Title: Mexican Chocolate Tres Leches Cake: Indulgent Layers of Decadence
Cuisine: Mexican
Cooking Style: Baking
Category: Dessert
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 4 large eggs, separated
– 1 cup granulated sugar, divided
– 1/2 cup whole milk
– 1 teaspoon vanilla extract
– 1 can (14 ounces) sweetened condensed milk
– 1 can (12 ounces) evaporated milk
– 1 cup heavy cream
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Whipped cream and chocolate shavings, for garnish
Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9×13-inch baking dish and set aside.
2. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the egg yolks with 3/4 cup of sugar until pale and creamy. Stir in the milk and vanilla extract.
4. Gradually fold in the dry ingredients until just combined, being careful not to overmix.
5. In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add in the remaining 1/4 cup of sugar and continue to beat until stiff peaks form.
6. Gently fold the egg whites into the cake batter until well combined.
7. Pour the batter into the prepared baking dish, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, prepare the tres leches mixture. In a medium saucepan, combine the sweetened condensed milk, evaporated milk, heavy cream, cinnamon, and nutmeg. Heat over low heat until warm, stirring occasionally.
9. Once the cake is done baking, let it cool slightly before poking holes all over the surface with a fork.
10. Slowly pour the tres leches mixture over the cake, allowing it to soak in. Cover and refrigerate for at least 4 hours or overnight to allow the cake to absorb the liquid.
11. Before serving, garnish the cake with whipped cream and chocolate shavings. Slice and enjoy the indulgent layers of decadence!
Cooking Tips:
– Be careful not to overmix the batter when folding in the dry ingredients and egg whites to ensure a light and fluffy cake.
– Allow the cake to cool slightly before pouring the tres leches mixture over it to prevent the cake from becoming soggy.
– Refrigerate the cake for at least 4 hours to allow it to fully absorb the tres leches mixture for a moist and flavorful dessert.
Allergen Information:
– Contains dairy (milk, heavy cream, sweetened condensed milk, evaporated milk) and eggs.
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Chill Time: 4 hours
Servings: 12 slices
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs, separated
- 1 cup granulated sugar, divided
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Whipped cream and chocolate shavings, for garnish
Method
1. Preheat the oven to 350°F (180°C). Grease a 9x13-inch baking dish and set aside.
2. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the egg yolks with 3/4 cup of sugar until pale and creamy. Stir in the milk and vanilla extract.
4. Gradually fold in the dry ingredients until just combined, being careful not to overmix.
5. In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add in the remaining 1/4 cup of sugar and continue to beat until stiff peaks form.
6. Gently fold the egg whites into the cake batter until well combined.
7. Pour the batter into the prepared baking dish, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, prepare the tres leches mixture. In a medium saucepan, combine the sweetened condensed milk, evaporated milk, heavy cream, cinnamon, and nutmeg. Heat over low heat until warm, stirring occasionally.
9. Once the cake is done baking, let it cool slightly before poking holes all over the surface with a fork.
10. Slowly pour the tres leches mixture over the cake, allowing it to soak in. Cover and refrigerate for at least 4 hours or overnight to allow the cake to absorb the liquid.
11. Before serving, garnish the cake with whipped cream and chocolate shavings. Slice and enjoy the indulgent layers of decadence!
Cooking
Tips
- Be careful not to overmix the batter when folding in the dry ingredients and egg whites to ensure a light and fluffy cake.
- Allow the cake to cool slightly before pouring the tres leches mixture over it to prevent the cake from becoming soggy.
- Refrigerate the cake for at least 4 hours to allow it to fully absorb the tres leches mixture for a moist and flavorful dessert.
Allergen Information:
- Contains dairy (milk, heavy cream, sweetened condensed milk, evaporated milk) and eggs.
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Chill Time: 4 hours
Servings: 12 slices
Allergen Information
Gluten, Dairy, Eggs
⚠️ Important Safety Notice: Cook and bake at your own risk. Some elements of this recipe have been enhanced using AI and may not have been tested in a real kitchen. Always supervise children during cooking activities. Ensure all food is properly cooked to safe internal temperatures. Check for allergens and dietary restrictions. We hold no liability for any adverse effects resulting from the preparation or consumption of this recipe.