Put a decadent, chocolate-lovers twist on a Latin American classic with this chocolate tres leches cake recipe.
Instructions
1
Separate and prep the eggs
2
Place the egg whites into a large bowl. Let stand at room temperature for 30 minutes. Preheat the oven to 350°F. In another large bowl, beat the egg yolks on high speed for four to five minutes or until thick and lemon-colored.
3
Build the batter
4
Gradually beat in 3/4 cup sugar and the butter. Then stir in the milk and vanilla. In a medium bowl, sift the flour, cocoa powder, baking powder and salt. Gradually add the dry ingredients to the yolk mixture. Mix well; the batter will be very thick.
5
Whip the egg whites
6
With clean beaters, beat the egg whites on medium speed until soft peaks form. Gradually beat in the remaining 1/4 cup sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold the whipped egg whites gently into the batter. Editor's Tip: Pretend you're making macarons, and be very gentle when folding the egg whites into the heavy, thick batter. If you are too aggressive, you'll deflate the whites and your batter will not be as light and fluffy.
7
Bake the cake
8
Spread the batter evenly into a greased 13x9-inch cake pan. Bake the cake for 18 to 22 minutes or until it springs back when gently pressed with a finger. Remove promptly and let the cake cool completely on a wire rack.
9
Make the milk syrup
10
In a large saucepan, combine the condensed milk, evaporated milk, whole milk and cocoa powder. Bring the mixture to a low simmer over medium heat, stirring constantly, for two minutes. Remove from the heat and then stir in the vanilla. Let the milk syrup cool slightly.
11
Pour the syrup over the cake
12
Using the end of a wooden spoon, poke holes in the cooled cake. Slowly pour a third of the milk syrup over the cake, pausing to allow the syrup to soak into the cake. Repeat twice, waiting for the milk syrup to absorb before pouring on more. Let the cake stand for 30 minutes at room temperature, then cover and refrigerate for at least two hours before serving.
13
Make the chocolate whipped cream
14
In a small chilled glass bowl, using chilled beaters, beat the cream until it begins to thicken. Add the sugar, cocoa powder and vanilla, then continue to beat until soft peaks form. Editor's Tip: Making homemade whipped cream is always worth the effort.
15
Top, slice and serve
16
Spread the chocolate whipped cream over the chilled cake. Top with mini chocolate chips or chocolate curls, cut into slices and serve.
