Ingredients: |
Ingredients: Cake:
1 cup all-purpose flour (125g)
½ cup natural unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon table salt
1 cup granulated sugar, divided (200g)
5 large eggs, separated
1 teaspoon vanilla extract
½ cup whole milk
Tres Leches:
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
½ cup heavy whipping cream
2 Tablespoons natural unsweetened cocoa powder
Topping:
2 cups heavy whipping cream
½ cup granulated sugar
3 Tablespoons natural unsweetened cocoa powder
2 teaspoons vanilla extract
4 ounces shaved semisweet chocolate, for topping
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Directions: |
Directions:1. Preheat oven to 350°F. Prep a 9x13-inch baking dish with baking spray. Separate
the egg yolks from the egg whites and set aside.
2. In a large bowl of a stand mixer, beat ¾ cup of the sugar with the egg yolks on
medium-high until creamy and light. Add the milk and vanilla and beat again,
scraping down the sides of the bowl as needed.
3. Add the flour, cocoa powder, baking powder, baking soda, and salt, mixing just
until combined.
4. Whisk the eggs whites, gradually adding the remaining ¼ cup of sugar until stiff
peaks form. Fold into the cake batter.
5. Pour into the prepared pan.
6. Bake for 25-30 minutes. Cool completely, then poke all over with a fork.
7. In a separate bowl, whisk together the cocoa powder, sweetened condensed milk,
evaporated milk, and whipping cream. Pour over the cooled cake. Let soak for at
least 3 hours
or overnight in the fridge.
8. Whip the cream, cocoa powder, sugar, and vanilla, then spread over the cake.
Sprinkle with semi-sweet chocolate curls, slice, and serve. |
This recipe for Chocolate Tres Leches Cake is from