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Mexican Chocolate Tres Leches Cake
Created by: Howcan Team
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Whipped cream and chocolate shavings for garnish
Instructions
- Preheat the oven to 350°F. Grease and flour a 9x13 inch baking dish.
- In a medium bowl, sift together 1 cup of flour, 1/2 cup of cocoa powder, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
- In a large mixing bowl, beat 4 eggs with 1 cup of sugar until light and fluffy. Gradually add 1/2 cup of vegetable oil and 1 teaspoon of vanilla extract, mixing well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the tres leches mixture. In a large bowl, whisk together 1 can of evaporated milk, 1 can of sweetened condensed milk, 1 cup of whole milk, 1 cup of heavy cream, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground nutmeg.
- Once the cake is done, remove it from the oven and let it cool for 10 minutes. Using a fork, poke holes all over the cake.
- Slowly pour the tres leches mixture over the cake, allowing it to soak in. Cover the cake and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cake to absorb the milk mixture.
- Before serving, garnish the cake with whipped cream and chocolate shavings. Enjoy!
The Mexican Chocolate Tres Leches Cake is a decadent dessert that combines the rich flavors of chocolate with the creamy goodness of tres leches. This indulgent treat has its roots in Mexico, where it is a popular dessert for special occasions and celebrations. The cake is soaked in a mixture of three milks – evaporated milk, sweetened condensed milk, and heavy cream – which gives it a moist and luscious texture. The addition of Mexican chocolate adds a unique twist, infusing the cake with a hint of cinnamon and spice. Renowned chefs like Pati Jinich and Marcela Valladolid have put their own spin on this classic recipe, adding their personal touch to the traditional dessert. In Mexico, you can find this delightful treat in local bakeries and restaurants, especially in regions like Oaxaca and Puebla, where it is a beloved part of the culinary heritage. For the best version of this dish, look for a cake that strikes the perfect balance between the rich chocolate flavor and the creamy, soaked texture. It's important to get the soaking process just right, allowing the cake to absorb the milks without becoming soggy. Some alternative methods for making this dish include using different types of chocolate, such as dark or milk chocolate, to create unique flavor profiles. Whether you're enjoying it in a bustling Mexican city or making it at home, the Mexican Chocolate Tres Leches Cake is a true delight for the senses.
60 min
12
380 calories
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