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Chocolate Tres Leches Cake

Chocolate Tres Leches Cake

Chocolate Tres Leches Cake has the most amazing flavor ever! Made with three milks, this cake is a crowd pleaser. Served at birthday parties and major holidays, this is cake is sure to become a tradition. Decadent chocolate cake drenched in a moist layer of three types of sweetened milk and finished off with decadent mousse layer, this chocolate tres lesches cake is every chocolate lover’s dream cake.
Prep Time25 mins
Cook Time50 mins
Chill & Cool45 mins
Total Time2 hrs
Course: Dessert
Cuisine: Mexican, South American
Keyword: chocolate cake, Chocolate Tres Leches Cake, cinco de mayo, Milk Cake, Tres leches
Servings: 12
Calories: 510kcal

Equipment

  • KitchenAid 7-Speed Digital Hand Mixer
  • Glass Liquid Measuring Cups
  • Measuring Cups/Spoons Set
  • Glass Nesting Bowls
  • Lock n' Lift Can Opener
  • 18 x 24-Inch Plastic Cutting Board
  • 8" Chef's Knife
  • Fine-Mesh Sieve 
  • 2-Quart Saucepan
  • 8-Inch Bamboo Skewers
  • 9" Springform Pan
  • High-Heat Scraper
  • 9" Wire Whisk

Ingredients

THE CAKE, SIFT

  • 1 cup All-purpose flour
  • 1 cup Sugar, divided
  • ½ cup Unsweetened cocoa powder
  • 1 ½ tsp. Baking powder
  • 1 tsp. Ground cinnamon, optional
  • ½ tsp. Table salt
  • ¼ tsp. Cayenne pepper, optional

WHISK

  • 4 eggs, separated 
  • ½ cup Heavy cream 
  • cup Canola oil 
  • 1 tbsp. Pure vanilla extract

BEAT

  • ¼ tsp. Cream of tartar

THE THREE MILKS, WHISK

  • 1 can Sweetened condensed milk (14 oz.)
  • 1 can Evaporated milk (12 oz.)
  • ½ cup Heavy cream

THE TOPPING, HEAT

  • 1 ½ cups Heavy cream  
  • 4 oz. Semisweet bar chocolate, finely chopped
  • ½ cup Sour cream

Instructions

  • Preheat oven to 350°.

The Cake

  • sift flour, ¾ cup sugar, cocoa powder, baking powder, cinnamon, salt, and cayenne into a large bowl.
  • Whisk together egg yolks, ½ cup cream, oil, and vanilla in a separate bowl; add to dry ingredients and whisk until smooth.
  • Beat egg whites with cream of tartar in another bowl with a hand mixer on medium speed until soft peaks form, 3–4 minutes; gradually sprinkle in remaining ¼ cup sugar and beat until whites are stiff and glossy but not dry, 4 minutes more.
  • Whisk one quarter of the egg whites into the batter. Fold in remaining whites, in three batches, adding more when no streaks remain. Pour batter into an ungreased 9-inch springform pan set on a baking sheet. Bake cake until a skewer inserted into the center comes out clean, 45–50 minutes; cool 10 minutes.

The Three Milks

  • Whisk together sweetened condensed milk, evaporated milk, and ½ cup cream. Poke cake all over with a skewer. Slowly pour milks over cake, letting them soak in before adding more. Cool cake completely, then cover and chill overnight.

The Topping

  • Heat 1½ cups cream in a saucepan over medium until steaming. Off heat, add chocolate, cover, and let sit 5 minutes; whisk until smooth. Whisk in sour cream, then chill. Beat topping mixture until soft peaks form, then spoon over cake.

To Serve

  • Run a knife around the edge of the pan, then unlock the ring and carefully remove the cake from the base.

Notes

Per serving, Calories: 510

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories510
  • % Daily Value *
  • Total Fat 34g 53%
    • Saturated Fat 17g 85%
  • Cholesterol 144mg 48%
  • Sodium 244mg 11%
  • Total Carbohydrate 45g 15%
    • Dietary Fiber 1g 4%
  • Protein 8g 16%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Written by Lisa Yarde

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