Here’s a unique and decadent twist on the classic Tres Leches Cake: Chocolate Blueberry Tres Leches Cake. This recipe combines rich chocolate, juicy blueberries, and the creamy, milky goodness of traditional Tres Leches. It’s a showstopper dessert!
Ingredients:
For the Chocolate Cake:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
For the Tres Leches Mixture:
- 1 cup whole milk
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 1/2 cup heavy cream
For the Blueberry Topping:
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
For the Whipped Cream Frosting:
- 1 1/2 cups heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Step 1: Make the Chocolate Cake
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat the egg yolks with 3/4 cup sugar until pale and thick. Add the milk and vanilla extract, and mix well.
- In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form.
- Gently fold the egg whites into the yolk mixture, then fold in the dry ingredients until just combined.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
Step 2: Prepare the Tres Leches Mixture
- In a large bowl, whisk together the whole milk, sweetened condensed milk, evaporated milk, and heavy cream.
- Once the cake has cooled, use a fork or skewer to poke holes all over the surface. Slowly pour the Tres Leches mixture over the cake, allowing it to soak in. Refrigerate for at least 2 hours (or overnight) to let the cake absorb the liquid.
Step 3: Make the Blueberry Topping
- In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries burst and release their juices (about 5-7 minutes).
- If you prefer a thicker sauce, add the cornstarch slurry and cook for an additional 1-2 minutes until slightly thickened. Let the blueberry topping cool completely.
Step 4: Make the Whipped Cream Frosting
- In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Step 5: Assemble the Cake
- Spread the whipped cream frosting evenly over the chilled cake.
- Spoon the cooled blueberry topping over the whipped cream, spreading it gently to create a beautiful swirl.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Serving:
- Slice the cake into squares and serve chilled. Garnish with extra fresh blueberries or a dusting of cocoa powder if desired.
This Chocolate Blueberry Tres Leches Cake is a dreamy combination of flavors and textures—perfect for special occasions or whenever you’re craving something indulgent! Enjoy!
