hey guys to continue my tres leches cake
series today we're making this gorgeous
and delicious chocolate coffee tres
leches cake which was highly requested
this is a moist chocolate coffee cake
soaked in a coffee milk bath and topped
with coffee whipped cream if you love
chocolate if you love coffee and you
love creamy cakes
this is definitely a must try so to make
the chocolate coffee sponge cake we do
need to start by melting the butter and
chocolate together we're doing this now
that way it has time to cool before we
add it to our eggs I'm using my
microwave for this if you do that keep
an eye on it and give it a stir every 30
seconds say your chocolate mixture to
the side to cool and we're going to
start working on the egg whites I'm
adding some lemon juice to stabilize
them you can add some vinegar if you
prefer or even cream of tartar we're
going to whip these up and once they
start to become foamy you can gradually
start adding the sugar if you're new to
my channel make sure to subscribe and
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videos every week keep mixing your
egg whites or I should say meringue
until it becomes glossy and reaches
stiff peaks just like that
set those to the side and in this other
bowl I have some cocoa powder which
we're going to bloom with some hot milk
and some strong hot coffee
these will dissolve the cocoa and
intensify its flavor the smell of this
mixture is amazing if you love coffee
and chocolate you'll want to drink this
now I was using a spatula but I do
recommend you switch to a whisk or an
electric whisk just to avoid those lumps
and that's exactly what I did you're
going to add the butter and chocolate
mixture which will have cools by now and
we'll bring down the temperature of this
cocoa mixture before adding your egg
yolks I've added those in and you want
to give this a good mix before adding
the flour and baking powder I did sift
these off-camera and I highly recommend
you sift these as well
I like to start mixing the batter with
my mixer and then I eventually switch to
a spatula so everything incorporates
nicely this looks beautiful you know
it's going to be a good gait when the
batter looks like chocolate custard to
this we're going to add three to four
big dollops of the meringue that we made
before which will lighten this cake
batter and yields a very soft and airy
cake
once those are mixed in you can fold in
the rest of your meringue you do want to
be careful and bolt the meringue gently
into the batter we don't want to lose
too much air pour this batter into a
buttered and floured pan lined with
parchment paper and you're going to bake
your cake in a preheated oven at 160
degrees Celsius or 320 Fahrenheit for
around 25 minutes do the toothpick toast
of course if it comes out clean the cake
is ready allow the cake to cool for five
minutes it will start to slightly deflate
which is normal we don't want domed cakes
anyway and then you're going to
carefully turn it over onto a rack and
let it cool completely while the cake is
cooling we're going to make the coffee
milk back okay so let's talk coffee I
got a lot of questions on my tiramisu
cake video and what coffee I use which
is best how I make my coffee I have an
espresso machine I'm not sponsored I
love it I use it for my morning coffee
every day you don't need one though all
that really matters is the coffee you
decide to use and I highly recommend you
use high-quality Italian espresso coffee
because it does make a difference and
I'll leave one of my favorite brands in
the description box below you're going
to add your hot coffee to the cocoa
which again will dissolve it and
intensify the cocoa flavor once that's
dissolved you can add your three milks
now the beauty of this cake bath is that
you can switch it up to your liking
if you want more coffee by all means add
more coffee if you don't want cocoa
powder omit the cocoa powder however I
do think this combination is delicious
it tastes like cappuccino with cocoa so
good put your cake back in its pan and
you're going to poke lots of holes in
the cake using a fork or toothpick and
then you're going to pour the coffee
milk bath all over your cake your cake
will soak up all this liquid and become
super moist and the more the cake will
sit in the fridge the more it will
develop this fabulous melt-in-your-mouth
texture so cover it well and Bob it in
the fridge while we make the coffee
whipped cream which will top the cake
with use the same measuring cup that we
used for the milk bath and this is the
only time I'm going to tell you to use
instant coffee
do not use instant coffee for the milk
bath do not use it for the cake you only
want to use it for this frosting instant
coffee is amazing for frostings and
toppings in general I used about three
teaspoons you can add more if you like
add your heavy cream and some sugar and
you're going to whip this up to medium
to stiff peaks I didn't add any cocoa
powder to the cream I wanted that coffee
flavor to really shine and contrast the
deep chocolate coffee cake now you have
two options here you can either serve
this cake directly in its pan with the
excess milk or transfer it onto a
serving plate like I did spread the
whipped cream all over the cake and I
like to smooth it out with a cake
scraper you know that's my signature
cake style but it's your cake decorate
it however you like I'm going to cut the
edges for a prettier presentation and I
feel like I always have to specify this
because there's always going to be
somebody asking yes I do eat the edges
okay nothing goes to waste if you are
looking for the best chocolate coffee
cake this is it to give you an idea it's
very similar to Italian tiramisu but
with an extra chocolate kick it's
delicious and it melts in your mouth
