Ever since my trip to Italy with my parents, I have fallen totally and completely in love with Italian coffee! Especially espresso, Caffè Latte’s and Caffè Macchiate. Pretty strong stuff to say the least!
I just love the combination of chocolate and coffee flavors. Since it’s still rather warm outside, I thought it would be a good idea to make a delicious cold cake that everyone treasures, but with a twist: Espresso and Chocolate Tres Leches Cake!
Many of you are familiar with the incredible tres leches cake from the Latin culture. It is just one of the best cakes, served cold, on the planet! So when I stumbled upon this recipe in which chocolate AND espresso coffee are added to the cake, I knew that I had to try it. It’s not a complete ‘no-bake’ dessert because you do have to use your oven to bake the foundation of the cake.
I amped up the coffee flavor of this dessert by adding several teaspoons of Tia Maria, a Jamaican coffee liqueur. There is a quaint story behind this liqueur that dates all the way back to the 1700’s: A young Spanish girl was forced to flee Jamaica and the family plantation during a conflict. She was accompanied by a servant named “Maria” who carried a bit of jewelry and the recipe for the family liqueur. In honor of Maria’s help in saving her life, the girl named the liqueur “Tia Maria”.
So you should now win the answer to that question if ever in a game of Trivia!
Tia Maria really takes the chocolate mousse topping from “tastes good”, to “wow, now that’s delicious!” This is a WOWZA dessert . . . unbelievably chocolatey, and java-y, outstanding!
Don’t forget to sip a little of that coffee liqueur while you’re in the kitchen!
PS: A BIG “THANK YOU” SHOUT OUT to my wonderful mother for sewing the gorgeous placemat that you see in the photos! These placemats are reversible and turn over to display a cute coffee motif! Love you Madre! xoxo