Chocolate Tres Leches Cake

Recipe by PaulaG
READY IN: 6hrs 45mins
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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