Salted Caramel & Chocolate Tres Leches Cake with #McCafeMyWay

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I'm a mom. If you're also a mom, I should simply be able to say those words and immediately you should understand what i'm trying to say. Your head should be flooded with images of children drawing on walls, jumping on couches, riding the dog, picking out delicious treats from the garbage can and basically just doing any other exhausting thing that children do. When I wake up in the morning, I require something that's going to help me survive my day, because let's face it, when you have children, you're in survival mode at all times. I love starting my mornings with a nice, hot cup of coffee (especially the new McCafé!) and spending a few minutes thinking about something happy and nice. I love sharing this time with my hubby and being able to start the day off with him. Sometimes the busy weeks don't allow for that, but we always try to make it happen on the weekends.

If you haven't heard (or seen) already, McCafé coffee is now available in stores! I found it at my local Walmart and grabbed a bag for my hubby and I. They have 8 flavors to choose from, but my hubby loves dark roasts, so I went with the french roast this time. Yum!

I had also had a really delicious idea brewing in my head for the last couple of weeks, and thought this would be the perfect time to put it into effect. I have been wanting to make a Chocolate Tres Leches cake for a while now, and I knew a little of this McCafé would really bring out the flavor of the chocolate in the cake batter. I always, always, always add in a little coffee to my chocolate desserts. It really gives the chocolate a little extra something special! 

Coffee from the morning goes right into the batter... Yummy!

For this recipe you get to use your mixer to whip up some egg whites! I really love whipping egg whites! It gives me a sense of power and makes me feel really good about myself.

Nice, fluffy batter... 

While the cake is baking, I whipped up some super special salted caramel to go over the cake. Yes, you read that right... salted caramel. The two most powerful words in the english language when combined. Makes most people go weak at the knees. Yeah, this is the deliciousness that's going to be soaking into your cake. 

But, before you can pour it over you have to make holes in the top of your cake. Lots and lots of holes. Holes that will soon be filled with gooey delicious salted caramel-y goodness. 

See what I mean?

A little homemade whipped cream, some bits of crushed dark chocolate and a little more salted caramel to drizzle on top... Now, that's a cake. A super moist, milky, delicious cake.

Do you have any recipes you incorporate coffee into??

Salted Caramel & Chocolate Tres Leches Cake:

Ingredients:

For the cake:

1 cup flour

1-1/2 teaspoons baking powder

1/4 teaspoon salt

5 large eggs

1 cup white sugar

1/3 cup milk

1 teaspoon vanilla extract

1 tablespoon *strong* McCafé coffee

2 ounces semi-sweet baking chocolate, melted

For the three milks:

1 (12 ounce) can sweetened condensed milk

1/2 cup butter

1/2 cup brown sugar

12 ounces evaporated milk

1 cup heavy whipping cream

For the topping:

Whipped cream

Dark chocolate pieces (chopped up chocolate chips, chunks, whatever you have!)

Salted Caramel (2 tablespoons reserved)

Directions:

Preheat oven to 350 degrees. Butter the bottom of a 9"x13" baking pan and set aside.

Place your flour, baking powder and salt into a medium bowl and mix. Set aside.

Separate the eggs. Put the egg whites into a bowl and set aside. Put egg yolks into stand mixer and beat along with 3/4 cup sugar for about 2 minutes. Then, add in your milk and vanilla and beat for an additional minute. Mix in melted chocolate, remove your mixture from the mixing bowl and place into a clean bowl. 

Rinse your mixing bowl and beater well, dry, and add in egg whites. Beat egg whites on high for about 2 minutes, or until stiff peaks form. Add in remaining 1/4 cup sugar and beat an additional minute. 

Carefully fold half of the dry mixture into the egg yolk mixture, then fold half of the egg whites in and repeat.

Pour batter into prepared baking dish and place in preheated oven. Bake for 20-25 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Remove cake from oven and poke holes over the entire surface of the cake with a wooden skewer.

While the cake is baking, place butter and brown sugar into a medium saucepan over medium heat. Melt, then add in your condensed milk. Cook, stirring often, for about 18-20 minutes, or until it has become dark golden brown and very thick. Remove 2 tablespoons and set them aside (for topping!) Stir in your evaporated milk and whipping cream and whisk and cook until no caramel lumps remain.

Pour hot mixture over the cake, cover, and refrigerate for at least 2 hours. Longer is better! 

Once cake is set, cover the top with fresh whipped cream, chocolate pieces and reserved caramel.

Cut into small pieces and serve.