Description
This Chocolate Tres Leches Cake Dream is a moist and rich chocolate sponge soaked in a luscious blend of three milks—heavy cream, evaporated milk, and sweetened condensed milk—topped with fluffy whipped cream. Perfectly balanced between decadent and light, it’s a delightful twist on the classic tres leches cake for chocolate lovers.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Tres Leches Mixture
- 1/2 cup heavy cream
- 1/2 cup evaporated milk
- 1/2 cup sweetened condensed milk
Topping
- 1/2 cup whipped cream for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to ensure the cake doesn’t stick after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt evenly to combine all the dry components.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy. Then add the eggs one at a time, beating well after each addition, followed by the vanilla extract for aroma and flavor.
- Add Dry and Wet Ingredients Alternately: Gradually incorporate the dry ingredients into the butter mixture in batches, alternating with the buttermilk. Mix gently after each addition to keep the batter light and airy.
- Bake the Cake: Pour the prepared batter into the greased baking dish and bake for 30–35 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool and Poke Cake: Allow the cake to cool for 10 minutes after removing it from the oven. Using a fork, poke holes all over the surface of the cake to help it absorb the milks evenly.
- Prepare Tres Leches Mixture: In a bowl, combine the heavy cream, evaporated milk, and sweetened condensed milk, mixing well to create the signature soaking liquid.
- Soak the Cake: Pour this milk mixture evenly over the somewhat cooled cake, allowing it to soak deeply for about 30 minutes to saturate the sponge and impart moistness.
- Top and Serve: Once fully soaked, spread the whipped cream evenly over the top as a light, creamy finishing touch before slicing and serving.
Notes
- For best results, use eggs at room temperature to ensure better incorporation and fluffier texture.
- Allow the cake to soak fully to maximize moisture and flavor absorption.
- Leftover cake can be stored covered in the refrigerator for up to 3 days.
- You can optionally garnish with chocolate shavings or fresh berries for added decoration and taste.
- Use full-fat dairy products for richer texture and taste.
