Hit the sweet spot with this decadent chocolate tres leches cake. It’s an easy twist of the classic Latin American dessert, tres leches cake.The words “tres leches” literally mean three milk. It refers to the three milk products used to soak the cake: evaporated milk, sweetened condensed milk, and whole milk or heavy whipping cream.
I think it is a great idea, drenching the cake in this milk bath. Because it creates not only a perfectly moist and soft sponge cake but also a flavorful one.
Chocolate cake
- 120 g (½ cup) milk hot
- 4 g (2 tsp) instant coffee
- 18 g (3 tbsp) cocoa powder
- 4 egg yolks
- 56 g (¼ cup) vegetable oil
- 100 g (¾ cup) cake flour
- 5 g (1 tsp) baking powder
- 4 egg white
- 100 g (½ cup) granulated sugar
Milk bath
- 12 g (2 tbsp) cocoa powder
- 120 g (½ cup) milk hot
- 120 g (½ cup) evaporated milk
- 80 g (¼ cup) sweetened condensed milk
Chocolate mousse topping
- 100 g (3.5 oz) dark chocolate chopped small
- 60 g (¼ cup) whipping cream
- 240 g (1 cup) cold whipping cream
- 25 g (2 tbsp) granulated sugar
Instructions : Chocolate cake
- Dilute instant coffee and cocoa powder with hot milk. Set aside to cool.
- Whisk egg yolks and oil until combined. Add the chocolate-coffee mixture and mix well. Add sifted cake flour and baking powder. Mix again until the batter is smooth.
- Beat egg white until frothy with an electric mixer running at high speed. Then gradually add sugar as you mix. Continue beating until it reaches a stiff peak stage.
- Mix in 1/3 of beaten egg white into the cake batter using a spatula or a hand whisk. Then add another 1/3 of egg white. From here on, we want to gently combine the mixture. Be careful not to deflate the batter. Add the remaining egg white. Mix again just until no white streaks are seen.
- Pour batter into an 8-inches (20 cm) square pan that has been lined with parchment paper. Tap the pan twice onto the counter to remove air bubbles.
- Bake in a preheated oven at 320°F (160°C) for 35 minutes or until a toothpick inserted into the cake center comes out clean. Let cool completely on a wire rack.
Milk bath
- Dilute cocoa powder with hot milk. Then combine well with the other 2 types of milk.
- Poke lots of holes into the cake using a toothpick or fork. Pour the milk bath into the cake. Cover it and refrigerate for at least 1 hour or until the cake completely absorbs the liquid.
Chocolate mousse topping
- Put chocolate and 60 grams of cream in a heat-proof bowl. Place the bowl over a bain-marie (a pot of simmering water) to melt the chocolate. Remove from heat and set aside to cool.
- Beat the cold whipping cream and sugar until soft peak. Add the melted chocolate and mix well.
Assembly
- Spread the chocolate cream evenly onto the cake. Refrigerate for 1 hour or until completely set.
- Once set, remove the cake from its pan. Trim 4 of the cake edges with a serrated knife. Then slice the cake evenly into 9 portions. Then serve it when still cold!
