Chocolate Tres Leches Cake
Light chocolate cake soaked in a chocolate three-milk mixture and topped with a layer of silky chocolate whipped cream, this chocolate tres leches is all you need
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 5 Egg yolks
- 25 g Granulated sugar (2 tbsp)
- 60 g Vegetable oil (1/4 cup)
- 2 tsp Instant coffee powder
- 80 ml Milk (1/3 cup)
- 90 g All-purpose flour (3/4 cup)
- 30 g Cocoa powder (1/4 cup)
- 1+1/2 tsp Baking powder
- 5 Egg whites
- 65 g Granulated sugar (II) (1/3 cup)
- 120 ml Sweetened condensed milk (1/2 cup)
- 120 ml Evaporated milk (1/2 cup)
- 120 ml Fresh whole milk (1/2 cup)
- 2 tbsp Cocoa powder
- 480 ml Heavy cream (2 cups)
- 65 g Granulated sugar (1/3 cup)
- 2 tbsp Cocoa powder
- Cocoa powder, to serve
Instructions
- 1
Preheat the oven to 160C/320F
- 2
Line a 8 x 8 inch /20 x 20cm square cake tin with baking paper
- 3
Whisk together the egg yolks, milk, sugar (I), vegetable oil, and instant coffee powder in a medium bowl until smooth
- 4
Sift in the flour, baking powder and cocoa powder, and whisk until just combined, set aside
- 5
In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl with an electric mixer whisk the egg whites until soft peaks
- 6
Add the sugar (II) and whisk on medium-high until stiff peaks
- 7
Add 1/3 of the meringue into the egg yolk mixture and whisk until combined
- 8
Transfer the egg yolk mixture to the remaining meringue and fold with a rubber spatula until just combined
- 9
Pour the cake batter into the prepared cake tin and bake for 50-60 minutes, or until the cake springs back when pressed and a toothpick inserted in the centre comes out clean
- 10
Remove from the oven and allow to cool completely on a wire rack
- 11
Peel the baking paper off the cake
- 12
Reline the cake tin with baking paper and place the cake back into the tin
- 13
Poke holes all over the cake with a fork
- 14
Combine the evaporated milk, condensed milk, and whole milk in a large jug and stir to combine
- 15
Sift in the cocoa powder and whisk until combined
- 16
Slowly drizzle the milk mixture over the cake, then cover it with plastic wrap
- 17
Put the cake in the fridge to soak for at least 1 hour or overnight
- 18
Combine the cream and sugar in the bowl of a stand mixer fitted with a whisk attachment or a large bowl with an electric mixer
- 19
Sift in the cocoa powder
- 20
Whisk the cream until it reaches stiff peaks
- 21
Remove the cake from the tin and top it with the whipped cream, smoothening off the top and sides
- 22
Trim the edges, cut into 6 slices, dust with cocoa powder and serve!