Tres Leches De Ron Con Chocolate Food

CHOCOLATE TRES LECHES CAKE

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.

TRES LECHES DE RON CON CHOCOLATE

Steps:

• Preheat the oven to 325°F.
• TO MAKE THE CAKE, bring the water to a boil and stir in the instant coffee, mixing until it dissolves. Put the cocoa in a heatproof bowl and pour the hot coffee into it, whisking until there are no lumps; set aside to cool.
• In a large bowl, sift together the flour, baking powder, baking soda, salt, and half of the sugar. In a separate bowl, combine the egg yolks, oil, and vanilla. Add the cooled cocoa mixture and gently stir with a whisk until smooth. Pour the egg mixture into the large bowl with the flour mixture, whisking until the batter is smooth. In a separate bowl, beat the egg whites with the salt and the cream of tartar until it starts to thicken. Add the remaining half of the sugar gradually and continue beating until stiff and glossy peaks form.
• Stir about one-third of the egg whites into the batter to lighten the mixture, then add the remaining egg whites in two parts, folding gently but making sure everything is well incorporated. Divide the batter into 2 ungreased 9-inch pans and bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. As soon as they come out of the oven, unmold the cakes onto a wire rack, and let them sit until cool. Remove the pans and prepare the tres leches mixture.
• TO MAKE THE TRES LECHES, bring the half-and-half to a boil in a small saucepan over medium heat. Put the chopped chocolate in a heatproof bowl and pour the hot half-and-half over. Allow to sit for a minute, then stir with a whisk until smooth. Whisk in the evaporated milk, salt, condensed milk, and rum, blending well. Put the cakes in a deep dish or back into their baking pans and pour the warm mixture over them. Be sure to pour any liquid that dripped down the sides on top of the cakes as well. Cover with plastic wrap and refrigerate for 2 to 4 hours, or freeze for 30 to 40 minutes, so they are easier to handle.
• TO MAKE THE FILLING, beat the heavy cream with an electric mixer or by hand until slightly thickened. Add the confectioner's sugar and vanilla and continue beating until thickened and smooth. Refrigerate until the cakes have cooled.
• To assemble the cake, put one of the cakes on a piece of cardboard or a serving platter and spread about one-third of the filling evenly on top. Top with the second cake and cover the top and sides with the remaining filling. Holding the chocolate with a paper towel in one hand, use a peeler to shave the chocolate onto the cake.