Chocolate Tres Leches Cake
By Yankee Magazine|Sep 16 2024|
Feast and Fettle Chocolate Tres Leches Cake
Photo Credit: Photographer: Kristin Teig Food Stylist: Catrine KeltyTres leches cake, literally translated as “three milks cake,” is one of my all-time favorites to bake for special occasions and gatherings. Traditionally the recipe boasts a perfectly moist sponge cake that’s infused with a luscious syrup of three milks, vanilla, and cinnamon. With this recipe I wanted to take it a step further and create an even more indulgent treat by incorporating the rich flavor of chocolate. The light chocolate sponge cake, created by folding whipped egg whites into the batter and infusing chocolate in the three-milks syrup, combine to enhance the overall decadent nature of this cake.
Excerpted from The Feast & Fettle Cookbook: Unlock the Secret to Better Home Cooking © 2024 by Maggie Mulvena Pearson, reprinted by permission of Countryman Press, an imprint of W. W. Norton & Co., Inc. All rights reserved.
Ingredients
1 cup (125 g) all-purpose flour
¼ cup (25 g) cocoa powder
1½ teaspoons baking powder
¼ teaspoon kosher salt
5 large eggs, separated
1 cup (200 g) sugar
½ cup (125 g) chocolate milk
1 teaspoon vanilla extract
Instructions
To make the cake: Adjust the oven rack to the middle position and preheat to 350˚F. Grease a 9-by-13-inch glass baking dish or casserole pan.
In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
Add the egg yolks and ¾ cup of the sugar to the bowl of a stand mixer fitted with the paddle attachment (alternatively using a hand mixer) and beat on high speed until the yolks turn a pale yellow color, about 2 minutes. Add the chocolate milk and vanilla and beat for another 30 seconds. Pour the egg mixture over the top of the flour mixture and gently stir to combine.
Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment (alternatively using a hand mixer) and whip on medium-high speed until soft peaks form. Slowly add the remaining ¼ cup sugar, continuing to beat on high until stiff peaks form, which should take 4 to 5 minutes.
Add the stiff egg whites to the batter and gently fold with a rubber spatula until just combined. Try to not overmix.
Pour the batter into the prepared baking dish and smooth out the top. Bake for 30 minutes, or until a toothpick or cake tester comes out clean. Set aside to cool.
Notes
Cold eggs are easier to separate, but for faster whipping, let the egg whites sit at room temperature for 10 minutes before whipping.
For the syrup
Ingredients
One 12-ounce (354 ml) can evaporated milk
One 14-ounce (396 g) can sweetened condensed milk
¼ cup (60 ml) chocolate milk
Instructions
To make the syrup: Combine the evaporated milk, condensed milk, and chocolate milk in a small mixing bowl.
Once the cake has cooled, use a fork or chopstick to poke holes all over the top. Slowly pour 3 cups of the milk syrup mixture over the top of the cake, allowing it to soak in for at least 15 minutes or up to overnight before topping with whipped cream.
For the topping
Ingredients
2 cups (480 ml) heavy whipping cream
½ cup (50 g) confectioners’ sugar
One 3-ounce (85 g) chocolate bar
Instructions
For the topping, add the heavy whipping cream and confectioners’ sugar to the bowl of a stand mixer fitted with the whisk attachment (alternatively using a hand mixer) and whip on medium-high speed until stiff peaks form, which should take 3 to 4 minutes.
Using an offset spatula or large spoon, spread the whipped cream topping all over the top of the cake. Shave the edge of the chocolate bar with a vegetable peeler into a small bowl and sprinkle the chocolate shavings all over the top of the cake. This cake will last for up to 3 days stored in an airtight container in the refrigerator.
