Chocolate Tres Leches Cake
A rich, moist chocolate sponge cake soaked in a decadent three-milk cocoa mixture and topped with whipped cream.
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Ingredients
- 1 1/2 cups All-purpose flour
- 1/2 cups Unsweetened cocoa powder
- 1 cup Granulated sugar
- 5 pieces Large eggs, separated
- 1 teaspoon Baking powder
- 1/4 cups Whole milk
- 12 ounces Evaporated milk
- 14 ounces Sweetened condensed milk
- 1 1/2 cups Heavy cream
- 2 teaspoons Vanilla extract
- 1/4 teaspoon Salt
Instructions
- 1
Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- 2
Whisk flour, cocoa powder, baking powder, and salt in a medium bowl.
- 3
Beat egg yolks with 3/4 cup sugar until pale yellow, then stir in 1/4 cup milk and vanilla.
- 4
In a separate bowl, beat egg whites until stiff peaks form, gradually adding the remaining 1/4 cup sugar.
- 5
Fold the dry ingredients into the yolk mixture, then gently fold in the egg whites until just combined.
- 6
Pour batter into the pan and bake for 25-30 minutes; let the cake cool completely.
- 7
Whisk together the evaporated milk, condensed milk, and 1/4 cup heavy cream, then pierce the cooled cake all over with a fork and pour the milk mixture over it.
- 8
Refrigerate for at least 4 hours, then top with remaining heavy cream whipped into stiff peaks before serving.
Nutrition per Serving
420
Calories
9g
Protein
52g
Carbs
21g
Fat
2g
Fiber
38g
Sugar
180mg
Sodium
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