Mixture

• 1 cup sweetened condensed milk
• 1 cup evaporated milk
• 1 cup chocolate milk

Topping

• 2 cups heavy whipping cream
• 1/2 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• ground cinnamon
• cayenne pepper

instructions

1. Preheat oven to 350ºF. Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
2. Combine hot coffee and butter in a medium bowl and stir until butter is melted. If the butter does not melt, microwave for 30 seconds or until the butter is completely melted.
3. In a large bowl, combine eggs, milk, vanilla, and sugar. Stir well to combine. In a separate medium-sized bowl, combine flour, cocoa powder, cinnamon, cayenne pepper, baking powder, baking soda, and salt. Stir well to combine.
4. Add flour mixture to egg mixture, stirring until about halfway combined, then pour in the coffee/butter mixture, stirring well to combine.
5. Stir in chocolate chips. Pour the batter into prepared baking dish.
6. Bake in preheated oven for 45-50 minutes, or until a toothpick comes out with some loose crumbs on it.
7. Let the cake cool completely.
8. Once cake is cooled, combine condensed milk, evaporated milk, and chocolate milk in a large measuring cup. Stir well to combine.
9. Poke a lot of holes into the cooled cake with a fork, the more the better. Pour the milk mixture over the cake.
10. Refrigerate the cake for at least one hour.
11. Make whipped topping by combining the heavy cream, cocoa powder, and sugar in the bowl of an electric mixer. On medium-high, mix the topping by whipping until stiff peaks form.
12. Using an offset spatula, spread whipped topping over the chilled cake.
13. Dust each serving with cinnamon and a sprinkle of cayenne pepper, if desired. Slice and serve.
14. Tres leches cake is best served cold and can be stored in the refrigerator for 3 days.

mexican hot chocolate tres leches cake

Preheat oven to 350ºF. Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.

In a large bowl, combine eggs, milk, vanilla, and sugar. Stir well to combine. In a separate medium-sized bowl, combine flour, cocoa powder, cinnamon, cayenne pepper, baking powder, baking soda, and salt. Stir well to combine.

Melt 1 cup of hot coffee with 12 tablespoons of butter.

Add flour mixture to egg mixture, stirring until about halfway combined, then pour in the coffee/butter mixture, stirring well to combine.

Stir in chocolate chips. Pour the batter into prepared baking dish.

Bake in preheated oven for 45-50 minutes, or until a toothpick comes out with some loose crumbs on it.

Let the cake cool completely.

Poke a lot of holes into the cooled cake with a fork, the more the better.

Once cake is cooled, combine condensed milk, evaporated milk, and chocolate milk in a large measuring cup. Stir well to combine. Pour milk mixture over the entire cake.

Let sit in refrigerator for at least one hour.

Make whipped topping by combining the heavy cream, cocoa powder, and sugar in the bowl of an electric mixer. On medium-high, mix the topping by whipping until stiff peaks form.

Using an offset spatula, spread whipped topping over the chilled cake.

Dust each serving with cinnamon and a sprinkle of cayenne pepper, if desired. Slice and serve.