Chocolate Tres Leches Cake Recipe
Prep Time: 45 minutes
Cook Time: 6 hours
Total Time: 6 hours 45 minutes
Category: Dessert
Yield: 1 cake
Servings: Varies
Description:
This Chocolate Tres Leches Cake is a rich and indulgent twist on the classic tres leches cake. Traditionally made with white, vanilla-flavored sponge cake soaked in three kinds of milkβsweetened condensed milk, evaporated milk, and heavy creamβthis version adds a delicious cocoa flavor to the mix. Inspired by Southwestern U.S. flavors, this cake is perfect for special occasions or gatherings. The process of making tres leches cake is a bit time-consuming, but the results are well worth the effort. Prepare this cake in the morning or the day before for the best results. While it requires a bit of patience, the end product is incredibly moist, decadent, and utterly delicious.
Ingredients
For the Cake:
| Ingredient | Quantity |
|---|---|
| Eggs | 6 large |
| Light brown sugar | 2 cups |
| All-purpose flour | 2 cups |
| Cocoa powder | 1/2 cup |
| Baking powder | 3 tsp |
| Milk | 2/3 cup |
| Vanilla extract | 2 tsp |
| Evaporated milk | 1 can (12 oz) |
| Sweetened condensed milk | 1 can (14 oz) |
| Heavy whipping cream | 1/3 cup |
For the Frosting:
| Ingredient | Quantity |
|---|---|
| Heavy whipping cream | 1 1/2 cups |
| Semi-sweet chocolate | 5 oz |
| Vanilla extract | 1 tsp |
For the Cake Soak:
| Ingredient | Quantity |
|---|---|
| Heavy whipping cream | 1 1/2 cups |
| Sweetened condensed milk | 1 can (14 oz) |
| Evaporated milk | 1 can (12 oz) |
For Garnish:
| Ingredient | Quantity |
|---|---|
| Fresh strawberries | As desired |
| Powdered sugar | For dusting |
Nutritional Information (Per Serving)
Calories: 8957.4
Fat Content: 520.7g
Saturated Fat Content: 313.3g
Cholesterol Content: 1970.1mg
Sodium Content: 2881.8mg
Carbohydrate Content: 1070.8g
Fiber Content: 102.3g
Sugar Content: 652.4g
Protein Content: 204.5g
Instructions
Step 1: Prepare the Cake Pans
- Preheat your oven to 350Β°F (175Β°C).
- Prepare a cardboard circle using the bottom of a 9-inch cake pan as a guide. Set it aside for later use.
- Grease two 9-inch round cake pans with butter or cooking spray. Then, dust with powdered cocoa, tapping out any excess cocoa powder.
Step 2: Prepare the Cake Batter
- In a large bowl, combine 2 cups of all-purpose flour, 1/2 cup of cocoa powder, and 3 teaspoons of baking powder. Set aside.
- In a separate medium-sized bowl, combine 2/3 cup of milk and 2 teaspoons of vanilla extract. Set this aside as well.
- Whip the egg whites in a clean bowl using an electric mixer set to high speed until soft peaks form.
- Gradually add 2 cups of light brown sugar to the egg whites while the mixer is on medium speed. Continue mixing until the sugar dissolves completely.
- Add the egg yolks to the mixture and beat for another 3 minutes on medium speed.
- With the mixer set on low speed, alternate adding the flour mixture and the milk mixture, beginning and ending with the flour mixture. Continue mixing until the batter is well-blended.
Step 3: Bake the Cake
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
- Allow the cakes to cool slightly in their pans. While they are still warm, use a wooden skewer to poke holes evenly across the top of both cakes. This will help the cake absorb the milk soak later on.
Step 4: Prepare the Tres Leches Soak
- In a separate bowl, combine 1 can of evaporated milk, 1 can of sweetened condensed milk, and 1 1/2 cups of heavy whipping cream. Stir until the mixture is smooth and well-blended.
- Pour the milk mixture evenly over the two cakes, making sure the holes you created earlier allow the liquid to seep in.
- Place the cakes in the refrigerator and allow them to cool completely, ideally for at least 4-6 hours or overnight for best results.
Step 5: Make the Chocolate Frosting
- In a small, heavy saucepan, heat 1 1/2 cups of heavy whipping cream over medium heat. Stir in 5 ounces of semi-sweet chocolate and continue stirring until the chocolate is completely melted and the mixture is smooth.
- Add 1 teaspoon of vanilla extract to the chocolate mixture, stirring for an additional minute until everything is well combined.
Step 6: Assemble the Cake
- When you are ready to assemble, remove the cakes from the refrigerator and allow them to come to room temperature.
- Carefully loosen the cakes from the sides of the pans using a spatula. Then, gently invert one of the cakes onto the prepared cardboard circle.
- Spread a layer of frosting over the top of the first cake layer using a spatula.
- Invert the second cake layer onto the frosted layer. Be gentle when handling the cake, as it will be very moist.
- Place the cake on a cooling rack set over a jelly roll pan. Pour the warm frosting evenly over the top and sides of the cake, smoothing it out with a spatula to coat the cake completely.
Step 7: Chill and Serve
- Let the cake stand at room temperature for about 10 minutes. During this time, any excess frosting will pool in the jelly roll pan.
- Scrape the excess frosting back into the saucepan and heat it over low heat until smooth.
- Pour the warmed frosting over the cake once more, ensuring it is evenly coated. Allow it to cool slightly before refrigerating the cake until the frosting has set.
- Once the frosting has set, let the cake stand at room temperature for at least 15 minutes before serving.
Step 8: Garnish and Serve
- Garnish the cake with fresh strawberries, or lightly dust the top with powdered sugar for an elegant finish.
- Slice and serve your indulgent Chocolate Tres Leches Cake!
This Chocolate Tres Leches Cake is a decadent dessert perfect for any occasion. With its rich, chocolatey flavor and moist, milky texture, itβs sure to be a crowd-pleaser. Enjoy!
