Okay guys, this is pretty serious. I have been DYING over this cake for the last couple of years. To be honest, I didn’t make this…my wonderful Mother-in-Law did. She is actually went to culinary school recently, but has making Tres Leches Cake forever. She even bakes it for a local restaurant that gets voted one of the best restaurants in Atlanta year after year. All of my friends ask for the recipe, or even better, for her to make them a cake. She always does, she LOVES making cakes and meals for people, and everyone loves getting them. When she told me she had been making chocolate tres leches cake, I knew I had to try it, and I am SO happy she let me share the recipe with ya’ll, because it is seriously the best ever.
Most people think that this decadent cake is actually difficult to make, but don’t be intimidated, it’s not. Traditionally made in South America or Central America, she learned at an early age how to make this perfect cake. Since she and my husband are from Colombia, she had lots of opportunities to learn their traditional recipes. Tres Leches translates to three milks, which is exactly what it takes to make this cake. Heavy cream, condensed milk, and evaporated milk are all used in the traditional recipe. To make the recipe chocolate, it’s easy, just add cocoa powder. Don’t like chocolate? Leave it out and make the traditional Tres Leches Cake.
When I first heard of this cake, which is soaked in these three milks, I thought it sounded disgusting…who wants a bunch of soggy cake? Not me. I hardly even like cake. BUT, then I found out that this cake doesn’t get soggy, it gets delicious. Since the cake is more of a sponge cake, it has TONS of little air bubbles in it, which prevents it from getting soggy (and nasty). When my mother-in-law first had me try this cake, I was not expecting it to be very good, but, WOW, it was seriously the best ever. You need to try it right now. This would be a great cake for the holidays or anytime really. Just make sure you aren’t on a diet, because it’s likely you will end up eating way more than you expected. Oh, and as the days go by, and the cake sits in the fridge, it gets better and better. It’s hard to describe, but just trust me.
- 1½ cups all purpose flour
- 3/4 cup unsweetened cocoa powder sifted
- 1 tbsp. baking powder
- ¼ tsp salt
- 4 egg whites
- 1 cup white sugar
- 1 tsp vanilla extract
- 4 egg yolks
- ½ cup milk
- 1 ( 12 oz.) can sweetened condensed milk
- 1 1/2 cup heavy cream or whipping cream
- 1 ( 14 oz.) evaporated milk
- 3 tbsp. unsweetened cocoa powder.
- ½ cup confectioners sugar sifted
- ¼ cup unsweetened cocoa powder sifted
- 2 cups whipping cream
- 1. In a medium bowl mix flour, baking powder, cocoa powder and salt. Set aside.
- 2. Whisk egg whites until frothy. Then, slowly add sugar while whisking at high speed until it thickens, approximately 3-5 minutes.
- 3. Add egg yolks one at a time while mixer is still running and mix at high speed for another 3-5 minutes until they're blended thoroughly.
- 4. Add half of the flour mixture and keep mixing until it is well blended. Then, add the milk and the vanilla extract. Finally, add the remaining flour. Keep mixing for about 3-5 more minutes until everything is well blended.
- 5. Grease and flour a 9 x 13 inch baking pan pour in the batter. Tap a few times, and bake at 350ºF for about 20-25 minutes or until a knife inserted in the center comes out clean. Let cool about an hour.
- 6. In a small container mix the sweetened condensed milk, evaporated milk, heavy cream and 3 tbsp. of cocoa powder. Mix well and set aside.
- 7. Poke cake all over with a skewer or fork. Then, slowly pour the milk mixture over the cake. Cover it let rest in the refrigerator for at least 1 hour, until cake absorb the milk mixture.Then cover it with the chocolate cream, refrigerate 4 hours, preferably overnight.
- 1. Place mixing bowl and whisk in the freezer at least 15 minutes before making your whipped cream.
- 2. Mix powdered sugar and cocoa powder in a small bowl and set aside.
- 3. Take the mixing bowl and whisk out of the freezer and add the whipping cream. Whisk between medium to high speed for about 1-2 minutes or until it thickens.
- 4. While still whisking add the dry ingredients very slowly. Remember to scrape the sides of the bowl to incorporate well all of the ingredients. Keep whisking at high speed for about 2-3 minutes or until soft peaks form.
- 5. Spread evenly over the cake, refrigerate at least an hour, and serve!
- The cake will get better and better as it stays in the fridge longer and longer! Lasts up to 10 days. Delicious!
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