CHOCOLATE TRES LECHES CAKE
This recipe looks hard, but it's not. Promise. A very easy chocolate cake is transformed into a version of tres leches cake, the classic Latin American dessert, by drenching it with evaporated milk, condensed milk and heavy cream and topping it with a lightly sweetened whipped cream. Each component of this recipe - the cake, the tres leches and the whipped cream - are all adapted from "Simple Cake: All You Need to Keep Your Friends and Family in Cake" by Odette Williams, a choose-your-own-adventure cookbook that provides you with several cake and toppings recipes that you can combine as you wish. Ms. Williams's recipe doesn't call for it, but adding a teaspoon of ground cinnamon to the whipped cream is a lovely addition.
Provided by Margaux Laskey
Categories cakes, dessert
Time 50m
Yield One 9-by-13 inch cake (about 12 servings)
Number Of Ingredients 19
Steps:
- Heat the oven to 350 degrees. Grease the bottom only of a 9-by-13-inch cake pan (preferably metal), leaving a 1/4-inch border that remains ungreased. Do not butter the sides of the pan.
- Place a large sifter or a sieve in a large bowl. Add the flour, cocoa, baking powder, baking soda and salt and sift. Add the sugar and whisk to combine.
- In another large bowl, whisk the eggs, milk, oil and vanilla until combined. Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth. Carefully pour in the boiling water and stir until combined.
- Pour the batter into the prepared pan. Bake in the center of the oven until a wooden skewer inserted in the center comes out clean and the cake bounces back when lightly pressed, about 25 to 30 minutes.
- Meanwhile, make the tres leches: In a large bowl, combine the evaporated milk, condensed milk (setting 3 tablespoons aside for the whipped cream), heavy cream and vanilla bean seeds or extract (if using) and whisk to combine. Cover with plastic wrap and refrigerate if not using immediately.
- Remove the cake from the oven and let stand for 10 minutes. Run a butter knife around the cake's edges. Cool completely.
- While the cake is still in the pan, use a skewer or a fork to poke small holes through the cake to the bottom, about an inch apart. Slowly spoon the tres leches over the top of the cake, giving it time to soak in. Once the liquid is absorbed, repeat until all the tres leches is used. (Toward the end, the tres leches will pool at the edges, but don't worry; it will be absorbed while in the fridge.) Cover the cake with plastic wrap and refrigerate for at least 5 to 6 hours, preferably overnight.
- When ready to serve, make the whipped cream: Add the reserved condensed milk along with the cream, vanilla and cinnamon (if using) to the bowl of an electric mixer. Beat on medium high until the cream has doubled in volume, forms soft peaks and is light and fluffy. Spread the cake with the cream and sprinkle the chocolate shavings on top. Serve from the pan.
Nutrition Facts : @context http, Calories 562, UnsaturatedFat 16 grams, Carbohydrate 65 grams, Fat 31 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 14 grams, Sodium 408 milligrams, Sugar 48 grams, TransFat 0 grams
CHOCOLATE TRES LECHES CAKE RECIPE - (4.4/5)
Provided by garciamoss
Number Of Ingredients 16
Steps:
- 1. In a medium bowl mix flour, baking powder, cocoa powder and salt. Set aside. 2. Whisk egg whites until frothy. Then, slowly add sugar while whisking at high speed until it thickens, approximately 3-5 minutes. 3. Add egg yolks one at a time while mixer is still running and mix at high speed for another 3-5 minutes until they're blended thoroughly. 4. Add half of the flour mixture and keep mixing until it is well blended. Then, add the milk and the vanilla extract. Finally, add the remaining flour. Keep mixing for about 3-5 more minutes until everything is well blended. 5. Grease and flour a 9 x 13 inch baking pan pour in the batter. Tap a few times so the air bubbles rise to the top and bake at 350ºF for about 20-25 minutes or until a knife inserted in the center comes out clean. Let baked cake cool inside the pan on a cooling rack for about 10 minutes. Then, take it out of the pan and let it cool completely on the rack. 6. In a small container mix the sweetened condensed milk, evaporated milk, heavy cream and 3 tablespoons of cocoa powder. Mix well and set aside. 7. Put the cake back in the baking pan and poke it all over with a skewer or fork. Then, slowly pour the milk mixture over the cake. Cover it with plastic wrap and let it rest in the refrigerator for at least 4 hours, preferably overnight, this is to let the cake absorb the milk mixture completely. 8. Once the cake has absorbed the three milks mixture, cover it with chocolate whipped cream and serve.
CHOCOLATE TRES LECHES CAKE
A chocolate version of a Mexican classic. This moist and delicious cake tastes like you spent all day in the kitchen but a boxed mix makes it so easy! For variety, you can add one tablespoon coffee-flavored liquor (such as Kahlua®) to your milk mixture or a 1/2 teaspoon of cinnamon to your cake batter.
Provided by MrsFisher0729
Categories World Cuisine Recipes Latin American Mexican
Time 1h55m
Yield 18
Number Of Ingredients 12
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.
Nutrition Facts : Calories 471.7 calories, Carbohydrate 46.3 g, Cholesterol 100.9 mg, Fat 30.8 g, Fiber 1.9 g, Protein 7.5 g, SaturatedFat 13.7 g, Sodium 318.9 mg, Sugar 32.6 g
GERMAN CHOCOLATE TRES LECHES CAKE
I first tried tres leches cake while in Ecuador several years ago. Since then, I've changed it up by adding some of my favorite ingredients, namely chocolate and coconut. This version also has a splash of rum for an adults-only treat. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Prepare and bake cake mix according to package directions, using a 13x9-in. baking pan. Cool on a wire rack., Meanwhile, in a large bowl, whisk milks, 1/2 cup cream and rum. With a wooden skewer, poke holes in cake about 1/2 in. apart. Slowly pour milk mixture over cake, allowing mixture to absorb into cake. Let stand 30 minutes. Refrigerate, covered, 8 hours or overnight., In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over top of cake. Sprinkle with coconut and pecans. If desired, drizzle servings with chocolate syrup.
Nutrition Facts :
TRES LECHES (MILK CAKE)
This cake is made with three layers: Cake, filling, and topping. There are 4 types of milk in the filling and topping (whole milk, condensed milk, evaporated milk, and heavy cream). This is an excellent cake for milk lovers!
Provided by Stephanie Watts
Categories World Cuisine Recipes Latin American Mexican
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
- Sift flour and baking powder together and set aside.
- Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
- Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
- Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
- Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!
Nutrition Facts : Calories 279.7 calories, Carbohydrate 34.6 g, Cholesterol 81.5 mg, Fat 13.7 g, Fiber 0.2 g, Protein 5.5 g, SaturatedFat 8.2 g, Sodium 86.8 mg, Sugar 28.2 g
TRIPLE CHOCOLATE TRES LECHES CAKE RECIPE - (4.5/5)
Provided by á-10887
Number Of Ingredients 7
Steps:
- Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 10 minutes, then pierce cake with large fork at 1/2-inch intervals. Melt 7 ounces chocolate as directed on package. Blend milks and sour cream in blender until smooth. Add melted chocolate; blend well. Pour over cake, re-piercing cake if necessary until milk mixture is absorbed. Refrigerate 1 hour. Meanwhile, make curls from remaining chocolate. Stir cocoa into Cool Whip Frost cake with Cool Whip mixture; top with chocolate curls. Keep refrigerated.
CHOCOLATE TRES LECHES CAKE
The traditional version is a white, vanilla flaovered cake that is infused with 3 types of milk--sweet milk, whole milk and cream. This chocolate version was published in Sabroso!, a southwest dining guide. The preparation time and cook time are estimates. When making a tres leches cake it is usually best to begin early in the morning or even the day before in order to have it ready in the evening. The process is lengthy and time consuming; but oh what wonderful results.
Provided by PaulaG
Categories Dessert
Time 6h45m
Yield 1 cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Prepare a cardboard circle using the bottom of cake pan as a guide; set aside.
- Grease two 9-in round cake pans then dust with powdered cocoa, knocking out excess.
- For the cake, in a large bowl combine flour, cocoa and baking powder.
- In a medium size bowl, combine the milk and vanilla.
- Set both aside.
- Place egg whites in a clean bowl and beat at high speed until peaks are formed.
- Turn the mixer down to medium speed and gradually add the sugar to the egg whites.
- Once the sugar is dissolved, add egg yolks and beat for 3 minutes.
- Continue beating egg white mixture on medium-low speed and add flour and milk alternately until well blended.
- Divide batter between the two pans and bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
- Leave the cakes in the baking pans.
- While the cakes are still warm, punch holes in cake with wooden skewer.
- Combine the sauce ingredients and pour evenly over the two layers.
- Place the cakes in refrigerator and allow to cool.
- In a small, heavy saucepan on medium heat, stir the cream and chocolate together until chocolate is melted and mixture is blended.
- Add vanilla and stir for 1 minute.
- When ready to assemble, remove cake for refrigerator and allow to reach room temperature.
- The cakes will be very moist and will need special handling.
- Run a spatula around the inside of the pan and slightly under layers to loosen.
- Place the prepared cardboard over one pan and invert.
- Pour some frosting over the layer and spread with spatula.
- Using your hand or a spatula to hold second layer in pan, invert onto frosted layer and carefully lift pan away.
- Set the cake on a rack over a jellyroll pan and power the warm frosting over the cake, smoothing with a spatula to completely coat top and sides of cake.
- Let stand at room temperature for 10 minutes and scape any excess frosting from the jellyroll pan back into the saucepan.
- Heat excess frosting, stirring until smooth.
- Cool slightly and againpour over the cake, smoothing with a spatula over top and sides.
- Refrigerate until glaze is set.
- Let cake stand at room temperature for at least 15 minutes before serving.
- Garnish with fresh strawberries or dust lightly with powdered sugar.
Nutrition Facts : Calories 8957.4, Fat 520.7, SaturatedFat 313.3, Cholesterol 1970.1, Sodium 2881.8, Carbohydrate 1070.8, Fiber 102.3, Sugar 652.4, Protein 204.5
TRES LECHES CHOCOLATE CAKE
Try our Tres Leches Chocolate Cake for triple the milk and triple the chocolate. Tres Leches Chocolate Cake sure will bring you some ooey gooey goodness!
Provided by My Food and Family
Categories Dairy
Time 2h5m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Beat first 5 ingredients in large bowl with mixer until blended; pour into 13x9-inch pan sprayed with cooking spray, then bake as directed on cake mix package. Cool cake in pan 10 min.; pierce with large fork at 1/2-inch intervals.
- Melt 7 oz. chocolate as directed on package. Blend milks and sour cream in blender until smooth. Add melted chocolate; blend well. Pour over cake, re-piercing cake if necessary until milk mixture is absorbed. Refrigerate 1 hour.
- Spread COOL WHIP onto top of cake. Grate remaining chocolate over cake.
Nutrition Facts : Calories 400, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 65 mg, Sodium 300 mg, Carbohydrate 53 g, Fiber 2 g, Sugar 41 g, Protein 7 g
CHOCOLATE TRES LECHES CAKE
Watch our video to learn about the magic of the milky Chocolate Tres Leches Cake. Make perfect chocolate curls to top our moist Chocolate Tres Leches Cake.
Provided by My Food and Family
Categories Home
Time 2h
Yield 16 servings
Number Of Ingredients 6
Steps:
- Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 10 min. Pierce cake with large fork at 1/2-inch intervals.
- Melt 3 oz. chocolate as directed on package. Blend milks and sour cream in blender until smooth. Add melted chocolate; blend well. Pour over cake, re-piercing cake if necessary until all milk mixture is absorbed. Refrigerate 1 hour. Meanwhile, make curls from remaining chocolate. (See Tip.)
- Frost cake with COOL WHIP. Garnish with chocolate curls. Keep refrigerated.
Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 270 mg, Carbohydrate 45 g, Fiber 1 g, Sugar 33 g, Protein 6 g
TRES LECHES CAKE
Finish off a fiesta with a piece of this moist and refreshing cake from Anna Yeatts of Pinehurst, North Carolina. Though it's been lightened, the sweet flavors of this traditional Mexican dessert aren't lost, making it the perfect end to any meal.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 14
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Coat a 13-in. x 9-in. baking dish with cooking spray and dust with flour; set aside., In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 3/4 cup sugar and butter. Stir in milk and vanilla. Sift flour and baking powder; gradually add to yolk mixture and mix well (batter will be thick). , With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. , Spread evenly into prepared dish. Bake at 350° for 18-22 minutes or until cake springs back when lightly touched. Place on a wire rack. , In a large saucepan, combine the condensed milk, evaporated milk and half-and-half. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool slightly., Cut cake into 15 pieces, leaving cake in the baking dish. Poke holes in cake with a skewer. Slowly pour a third of the milk syrup over cake, allowing syrup to absorb into the cake. Repeat twice. Let stand for 30 minutes. , Cover and refrigerate for 2 hours before serving. Top each piece with whipped topping and a strawberry.
Nutrition Facts : Calories 233 calories, Fat 3g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 126mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 1g fiber), Protein 8g protein.
TRIPLE CHOCOLATE-TRES LECHES CAKE
Tres Leches Cake is a classic Nicaraguan cake soaked with three forms of leches, or "milks." It's a favorite among our fans, so we took our classic Tres Leches cake recipe and gave it a rich, chocolaty twist! A moist chocolate fudge cake is soaked with chocolate milk, topped with sweetened whipped cream and garnished with beautifully curled chocolate shavings for an indulgent dessert that's every chocolate lover's dream. The best part? It serves 15, making this a perfect-sized cake for any potluck or party.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 15
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 30 to 34 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack. Immediately poke holes using fork over top of cake. If necessary, wipe fork tines occasionally with paper towel to reduce sticking.
- In medium bowl, stir together Filling ingredients until blended. Evenly pour over cake, working back and forth to fill holes. Tap pan on counter several times to help filling mixture flow down holes. Refrigerate about 2 hours or until chilled (when cutting pieces to serve, you may notice some of the liquid on the bottom of the pan).
- In chilled medium bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Frost top of chilled cake with whipped cream. Sprinkle chocolate curls on top. Cut into 5 rows by 3 rows. Store loosely covered in refrigerator.
Nutrition Facts : Calories 420, Carbohydrate 45 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 33 g, TransFat 1/2 g
SPOOKY CHOCOLATE TRES LECHES CAKE
A tres leches cake is a sponge cake with three different kinds of milk poured over top that get absorbed (hence the name sponge). This version gets spooked up thanks to the addition of black cocoa, which gets its darker color from being heavily Dutched (neutralized to be less acidic). Some think it is a little milder in chocolate flavor than natural cocoa powder. It is used here because it makes the cake stark black without relying on food coloring. Topped with ghosts made from a simple Swiss meringue, this cake is perfect for a Halloween celebration.
Provided by Lasheeda Perry
Categories dessert
Time 6h3m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Spray an 8-inch round cake pan with nonstick cooking spray.
- For the cake: Sift the flour, black cocoa, baking powder and salt into a medium bowl. Combine the eggs, sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until very light yellow and fluffy, about 10 minutes (really!). Reduce the speed to low and slowly add half of the flour mixture, then all the buttermilk and finally the remaining flour mixture, scraping down the sides of the bowl as needed. Pour the batter into the prepared pan, smooth the top and bake until the cake springs back when touched lightly and a toothpick or cake tester comes out clean, about 45 minutes. Let cool in the pan for 30 minutes. Keep the cake in the pan and place on a plate that's larger than the pan.
- Whisk the heavy cream, sweetened condensed milk and evaporated milk in a large liquid measuring cup or medium bowl until smooth. Poke a lot of holes all over the cake using a wooden skewer. Slowly pour 1/3 of the milk mixture over the cake, letting most of it get absorbed before pouring more. Repeat this step twice more until the milk mixture is gone. Cover the pan and refrigerate until the milk is completely soaked in (you will see some residual milk on the top and a little on the sides), about 6 hours, up to overnight.
- Invert the cake onto a large rimmed plate that can hold the excess soaking liquid. Pour the excess liquid into a container with a spout and set aside. Carefully invert the cake, domed-side up, onto a cake stand or platter. Drizzle with the reserved soaking liquid. Decorate the platter with Halloween sprinkles, if desired.
- Make the Swiss meringue: Just before serving, bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water, but not touching the water.
- Whisk the sugar, egg whites, vanilla and salt in the stand mixer bowl. Set the bowl above the boiling water and continue to whisk constantly until the sugar has dissolved and the egg whites are slightly frothy, 3 to 4 minutes. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until the meringue is cool and can hold very stiff peaks, about 6 minutes.
- Transfer the meringue to a pastry bag fitted with a large round piping tip (see Cook's Note). Pipe 2- to-3-inch mounds all around the cake rim and in the middle, leaving a pointy tip at the top of each for the ghost head, about 14 total. Using tweezers or your fingers, add 2 mini chocolate chips, pointed-side out, to each face for the eyes; and 1 chip, pointed-side in, for the mouth.
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