Kathy Campbell
@ka_ca68
Decadent Chocolate Tres Leches Cake
Indulge in this rich and moist Chocolate Tres Leches Cake, a delightful twist on the classic Mexican dessert. Made with a chocolate cake base soaked in a creamy blend of three milks, this cake is topped with a luscious chocolate whipped cream that will satisfy any chocolate lover's cravings.
Details
- Cuisine:mexican
- Difficulty:hard
- Estimated Cost:N/A
- Occasion:birthday
- Ingredients:12
- Views:5
Recipe Information
- Prep time40 min.
- Cook time35 min.
- Total time75 min.
- Servings18
Ingredients
- 1 (18.25 ounce) package
- 1 1/4 cups
- 1/2 cup
- 3
- 1 teaspoon
- 1 (14 ounce) can
- 3/4 cup
- 3/4 cup
- 3 tablespoons
- 1 cup
- 1/2 cup
- 3 cups
Cooking Instructions
Follow our step-by-step guide on how to make Decadent Chocolate Tres Leches Cake.
Step 1
Begin by preheating your oven to a cozy 350°F (175°C) and prepare a 9x13-inch baking pan by greasing and dusting it with flour.
Step 2
In a spacious mixing bowl, blend together the chocolate cake mix, chocolate milk, canola oil, eggs, and a dash of instant espresso powder.
Step 3
Start mixing on low speed with an electric hand mixer until the dry ingredients are just moistened, then elevate the speed to medium and beat for an additional two minutes to achieve a smooth batter.
Step 4
Pour this luscious mixture into your prepared pan and slide it into the oven.
Step 5
Bake for approximately 35 minutes, or until a toothpick inserted into the center emerges clean.
Step 6
Once baked, let the cake cool in the pan until it’s warm but not hot to the touch.
Step 7
While it’s still warm, take a small skewer or fork and poke numerous holes across the surface of the cake to allow for maximum soaking.
Step 8
In a separate bowl, whisk together sweetened condensed milk, half-and-half, evaporated milk, and three tablespoons of cocoa powder until the cocoa is mostly dissolved.
Step 9
Gently pour this rich milk mixture over the warm cake, letting it seep into the holes.
Step 10
Allow the cake to cool completely.
Step 11
For the topping, sift together confectioners' sugar and half a cup of cocoa powder in a bowl.
Step 12
In a stand mixer, whip the heavy cream on medium speed for about a minute.
Step 13
Gradually incorporate the sugar and cocoa mixture in two batches, ensuring the first batch is fully mixed before adding the second.
Step 14
Increase the speed to medium-high and continue beating until soft peaks form, resulting in a thick and spreadable cream.
Step 15
Finally, lavishly spread the chocolate whipped cream over the cooled cake and prepare to indulge in a slice of pure bliss.