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Easy Chocolate Tres Leches Cake Recipe

Chocolate Tres Leches Cake
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This easy chocolate tres leches cake recipe is a chocolate lover’s dream! It’s light, airy, and incredibly moist, perfect for any occasion.

Ingredients

Scale

¾ cup (90 g) all-purpose flour

¼ cup (30 g) cornstarch

¼ cup unsweetened cocoa powder

1 tsp instant coffee powder

1½ tsps baking powder

¼ tsp salt

5 large eggs, room temperature, separated

1 cup (200 g) white granulated sugar, separated

1½ tbsps warm water

2 tsps vanilla extract

2 tbsps (30 g) vegetable oil

1¾ cups (425 g) evaporated milk

1 cup (305 g) sweetened condensed milk

¾ cup (180 g) heavy cream

2 tbsp (14 g) unsweetened cocoa powder

1 cup (225 g) mascarpone, cold

½ cup (55 g) powdered sugar

3 tbsp (20 g) unsweetened cocoa powder

1 tsp vanilla extract

1½ cups (335 g) heavy cream, cold

Semi-sweet chocolate, finely grated

Instructions

  1. Preheat oven to 180°C (350°F) and grease only the bottom of a 9×13-inch cake pan.
  2. Sift together flour, cornstarch, cocoa powder, coffee powder, baking powder, and salt.
  3. Whip egg whites until foamy, then gradually add ½ cup sugar and continue mixing until stiff peaks form. Set aside.
  4. In a large bowl, combine remaining sugar with warm water, then add egg yolks and vanilla. Whip until pale and thickened.
  5. Slowly stream in vegetable oil while mixing.
  6. Fold in half of the whipped egg whites, then gently fold in the sifted dry ingredients.
  7. Fold in remaining egg whites until just combined.
  8. Pour batter into prepared pan and spread evenly. Tap to release air bubbles.
  9. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
  10. Immediately drop the cake tin from a height of about 10cm onto your counter. Invert onto a wire rack and cool for 30 minutes.
  11. Combine evaporated milk, condensed milk, heavy cream, and cocoa powder in a jug. Whisk until combined.
  12. Poke holes all over the cooled sponge with a fork.
  13. Pour milk mixture evenly over the cake.
  14. Cover with plastic wrap and refrigerate for at least 2 hours.
  15. Combine mascarpone, powdered sugar, cocoa, and vanilla in a bowl. Mix until combined.
  16. Add heavy cream and whip until stiff peaks form.
  17. Spread whipped cream evenly over the cake. Garnish with grated chocolate, if desired.

Notes

  • For best results, use gram measurements.
  • This cake is best stored in the fridge for up to 4 days.
  • It’s not freezer-friendly.
  • Don’t be afraid to experiment with different toppings! A sprinkle of cinnamon or a few fresh berries would be delicious.

Nutrition

Find it online: https://easyrecipeslist.com/easy-chocolate-tres-leches-cake-recipe/