Ingredients

For the chocolate mocha sponge cake

100 g (½ cup + 3 tbsp) Cake flour

40 g (¼ cup + 1 tbsp) Unsweetened cocoa powder

1½ tsp Baking powder

½ tsp Salt

150 g (¾ cup) Sugar

3 Egg yolks

3 Egg whites

80 g  (⅓ cup + 1 tbsp) Hot milk

50 g (¼ cup) Hot espresso coffee

70 g  ⅔ stick) Butter

30 g (1 oz) Chocolate 50% cocoa

For the mocha milk bath

70 g (¼ cup + 1 tbsp) Hot milk

70 g (¼ cup + 1 tbsp) Cold heavy cream

100 g Cold condensed milk. If you want your mixture to be sweeter, you can add more.

10 g  (1½ tbsp) Cocoa powder

80 g (¼ cup + 2 tbsp) Good quality espresso coffee. Lavazza is a great Italian brand

For the coffee whipped cream

250 g (1 cup) Heavy cream

3 - 4 tsp Instant coffee

Sugar (add to your liking)

Method

For the chocolate mocha sponge cake

Melt the butter and chocolate, and allow to cool. 

In a large bowl, beat the egg whites with ½ tsp of lemon juice. Once they’ve begun to foam, add the sugar one tablespoon at a time and whip egg whites until stiff peaks.

In another bowl, mix the coffee, cocoa and milk. Add the cool chocolate and butter, the egg yolk and the sifted flour, and stir to combine.

Gently fold both mixtures together without deflating the egg whites.

Pour the batter into a greased 8 inch pan lined with parchment paper, and bake the cake in a preheated oven at 160 °C (320 °F) for 20 - 25 minutes, or until a toothpick comes out clean.

Allow to cool completely.

For the mocha milk bath

Mix the three milks (milk, heavy cream and condensed milk) with the cocoa powder and coffee.

Pour the mixture over the sponge cake and refrigerate.

For the coffee whipped cream

Mix instant coffee, sugar and heavy cream together and whip until stiff.

Tips

Leave the cake to soak for at least one hour. Traditional Tres Leches is served directly in its baking tray with the excess milk. You can either serve it that way, or transfer it to a platter. It's up to you, depending what texture you prefer.