Recipes and Cooking Mocha Tres Leches Cake 4.0 (83) By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 1, 2013 Print Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 40 mins Cool Time: 85 mins Bake Time: 30 mins Chill Time: 3 mins Total Time: 2 hrs 38 mins Servings: 16 Jump to Nutrition Facts Ingredients 6 eggs ¾ cup milk ¾ cup unsweetened cocoa powder 1 ¾ cup all-purpose flour 4 teaspoon baking powder 1 teaspoon salt 1 ½ cup granulated sugar 2 teaspoon vanilla 1 12 ounce can evaporated milk 3 tablespoon instant espresso coffee powder 1 14 ounce can sweetened condensed milk ¾ cup whipping cream ½ 8 ounce package cream cheese, softened 1 cup powdered sugar 1 ½ cup whipping cream Chocolate jimmies (optional) Directions Preheat oven to 325°F. Separate eggs, placing egg whites in a very large bowl and yolks in a small bowl; set aside. In a small saucepan heat the 3/4 cup milk over medium heat until simmering; remove from heat. Whisk in the cocoa powder (mixture will be thick); set aside to cool. In a small bowl combine the flour and baking powder; set aside. Beat the egg whites and salt with an electric mixer on medium speed until frothy. Increase speed to medium-high and beat until soft peaks form (tips curl). Slowly add the granulated sugar, beating until stiff peaks form. Add egg yolks to the beaten whites and beat just until combined. Add the flour and cooled chocolate mixture alternately to the egg mixture, beating well after each addition. Add the vanilla and beat just until combined. Pour batter into an ungreased 13x9x2-inch baking pan, spreading evenly. Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Transfer cake to a cooling rack and cool completely in the pan (about 1 hour). In a medium saucepan combine the evaporated milk and espresso powder. Heat over medium heat, stirring constantly, until the espresso powder has dissolved. Remove from heat. Stir in the sweetened condensed milk and the 3/4 cup whipping cream. Use the tines of a long fork or a wooden skewer to poke holes all over the top of the cake. Pour the espresso mixture evenly over the top of the cake. Meanwhile, in a medium bowl beat the cream cheese with an electric mixer on medium speed until smooth; beat in powdered sugar. Add 1/4 cup of the whipping cream and beat until combined. Add remaining whipping cream and beat until soft peaks form. Pipe or spread whipped cream mixture over cake and refrigerate for 3 to 24 hours, covering cake after topper is set. If desired, sprinkle with chocolate jimmies. Print Nutrition Facts (per serving) 447 Calories 21g Fat 57g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 447 % Daily Value * Total Fat 21g 27% Saturated Fat 12g 60% Cholesterol 139mg 46% Sodium 360mg 16% Total Carbohydrate 57g 21% Total Sugars 43g Protein 10g Vitamin C 1.2mg 6% Calcium 272.6mg 21% Iron 1.8mg 10% Potassium 347mg 7% Folate, total 44.4mcg Vitamin B-12 0.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.