CHOCOLATE TRES LECHES CAKE
Watch our video to learn about the magic of the milky Chocolate Tres Leches Cake. Make perfect chocolate curls to top our moist Chocolate Tres Leches Cake.
Provided by My Food and Family
Categories Home
Time 2h
Yield 16 servings
Number Of Ingredients 6
Steps:
- Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 10 min. Pierce cake with large fork at 1/2-inch intervals.
- Melt 3 oz. chocolate as directed on package. Blend milks and sour cream in blender until smooth. Add melted chocolate; blend well. Pour over cake, re-piercing cake if necessary until all milk mixture is absorbed. Refrigerate 1 hour. Meanwhile, make curls from remaining chocolate. (See Tip.)
- Frost cake with COOL WHIP. Garnish with chocolate curls. Keep refrigerated.
Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 270 mg, Carbohydrate 45 g, Fiber 1 g, Sugar 33 g, Protein 6 g
CHOCOLATE TRES LECHES CAKE
This recipe looks hard, but it's not. Promise. A very easy chocolate cake is transformed into a version of tres leches cake, the classic Latin American dessert, by drenching it with evaporated milk, condensed milk and heavy cream and topping it with a lightly sweetened whipped cream. Each component of this recipe - the cake, the tres leches and the whipped cream - are all adapted from "Simple Cake: All You Need to Keep Your Friends and Family in Cake" by Odette Williams, a choose-your-own-adventure cookbook that provides you with several cake and toppings recipes that you can combine as you wish. Ms. Williams's recipe doesn't call for it, but adding a teaspoon of ground cinnamon to the whipped cream is a lovely addition.
Provided by Margaux Laskey
Categories cakes, dessert
Time 50m
Yield One 9-by-13 inch cake (about 12 servings)
Number Of Ingredients 19
Steps:
- Heat the oven to 350 degrees. Grease the bottom only of a 9-by-13-inch cake pan (preferably metal), leaving a 1/4-inch border that remains ungreased. Do not butter the sides of the pan.
- Place a large sifter or a sieve in a large bowl. Add the flour, cocoa, baking powder, baking soda and salt and sift. Add the sugar and whisk to combine.
- In another large bowl, whisk the eggs, milk, oil and vanilla until combined. Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth. Carefully pour in the boiling water and stir until combined.
- Pour the batter into the prepared pan. Bake in the center of the oven until a wooden skewer inserted in the center comes out clean and the cake bounces back when lightly pressed, about 25 to 30 minutes.
- Meanwhile, make the tres leches: In a large bowl, combine the evaporated milk, condensed milk (setting 3 tablespoons aside for the whipped cream), heavy cream and vanilla bean seeds or extract (if using) and whisk to combine. Cover with plastic wrap and refrigerate if not using immediately.
- Remove the cake from the oven and let stand for 10 minutes. Run a butter knife around the cake's edges. Cool completely.
- While the cake is still in the pan, use a skewer or a fork to poke small holes through the cake to the bottom, about an inch apart. Slowly spoon the tres leches over the top of the cake, giving it time to soak in. Once the liquid is absorbed, repeat until all the tres leches is used. (Toward the end, the tres leches will pool at the edges, but don't worry; it will be absorbed while in the fridge.) Cover the cake with plastic wrap and refrigerate for at least 5 to 6 hours, preferably overnight.
- When ready to serve, make the whipped cream: Add the reserved condensed milk along with the cream, vanilla and cinnamon (if using) to the bowl of an electric mixer. Beat on medium high until the cream has doubled in volume, forms soft peaks and is light and fluffy. Spread the cake with the cream and sprinkle the chocolate shavings on top. Serve from the pan.
Nutrition Facts : @context http, Calories 562, UnsaturatedFat 16 grams, Carbohydrate 65 grams, Fat 31 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 14 grams, Sodium 408 milligrams, Sugar 48 grams, TransFat 0 grams
CHOCOLATE TRES LECHES CAKE
A chocolate version of a Mexican classic. This moist and delicious cake tastes like you spent all day in the kitchen but a boxed mix makes it so easy! For variety, you can add one tablespoon coffee-flavored liquor (such as Kahlua®) to your milk mixture or a 1/2 teaspoon of cinnamon to your cake batter.
Provided by MrsFisher0729
Categories World Cuisine Recipes Latin American Mexican
Time 1h55m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch pan with butter and flour.
- Beat cake mix, chocolate milk, canola oil, eggs, and espresso powder together in a large bowl with an electric hand mixer on a low speed until dry ingredients are moistened. Increase speed to medium and continue beating another 2 minutes; pour into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Remove cake from the oven and allow it to cool in the pan until it is no longer hot to the touch. While the cake is still warm, poke lots of holes all over the cake with a small skewer or a fork.
- Whisk sweetened condensed milk, half-and-half, evaporated milk, and 3 tablespoons cocoa powder together in a bowl until cocoa is mostly incorporated into the liquid; slowly pour the milk mixture evenly over the cake. Allow the cake to cool completely as the liquid soaks into it.
- Sift confectioners' sugar and cocoa powder together in a bowl.
- Beat heavy whipping cream in a stand mixer on medium speed for about 1 minute. While continuing to mix, add sugar-and-cocoa mixture to the cream in 2 batches, allowing the first to incorporate before adding the second. Increase mixer speed to medium-high; beat until soft peaks form and the cream is thickened and spreadable. Spread chocolate whipped cream on the cake to serve.
Nutrition Facts : Calories 471.7 calories, Carbohydrate 46.3 g, Cholesterol 100.9 mg, Fat 30.8 g, Fiber 1.9 g, Protein 7.5 g, SaturatedFat 13.7 g, Sodium 318.9 mg, Sugar 32.6 g
CHOCOLATE TRES LECHES CAKE
The traditional version is a white, vanilla flaovered cake that is infused with 3 types of milk--sweet milk, whole milk and cream. This chocolate version was published in Sabroso!, a southwest dining guide. The preparation time and cook time are estimates. When making a tres leches cake it is usually best to begin early in the morning or even the day before in order to have it ready in the evening. The process is lengthy and time consuming; but oh what wonderful results.
Provided by PaulaG
Categories Dessert
Time 6h45m
Yield 1 cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Prepare a cardboard circle using the bottom of cake pan as a guide; set aside.
- Grease two 9-in round cake pans then dust with powdered cocoa, knocking out excess.
- For the cake, in a large bowl combine flour, cocoa and baking powder.
- In a medium size bowl, combine the milk and vanilla.
- Set both aside.
- Place egg whites in a clean bowl and beat at high speed until peaks are formed.
- Turn the mixer down to medium speed and gradually add the sugar to the egg whites.
- Once the sugar is dissolved, add egg yolks and beat for 3 minutes.
- Continue beating egg white mixture on medium-low speed and add flour and milk alternately until well blended.
- Divide batter between the two pans and bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
- Leave the cakes in the baking pans.
- While the cakes are still warm, punch holes in cake with wooden skewer.
- Combine the sauce ingredients and pour evenly over the two layers.
- Place the cakes in refrigerator and allow to cool.
- In a small, heavy saucepan on medium heat, stir the cream and chocolate together until chocolate is melted and mixture is blended.
- Add vanilla and stir for 1 minute.
- When ready to assemble, remove cake for refrigerator and allow to reach room temperature.
- The cakes will be very moist and will need special handling.
- Run a spatula around the inside of the pan and slightly under layers to loosen.
- Place the prepared cardboard over one pan and invert.
- Pour some frosting over the layer and spread with spatula.
- Using your hand or a spatula to hold second layer in pan, invert onto frosted layer and carefully lift pan away.
- Set the cake on a rack over a jellyroll pan and power the warm frosting over the cake, smoothing with a spatula to completely coat top and sides of cake.
- Let stand at room temperature for 10 minutes and scape any excess frosting from the jellyroll pan back into the saucepan.
- Heat excess frosting, stirring until smooth.
- Cool slightly and againpour over the cake, smoothing with a spatula over top and sides.
- Refrigerate until glaze is set.
- Let cake stand at room temperature for at least 15 minutes before serving.
- Garnish with fresh strawberries or dust lightly with powdered sugar.
Nutrition Facts : Calories 8957.4, Fat 520.7, SaturatedFat 313.3, Cholesterol 1970.1, Sodium 2881.8, Carbohydrate 1070.8, Fiber 102.3, Sugar 652.4, Protein 204.5
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