Zutaten für Chocolate Tres Leches Cake
- Eggs
- Light Brown Sugar
- All Purpose Flour
- Cocoa Powder
- 2 teaspoons baking powder
- ½ cup evaporated milk
- 2 teaspoons vanilla extract
- Evaporated Milk
- Sweetened Condensed Milk
- Unsweetened Chocolate
- Heavy Whipping Cream
- Semisweet Chocolate
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Tres Leches Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Chocolate Tres Leches Cake
- Preheat oven to 350°F (175°C).
- Prepare two 9-inch round cake pans by greasing and dusting them with 2 tablespoons of powdered cocoa, tapping out the excess.
- In a large bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, and 2 teaspoons baking powder.
- In a medium bowl, whisk together 1 cup whole milk, ½ cup evaporated milk, ½ cup heavy cream, and 2 teaspoons vanilla extract.
- In a clean bowl, beat 6 large egg whites with an electric mixer on high speed until stiff peaks form.
- Gradually add 1 ½ cups granulated sugar to the egg whites, beating on medium speed until dissolved.
- Beat in 6 large egg yolks, one at a time, and mix for 3 minutes.
- Reduce mixer speed to low and gradually add the dry ingredients and milk mixture alternately to the egg yolk mixture, beginning and ending with the dry ingredients, until just combined.
- Divide batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- While cakes are still warm, poke holes all over the tops using a wooden skewer.
- In a medium bowl, whisk together 1 cup whole milk, ½ cup evaporated milk, and ½ cup heavy cream. Pour evenly over both cake layers.
- Refrigerate cakes for at least 4 hours, or preferably overnight.
- For the chocolate ganache: In a heatproof bowl set over a pan of simmering water (double boiler), combine 1 cup heavy cream and 8 ounces semi-sweet chocolate, chopped. Stir until smooth and melted.
- Remove from heat, stir in 1 teaspoon vanilla extract, and set aside to cool slightly.
- Once the cakes have reached room temperature, carefully place one layer on a serving plate or cake stand.
- Spread half of the ganache over the first layer.
- Top with the second cake layer and frost the entire cake with the remaining ganache.
- Refrigerate for at least 30 minutes to allow the ganache to set.
- Garnish with fresh strawberries or dust lightly with powdered sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
120 g
Sugar
2609g
Fat
1566g
Carbs
356g
