Choco-Caramel Tres Leches Cake
Introduction to Choco-Caramel Tres Leches Cake
The Choco-Caramel Tres Leches Cake is a rich and indulgent twist on the traditional Mexican tres leches cake. Originating from Latin America, the classic tres leches ("three milks") cake is a sponge cake soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream. This variation incorporates the loved combination of chocolate and caramel, making it a luxurious dessert suitable for special occasions.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 5 large eggs
- 1 cup granulated sugar, divided
- 2 teaspoons vanilla extract
- 1/3 cup whole milk
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- 1 cup heavy cream, divided
- 1/2 cup caramel sauce, divided
- 100g dark chocolate, chopped
- Fresh whipped cream for topping
- Chocolate shavings and caramel sauce for garnish
Preparation
Step 1: Preparing the Cake Batter
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, use a hand mixer to beat the eggs and 3/4 cup sugar until light and fluffy.
- Add in the vanilla extract and milk, mixing until combined.
- Gradually fold in the dry ingredients until you have a smooth batter.
Step 2: Baking the Cake
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Set a timer to ensure perfect cooking.
- Let the cake cool slightly, then pierce the surface all over with a fork.
Step 3: Preparing the Milk Mixture
- In a large bowl, combine evaporated milk, condensed milk, and 1/2 cup heavy cream.
- Pour half of the caramel sauce into the mix and stir until well combined.
Step 4: Assembling the Cake
- Carefully pour the milk mixture over the cake, ensuring it is evenly soaked.
- Melt the dark chocolate and stir it with the remaining heavy cream to make a rich ganache.
- Spread the chocolate ganache over the soaked cake.
- Drizzle the remaining caramel sauce over the chocolate ganache.
Serving Suggestion
To serve the Choco-Caramel Tres Leches Cake, top it with a generous dollop of fresh whipped cream. Garnish with chocolate shavings and an extra drizzle of caramel sauce. Enjoy this decadent dessert chilled for the best experience.