Description
Indulge in this rich and moist Chocolate Tres Leches Cake Dream, a luscious twist on the traditional Latin American tres leches dessert. This cake combines a fluffy chocolate sponge soaked in a decadent three-milk chocolate mixture, topped with a smooth whipped cream frosting and garnished with chocolate shavings or cocoa powder. Perfectly balanced between creamy sweetness and chocolate depth, it’s a show-stopping dessert that’s best made a day ahead for ultimate flavor.
Ingredients
Scale
Cake:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar (divided)
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
Chocolate Milk Mixture:
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1/2 cup whole milk
- 1/4 cup unsweetened cocoa powder
Topping:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Chocolate shavings or cocoa powder, for garnish
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly combined.
- Mix Egg Yolks: In a large bowl, beat the egg yolks with 3/4 cup of granulated sugar until the mixture becomes thick and pale in color. Stir in the whole milk and vanilla extract to incorporate the wet ingredients smoothly.
- Combine Dry and Wet Ingredients: Gently fold the dry flour mixture into the yolk mixture, mixing carefully until just combined to maintain airiness in the batter.
- Whip Egg Whites: In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form, achieving a glossy and firm texture.
- Fold Egg Whites into Batter: Carefully fold the stiff egg whites into the cake batter, using gentle motions to avoid deflating the air that creates a light, fluffy texture.
- Bake the Cake: Pour the completed batter into the prepared baking dish. Bake in the preheated oven for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool for 15 minutes.
- Prepare Chocolate Milk Mixture: In a separate bowl, whisk together the sweetened condensed milk, evaporated milk, whole milk, and unsweetened cocoa powder until the mixture is smooth and well combined.
- Soak the Cake: Using a fork or skewer, poke holes all over the cooled cake surface. Slowly pour the chocolate milk mixture over the cake allowing it to seep deeply into the sponge. Cover the cake and refrigerate for at least 4 hours or overnight to let it fully absorb the milk mixture.
- Make Whipped Topping: Before serving, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a thick and creamy topping.
- Assemble and Garnish: Spread the whipped cream evenly over the soaked cake. Garnish with chocolate shavings or a light dusting of cocoa powder. Optionally, drizzle with chocolate syrup for an extra decadent finish.
Notes
- For extra decadence, drizzle chocolate syrup over the whipped topping before serving.
- This cake is best chilled and made a day in advance to allow flavors to fully develop.
- Use room temperature ingredients for the best texture and rise.
- Ensure not to overmix batter to keep the cake light and fluffy.
