Chocolate Tres Leches Cake – A rich, chocoholic-pleasing cake that requires a glass of milk!
Today, It’s a no-savory-allowed kind of day because this cake is so delicious that I won’t need anything else for a while. I just want to face plant in it forever! Okay, It’s official… I have a thing for chocolate! But you can never have too much chocolate…right? I hope not because this cake will get you chocolate wasted.
Meanwhile I try to deal with my chocolate obsession I’m guessing that many of you are getting ready for the big game. We don’t have any big plan. My husband hurt his back a few days ago and barely can move. The doctor said he has a lumbar herniated disc and it will take weeks until he can feel better. So it’ll be a quiet Super Bowl for us, perhaps I’ll make some burgers or sandwiches with salsa and chip. After all Super Bowl is about food and commercials, isn’t it?
But if you’re in celebration- mode this Chocolate Tres Leches cake is a dessert fit for a Super Bowl Party!! And I can tell you, no matter how the big game goes, everyone will remember this piece of heaven. Yes, that good!
If you’re not familiar with tres leches cake, it’s a traditional Latin American cake soaked in three kinds of milk, usually a combination of evaporated milk, condensed milk, and cream. In my recipe I also add whole milk. The original version is made with white-vanilla cake, but there is other versions such coconut, coffee, chocolate, etc.
I’m not going to lie to you. This cake is uber dense and chocolaty. Downright dreamy.
It’s moist yet not at all soggy and absolutely delicious.
This cake is large! It will easily serve 14- 16 people. When the cream topping is set you can go ahead and cut it in 16 equal pieces.
Give it a try…this cake will be your next guilty pleasure, NO DOUBT!
- 1 1/4 cup flour
- 3/4 cup unsweetened cocoa power
- 1/4 cup milk warm
- 1 tablespoon instant espresso
- 9 eggs separated
- 1 1/2 cups sugar
- 1 tablespoon vanilla extract
- Tres Leche Glaze:
- 1 cup whole milk
- 1/2 cup chocolate Syrup
- 1 can sweetened condensed milk 14oz
- 1 can evaporated milk 12oz
- 1 can of Nestle table cream
- Cream Topping:
- 4 oz . cream cheese softened
- 1 cup powdered sugar
- 1 1/2 cup whipping cream
- Chocolate jimmies optional
Preheat oven to 350° F. Spray a 13x9 inches baking pan with baking spray. Reserve.
In a small bowl combine flour and cocoa. Set aside.
Combine milk and instant espresso; set aside to cool.
With an electric mixer on high speed beat the egg whites until stiff. Reserve.
In another bowl beat the egg yolks and sugar for 5-8 minutes, or until the mixture is pale yellow color. Add vanilla and beat until incorporated. Gradually add flour mixture and cooled milk mixture alternately to the egg mixture, beating well after each addition. The mixture will look a bit thick, do not worry, it supposed to be like that. Using a large spatula fold in the egg whites to the batter.
Pour the batter into the baking pan and bake for about 30 -35 minutes, or until you insert a wooden toothpick in the center of the cake and it comes out clean. Remove from oven and let cool for 5 minutes.
In a small bowl mix whole milk with chocolate syrup. Using a fork poke holes all over the top of the cake. Pour the milk-chocolate mixture evenly over the top of the cake.
Mix condensed milk, evaporated milk and table cream; mix until well incorporated. Add this mixture evenly over the cake. Cover and refrigerate while you prepare the topping.
Prepare the topping: Beat cream cheese with an electric mixer on medium speed until smooth. Add powdered sugar; beat until combine. Beat in whipping cream, beat until soft peaks form, about 3 -5 minutes.
Spread topping over cake. Refrigerate at least for 4 hour or up to 24 hours to let the cake absorb the glaze. Sprinkle with chocolate jimmies, if using.
Table cream can be substituted for 7.6 oz of heavy cream.