Cocoa Powder, Fresh Fruit, Fresh Mint Leaves, Chocolate Sauce
Instructions
Cake
Preheat the oven to 350℉.
In a large mixing bowl, combine the cake mix, milk, oil, eggs, sour cream and instant coffee granules. Whisk or beat with a hand mixer until well combined.
Butter or spray with non-stick sprayed 13”x9” baking dish. Pour in and evenly spread the cake batter.
Bake 28-32 minutes or until a knife inserted comes out clean. While the cake is still warm, poke holes over the entire surface.
Tres Leche Topping
While the cake is baking, make the tres leches topping. In a medium bowl, whisk together the sweetened condensed milk and cocoa powder until smooth. Add the evaporated milk and half and half and whisk again until well combined.
Once the cake has finished baking and holes have been poked, evenly pour the tres leches topping over the entire cake.
Whipped Topping
In a large mixing bowl, combine the heavy whipping cream, powdered sugar, vanilla extract and cocoa powder. Beat on high speed with a hand mixer until stiff peaks form.
Once the cake has completely cooled, evenly spread the whipped topping on top.
Refrigerate at least 2 hours before serving. It’s best if it sits overnight. Slice and serve garnished as desired.