Lisa Yarde
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.
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
- ⅓ 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.
