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

1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
2. In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
3. In a large bowl, use a hand mixer to beat the eggs and 3/4 cup sugar until light and fluffy.
4. Add in the vanilla extract and milk, mixing until combined.
5. Gradually fold in the dry ingredients until you have a smooth batter.

Step 2: Baking the Cake

1. Pour the batter into the prepared baking dish and spread it evenly.
2. 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.
3. Let the cake cool slightly, then pierce the surface all over with a fork.

Step 3: Preparing the Milk Mixture

1. In a large bowl, combine evaporated milk, condensed milk, and 1/2 cup heavy cream.
2. Pour half of the caramel sauce into the mix and stir until well combined.

Step 4: Assembling the Cake

1. Carefully pour the milk mixture over the cake, ensuring it is evenly soaked.
2. Melt the dark chocolate and stir it with the remaining heavy cream to make a rich ganache.
3. Spread the chocolate ganache over the soaked cake.
4. 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.