Description
Irresistible Chocolate Tres Leches Cake for Chocolate Lovers
Ingredients
Scale
- 1 cup Granulated White Sugar (Feel free to substitute with coconut sugar.)
- 1 cup Plain Flour (Gluten-free flour blend can be used.)
- 1 teaspoon Baking Soda (Check for freshness.)
- 1/2 teaspoon Salt (Sea salt enhances flavor.)
- 1 teaspoon Instant Espresso Powder (Can be omitted if not on hand.)
- 1/2 cup Cocoa Powder (Opt for high-quality cocoa.)
- 3 large Eggs (Flax eggs can be used for vegan option.)
- 1 cup Whole Milk (Stick with whole or 2% but non-dairy alternatives work too.)
- 1 teaspoon Vanilla Extract (Pure extract delivers the best flavor.)
- 1/2 cup Vegetable Oil (Melted coconut oil is a wonderful substitute.)
- 1 can (14 oz) Sweetened Condensed Milk (Evaporated milk can serve in a pinch.)
- 1 cup Heavy Cream (Non-dairy cream can be swapped in.)
- 1 cup Evaporated Milk (Almond milk is a suitable lactose-free alternative.)
- 1/4 cup Cocoa Powder (Heightens the chocolate flavor in the soak.)
- 1 cup Heavy Cream (Coconut whipping cream is non-dairy alternative.)
- 1/4 cup Caster Sugar (Powdered sugar can be used.)
- 1/4 cup Chocolate Shavings (Choose your favorite chocolate for garnish.)
Instructions
- Preheat the Oven: Preheat your oven to 160°C (325°F) and grease a 9×13 inch baking pan.
- Mix Dry Ingredients: In a large bowl, combine the flour, sugar, baking soda, salt, and espresso powder. Whisk them together until well blended.
- Melt Chocolate: In a saucepan, melt chopped chocolate and cocoa powder with heated milk, stirring gently until smooth.
- Combine Wet Ingredients: Pour the cooled chocolate mixture into a bowl with vegetable oil, eggs, and vanilla extract. Mix until smooth.
- Combine Mixtures: Gradually fold the dry mixture into the wet ingredients, being careful not to overmix.
- Bake the Cake: Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick comes out with moist crumbs.
- Cool the Cake: Let the cake cool in the pan for at least 30 minutes.
- Prepare the Milk Mixture: Whisk together sweetened condensed milk, heavy cream, evaporated milk, and cocoa.
- Soak the Cake: Poke the cooled cake all over with a fork, then pour the milk mixture over the top. Refrigerate for at least 4 hours.
- Whip the Cream: Whip the remaining heavy cream with caster sugar, cocoa powder, and vanilla until medium peaks form.
- Top and Garnish: Spread the whipped cream on the chilled cake and sprinkle with chocolate shavings.
Notes
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg