Triple Chocolate Tres Leches Cake Steph Recipes

TRIPLE CHOCOLATE TRES LECHES CAKE

Steps:

• Prepare cake batter and bake in 13x9-inch pan as directed on 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. Meanwhile, make curls from remaining chocolate.
• Stir cocoa powder into COOL WHIP; spread onto cake. Top with chocolate curls. Keep refrigerated.

CHOCOLATE TRES LECHES CAKE

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.

TRIPLE CHOCOLATE TRES LECHES CAKE RECIPE - (4.5/5)

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.

TRES LECHE CAKE

Steps:

• Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
• Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
• Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
• Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
• Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.;
• Topping:
• Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.;

TRES LECHES CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake as directed on box for 13x9-inch pan. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
• In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting. Store covered in refrigerator.

GERMAN CHOCOLATE TRES LECHES CAKE

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.

TRES LECHES CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9-inch springform pan.
• Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder.
• In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold 1/3 of the egg whites into the yolk mixture to lighten it; fold in remaining egg whites. Pour batter into prepared pan.
• Bake in preheated oven for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes.
• Loosen edge of cake with knife before removing side of pan. Cool cake completely on a wire rack.
• Place cooled cake on a deep serving plate. Use a two-pronged meat fork or a cake tester to pierce the surface of cake.
• Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Set aside 1 cup of the measured milk mixture and refrigerate for another use. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency. Frost cake with whipped cream and garnish with cherries. Store cake in the refrigerator.

CHOCOLATE TRES LECHES CAKE

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.

CHOCOLATE TRES LECHES CAKE

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.

TRADITIONAL TRES LECHES CAKE

Steps:

• Preheat oven to 325 degrees. Butter a 3-quart baking dish. In the bowl of an electric mixer fitted with the paddle attachment, beat egg yolks and sugar on high speed until light and fluffy. In another bowl, whisk egg whites and salt to soft peaks. Using a rubber spatula, fold whites into yolks until almost combined. Sift flour over egg and gently fold into batter (do not overmix).
• Spread batter in prepared dish. Bake until golden and pulling away from sides of dish, 20 to 25 minutes. Transfer to a wire rack and let cool 20 minutes.
• In a medium bowl, whisk together the three milks; pour evenly over cake. Cover with plastic wrap; refrigerate at least 1 hour and up to 1 day.
• To serve, whip cream and confectioners' sugar to soft peaks. Fill a pastry bag fitted with a 1/2-inch plain round tip, and pipe whipped cream in a decorative pattern, if desired.

TRIPLE CHOCOLATE-TRES LECHES CAKE

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.

TRES LECHES CHOCOLATE CAKE

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.