{"id":42610,"date":"2025-08-12T14:14:16","date_gmt":"2025-08-12T07:14:16","guid":{"rendered":"https:\/\/9amchef.com\/?p=42610"},"modified":"2025-08-12T14:14:16","modified_gmt":"2025-08-12T07:14:16","slug":"mocha-tres-leches","status":"publish","type":"post","link":"https:\/\/9amchef.com\/mocha-tres-leches\/","title":{"rendered":"Mocha Tres Leches"},"content":{"rendered":"\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button has-custom-width wp-block-button__width-100\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/9amchef.com\/mocha-tres-leches\/2\/\"><strong>JUMP TO RECIPE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1080\" height=\"1920\" src=\"https:\/\/9amchef.com\/wp-content\/uploads\/2024\/07\/Mocha-Tres-Leches.jpg\" alt=\"\" class=\"wp-image-42611\" srcset=\"https:\/\/9amchef.com\/wp-content\/uploads\/2024\/07\/Mocha-Tres-Leches.jpg 1080w, https:\/\/9amchef.com\/wp-content\/uploads\/2024\/07\/Mocha-Tres-Leches-768x1365.jpg 768w, https:\/\/9amchef.com\/wp-content\/uploads\/2024\/07\/Mocha-Tres-Leches-864x1536.jpg 864w\" sizes=\"auto, (max-width: 1080px) 100vw, 1080px\" \/><\/figure>\n<\/div>\n\n\n<p><\/p>\n\n\n\n<p>This cake features a super moist chocolate sponge soaked in a coffee-infused triple milk mixture, covered in velvety whipped coffee cream, and a dusting of cocoa powder. It&#8217;s egg-free and can be made without dairy, and it&#8217;s super simple to make!<\/p>\n\n\n\n<p>This <strong>Mocha Tres Leches Cake<\/strong> features a moist chocolate sponge soaked in a coffee-infused triple milk mixture, covered with whipped coffee cream, and dusted with cocoa powder. Perfect for any coffee and chocolate lover!<\/p>\n\n\n\n<p><\/p>\n\n\n\n<!--WPRM Recipe 42612-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Mocha Tres Leches<\/h2>\n\t\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<h4>Chocolate Sponge:<\/h4><ul><li>2 cups all-purpose flour<\/li><li>1 cup granulated sugar<\/li><li>\u00bd cup light brown sugar (packed)<\/li><li>1 cup cocoa powder<\/li><li>2 tsp baking powder<\/li><li>1\u00bd tsp baking soda<\/li><li>1 tsp salt<\/li><li>1 cup plant-based milk (almond, soy, or oat)<\/li><li>\u00bd cup vegetable oil or melted coconut oil<\/li><li>1 cup dairy-free yogurt (soy or coconut)<\/li><li>1 tbsp apple cider vinegar<\/li><li>1 tsp vanilla extract<\/li><\/ul><h4>Coffee Triple Milk Mixture:<\/h4><ul><li>1 cup canned coconut milk (full-fat)<\/li><li>1 cup unsweetened almond milk (or another plant-based milk)<\/li><li>1 cup brewed coffee (cooled)<\/li><li>1\/4 cup granulated sugar<\/li><li>1 tbsp instant coffee granules<\/li><\/ul><h4>Whipped Coffee Cream:<\/h4><ul><li>1\u00bd cups dairy-free whipping cream (coconut cream or soy whipping cream)<\/li><li>1\/4 cup powdered sugar<\/li><li>1 tsp vanilla extract<\/li><li>1 tbsp instant coffee granules dissolved in 2 tbsp hot water (cooled)<\/li><\/ul><h4>Topping:<\/h4><ul><li>Cocoa powder for dusting<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<h4>Prepare the Chocolate Sponge:<\/h4><ol><li>Preheat your oven to 350\u00b0F (175\u00b0C).<\/li><li>Grease and line a 9&#215;13-inch baking pan with parchment paper.<\/li><li>In a large bowl, whisk together the flour, granulated sugar, light brown sugar, cocoa powder, baking powder, baking soda, and salt.<\/li><li>In another bowl, mix the plant-based milk, vegetable oil, dairy-free yogurt, apple cider vinegar, and vanilla extract until smooth.<\/li><li>Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.<\/li><li>Pour the batter into the prepared pan and spread it evenly.<\/li><li>Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.<\/li><li>Allow the cake to cool completely in the pan on a wire rack.<\/li><\/ol><h4>Prepare the Coffee Triple Milk Mixture:<\/h4><ol><li>In a medium bowl, whisk together the canned coconut milk, almond milk, brewed coffee, granulated sugar, and instant coffee granules until the sugar and coffee granules are dissolved.<\/li><\/ol><h4>Soak the Cake:<\/h4><ol><li>Once the cake has cooled, use a fork or skewer to poke holes all over the surface.<\/li><li>Slowly pour the coffee triple milk mixture over the cake, ensuring it absorbs evenly.<\/li><li>Cover the cake with plastic wrap and refrigerate for at least 2 hours, or until well chilled and the liquid is absorbed.<\/li><\/ol><h4>Prepare the Whipped Coffee Cream:<\/h4><ol><li>In a large bowl, beat the dairy-free whipping cream until soft peaks form.<\/li><li>Add the powdered sugar, vanilla extract, and dissolved instant coffee, and continue to beat until stiff peaks form.<\/li><\/ol><h4>Assemble the Cake:<\/h4><ol><li>Spread the whipped coffee cream evenly over the chilled cake.<\/li><li>Dust the top with cocoa powder for a decorative finish.<\/li><\/ol><h4>Serve:<\/h4><ol><li>Slice the cake into squares and serve chilled.<\/li><li>Enjoy this rich and indulgent Mocha Tres Leches Cake!<\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t<ul>\n<li>Coffee Intensity: Adjust the amount of instant coffee granules to your taste for a more or less intense coffee flavor.<\/li>\n<li>Whipping Cream: For best results, chill your mixing bowl and beaters before whipping the cream.<\/li>\n<li>Serving: This cake is best served chilled to enhance the flavors and texture.<\/li>\n<li>Storage: Store the cake in the refrigerator for up to 3 days.<\/li>\n<\/ul>\n\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Dessert<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n\n\n\n<!--nextpage-->\n\n\n\n<!--WPRM Recipe 42612-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Mocha Tres Leches<\/h2>\n\t\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<h4>Chocolate Sponge:<\/h4><ul><li>2 cups all-purpose flour<\/li><li>1 cup granulated sugar<\/li><li>\u00bd cup light brown sugar (packed)<\/li><li>1 cup cocoa powder<\/li><li>2 tsp baking powder<\/li><li>1\u00bd tsp baking soda<\/li><li>1 tsp salt<\/li><li>1 cup plant-based milk (almond, soy, or oat)<\/li><li>\u00bd cup vegetable oil or melted coconut oil<\/li><li>1 cup dairy-free yogurt (soy or coconut)<\/li><li>1 tbsp apple cider vinegar<\/li><li>1 tsp vanilla extract<\/li><\/ul><h4>Coffee Triple Milk Mixture:<\/h4><ul><li>1 cup canned coconut milk (full-fat)<\/li><li>1 cup unsweetened almond milk (or another plant-based milk)<\/li><li>1 cup brewed coffee (cooled)<\/li><li>1\/4 cup granulated sugar<\/li><li>1 tbsp instant coffee granules<\/li><\/ul><h4>Whipped Coffee Cream:<\/h4><ul><li>1\u00bd cups dairy-free whipping cream (coconut cream or soy whipping cream)<\/li><li>1\/4 cup powdered sugar<\/li><li>1 tsp vanilla extract<\/li><li>1 tbsp instant coffee granules dissolved in 2 tbsp hot water (cooled)<\/li><\/ul><h4>Topping:<\/h4><ul><li>Cocoa powder for dusting<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<h4>Prepare the Chocolate Sponge:<\/h4><ol><li>Preheat your oven to 350\u00b0F (175\u00b0C).<\/li><li>Grease and line a 9&#215;13-inch baking pan with parchment paper.<\/li><li>In a large bowl, whisk together the flour, granulated sugar, light brown sugar, cocoa powder, baking powder, baking soda, and salt.<\/li><li>In another bowl, mix the plant-based milk, vegetable oil, dairy-free yogurt, apple cider vinegar, and vanilla extract until smooth.<\/li><li>Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.<\/li><li>Pour the batter into the prepared pan and spread it evenly.<\/li><li>Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.<\/li><li>Allow the cake to cool completely in the pan on a wire rack.<\/li><\/ol><h4>Prepare the Coffee Triple Milk Mixture:<\/h4><ol><li>In a medium bowl, whisk together the canned coconut milk, almond milk, brewed coffee, granulated sugar, and instant coffee granules until the sugar and coffee granules are dissolved.<\/li><\/ol><h4>Soak the Cake:<\/h4><ol><li>Once the cake has cooled, use a fork or skewer to poke holes all over the surface.<\/li><li>Slowly pour the coffee triple milk mixture over the cake, ensuring it absorbs evenly.<\/li><li>Cover the cake with plastic wrap and refrigerate for at least 2 hours, or until well chilled and the liquid is absorbed.<\/li><\/ol><h4>Prepare the Whipped Coffee Cream:<\/h4><ol><li>In a large bowl, beat the dairy-free whipping cream until soft peaks form.<\/li><li>Add the powdered sugar, vanilla extract, and dissolved instant coffee, and continue to beat until stiff peaks form.<\/li><\/ol><h4>Assemble the Cake:<\/h4><ol><li>Spread the whipped coffee cream evenly over the chilled cake.<\/li><li>Dust the top with cocoa powder for a decorative finish.<\/li><\/ol><h4>Serve:<\/h4><ol><li>Slice the cake into squares and serve chilled.<\/li><li>Enjoy this rich and indulgent Mocha Tres Leches Cake!<\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t<ul>\n<li>Coffee Intensity: Adjust the amount of instant coffee granules to your taste for a more or less intense coffee flavor.<\/li>\n<li>Whipping Cream: For best results, chill your mixing bowl and beaters before whipping the cream.<\/li>\n<li>Serving: This cake is best served chilled to enhance the flavors and texture.<\/li>\n<li>Storage: Store the cake in the refrigerator for up to 3 days.<\/li>\n<\/ul>\n\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Dessert<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n","protected":false},"excerpt":{"rendered":"<p>This cake features a super moist chocolate sponge soaked in a coffee-infused triple milk mixture, covered in velvety whipped coffee cream, and a dusting of cocoa powder. It&#8217;s egg-free and can be made without dairy, and it&#8217;s super simple to make! This Mocha Tres Leches Cake features a moist chocolate sponge soaked in a coffee-infused &#8230; <a title=\"Mocha Tres Leches\" class=\"read-more\" href=\"https:\/\/9amchef.com\/mocha-tres-leches\/\" aria-label=\"Read more about Mocha Tres Leches\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89],"tags":[],"class_list":["post-42610","post","type-post","status-publish","format-standard","hentry","category-dessert","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/42610","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=42610"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/42610\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=42610"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=42610"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=42610"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}