Tres Leches is a popular cake here in New Mexico. It translates to 'three milks' and is a moist cake that incorporates 3 different types of milk. I recently ran across this chocolate version on Pinterest and when I made it the angels sang.
My boys are such good sports and excellent guinea pigs. I always tell them they need to be completely honest about the food I serve up. If they don't care for it, yet tell me they love it, they will get it again. So I am counting on them to keep me dishing up food they love.
I love to bake, but rarely do so these days as DH and I are trying to make healthier choices in our...ummm...wiser years. 😄 DH grew up with dessert. My MIL ALWAYS had dessert...every day, she still does, and for 30 years, I did too. And now when I cook for the crew, it all tastes especially extravagant. Cooking for them allows me to indulge my love for baking.
Most folks make the original Tres Leches cake the night before in order for everything to soak in completely. I made this at 4 a.m and served it at 1 p.m. and it was perfect. I think it would tend to get pretty soggy after a day or two, but I wouldn't know. There was just a sliver leftover and I had that for breakfast! 😋
Chocolate Tres Leches Cake
Cake:
1 3/4 C flour
1 3/4 C sugar
3/4 C unsweetened cocoa
1 tsp baking powder
2 tsp baking soda
1 tsp salt
1 C buttermilk
1/2 C canola oil (I used vegetable oil because that's what I had)
2 large eggs - at room temperature
1 tsp vanilla
1 C freshly brewed, strong, hot coffee
Milk Glaze
1 14 oz can sweetened condensed milk
3/4 C 1/2 n 1/2
3/4 C evaporated milk
3 Tbsp unsweetened cocoa
Whipped Cream Topping
1 C powdered sugar
1/2 C unsweetened cocoa
3 C very cold heavy cream (whipping cream)
*Preheat oven to 350*. Spray 9" x 13" pan with baking spray. In a bowl put flour, sugar, cocoa, baking powder, baking soda, and salt - mix well. In a 2nd bowl (you can use a stand mixer for this, but I don't have one and I just used a handheld mixer), mix the buttermilk, oil, eggs, vanilla well. Slowly add in the dry mix with mixer on low. Remember: slow and low or you will find yourself in a cocoa infused cloud(ask me how I know). Once that is well mixed, add the coffee - continue mixing until well combined. The batter will be very thin. Pour batter into baking pan and bake for about 35 minutes or until center of cake springs back when you touch it. While the cake is still warm, poke holes all over with a fork.
Make the glaze:
Whisk sweetened condensed milk, half-n-half, evaporated milk, and 3 Tbsp cocoa together in a bowl. It may take a little while to incorporate the cocoa. Slowly pour the glaze evenly over the warm cake. Allow cake to cool completely. I just stuck it in the fridge.
Make the Whipped Cream Topping:
Stick a bowl in the freezer for about 10 minutes. You want the bowl to be cold to facilitate the whipping properties of your heavy cream. LOL. Sift the powdered sugar and cocoa together in a small bowl. Beat the cold heavy cream in the cold bowl for 1 minute. Add 1/2 of the sugar/cocoa mixture. Beat until it is completely mixed in, then add the remaining sugar/cocoa mixture. Continue to beat until soft-stiff peaks form. Spread on cooled cake. I used a microplane to grate a few chocolate chips across the top. Refrigerate until ready to serve...if you sneak a bite before that, I promise not to tell.
.
