Grease and flour a 8x8” square cake pan. Pre-heat the oven to 350ºF.
Mix the hot coffee, with butter, and chocolate. Whisk together until the chocolate and butter are melted. If the chocolate and butter aren’t melted, feel free to place the bowl in the microwave for 15 second intervals, whisking in between until the mixture is smooth.
Let it cool down slightly.
Whisk milk, eggs, and vanilla together in a measuring cup.
Pour it over the coffee, butter, and chocolate mixture.
Add sugar to the bowl with the liquid ingredients.
Whisk to combine.
Sift flour, cocoa powder, baking powder, baking soda, and salt together.
Add dry ingredients to wet ingredients.
Whisk until a smooth batter is formed, without lumps.
Pour it over prepared pan.
Bake in the pre-heated oven for about 40 minutes, or until a toothpick comes out clean when inserted in the cake.
Chocolate Tres Leches
Heat up milk until very hot, but don’t let it boil. Turn it off the heat before that.
Pour it over chocolate, whisk until chocolate melts.
Add evaporated milk and condensed milk.
Whisk all milks and chocolate together until smooth and incorporated.
To assemble
Let the cake cool down completely. Leave the cake inside the cake pan.
Once cake is completely cool, poke holes all over the cake with a fork.
Pour Chocolate Tres Leches mixture over the entire cake.
It will seem like a lot of liquid, but don’t worry, the cake will soak all of it up.
Cover the cake pan with plastic wrap. Place it in the fridge for at least 6 hours, preferably overnight.
Whipped Cream
Whip cold heavy cream and sugar with an electric mixer for 2-3 minutes, until soft and firm peaks form.
Add vanilla and mix briefly to combine.
Use a spatula to spread the whipped cream over the cooled cake.
Slice, serve, and enjoy!
Storage
This cake will store well in the fridge for up to 4 days.
Notes
*Coffee: You can use hot water instead of the hot coffee. If using water instead of coffee, you can either add 1/2 teaspoon of espresso powder to the dry ingredients, or just leave it out. The coffee helps enhance the chocolate taste and richness, but it will be completely fine without it.**Chocolate: I used bittersweet chocolate, feel free to use whatever kind of chocolate you prefer, just don’t use unsweetened.