Recipe by PaulaG
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.
Top Review by kristen k.
Compared to the other reviewers, I feel like either I must've done something wrong, or my taste is way different. To me the cake turned out soggy and mostly tasteless. I will admit that I was curious if the chocolate in the sauce would really make a difference so I made the cake in two separate pans and poured half the sauce without any chocolate on one, then poured the sauce with the chocolate in it on the other. The chocolate is definitely needed in the sauce. But the cake was a combination of to dry on the top and to soggy on the bottom where the sauce soaked. It was still edible and not bad when paired with ice cream, but not at all what I thought and hoped it would be.
- 6 eggs, separated
- 2 cups light brown sugar, packed
- 2 cups all-purpose flour
- 1⁄2 cup cocoa powder
- 3 teaspoons baking powder
- 2⁄3 cup milk
- 2 teaspoons vanilla
- 1 (12 ounce) can evaporated milk
- 1 (14 ounce) can sweetened condensed milk
- 5 ounces unsweetened chocolate, melted
- 1⁄3 cup heavy whipping cream
- 1 1⁄2 cups heavy whipping cream
- 12 ounces semisweet chocolate, coarsely chopped
- 2 teaspoons vanilla
Directions See How It's Made
- 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.