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    You are in: Home / Recipes / Chocolate Tres Leches Cake Recipe
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    Chocolate Tres Leches Cake

    Chocolate Tres Leches Cake. Photo by moniqueandmusic

    1/1 Photo of Chocolate Tres Leches Cake

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 45 mins

    45 mins

    6 hrs

    PaulaG's Note:

    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.

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    Units: US | Metric



    Chocolate Ganache


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Prepare a cardboard circle using the bottom of cake pan as a guide; set aside.
    3. 3
      Grease two 9-in round cake pans then dust with powdered cocoa, knocking out excess.
    4. 4
      For the cake, in a large bowl combine flour, cocoa and baking powder.
    5. 5
      In a medium size bowl, combine the milk and vanilla.
    6. 6
      Set both aside.
    7. 7
      Place egg whites in a clean bowl and beat at high speed until peaks are formed.
    8. 8
      Turn the mixer down to medium speed and gradually add the sugar to the egg whites.
    9. 9
      Once the sugar is dissolved, add egg yolks and beat for 3 minutes.
    10. 10
      Continue beating egg white mixture on medium-low speed and add flour and milk alternately until well blended.
    11. 11
      Divide batter between the two pans and bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
    12. 12
      Leave the cakes in the baking pans.
    13. 13
      While the cakes are still warm, punch holes in cake with wooden skewer.
    14. 14
      Combine the sauce ingredients and pour evenly over the two layers.
    15. 15
      Place the cakes in refrigerator and allow to cool.
    16. 16
      In a small, heavy saucepan on medium heat, stir the cream and chocolate together until chocolate is melted and mixture is blended.
    17. 17
      Add vanilla and stir for 1 minute.
    18. 18
      When ready to assemble, remove cake for refrigerator and allow to reach room temperature.
    19. 19
      The cakes will be very moist and will need special handling.
    20. 20
      Run a spatula around the inside of the pan and slightly under layers to loosen.
    21. 21
      Place the prepared cardboard over one pan and invert.
    22. 22
      Pour some frosting over the layer and spread with spatula.
    23. 23
      Using your hand or a spatula to hold second layer in pan, invert onto frosted layer and carefully lift pan away.
    24. 24
      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.
    25. 25
      Let stand at room temperature for 10 minutes and scape any excess frosting from the jellyroll pan back into the saucepan.
    26. 26
      Heat excess frosting, stirring until smooth.
    27. 27
      Cool slightly and againpour over the cake, smoothing with a spatula over top and sides.
    28. 28
      Refrigerate until glaze is set.
    29. 29
      Let cake stand at room temperature for at least 15 minutes before serving.
    30. 30
      Garnish with fresh strawberries or dust lightly with powdered sugar.

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    Ratings & Reviews:

    • on October 19, 2012

      Although the end result was delicious, I also couldn't get all of the milk mixture to soak into the cake. Could only get about half of it before it started to pool off the sides of the pan. In the end it tasted good but was not that moist. I opted to for Kahlua infused whipped topping which was fantastic.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 17, 2010


      Easy recipe. I made my own chocolate cake and then made the sauce and ganache! Wonderfully delicious. One question, I had about 1/3 of the sauce left. I couldn't fit all of the sauce into the cake, but it didn't seem to matter! Thanks for sharing the recipe. I use to spend $38 buying one, now I can make it for about $5!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 18, 2009


      I made the 2 round cakes but was a little disappointed with the moisture. I agree to with un petit chou, it was not wet enough. I made it for work and it was highly praised though, hence the 4 star rating. I topped with fresh whipped cream and a swirl of dark chocolate syrup.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Chocolate Tres Leches Cake

    Serving Size: 1 (2889 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 8957.3
    Calories from Fat 4686
    Total Fat 520.6 g
    Saturated Fat 313.2 g
    Cholesterol 1970.0 mg
    Sodium 2881.7 mg
    Total Carbohydrate 1070.8 g
    Dietary Fiber 102.3 g
    Sugars 652.4 g
    Protein 204.5 g

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