Remember how I love Tres Leches Cake? I consider it the best cake in the world…but…I also love chocolate. Just about anything chocolate! So I said to myself, “Self, why not combine the two?” And of course, myself answered “Why not?!” It was a great combination for a dessert! So, here’s my take on a Chocolate Tres Leches…
Chocolate Tres Leches Cake
1 1/3 cups flour
1/2 cup baking cocoa
2 teaspoon baking powder
1 teaspoon salt
3/4 cup sugar
1/4 cup brown sugar
2 teaspoons vanilla
1/2 cup light cream
1 1/4 cup heavy cream
1 12 oz can evaporated milk
1 14 oz can sweetened condensed milk
1 cup chocolate chunks, melted
Heat the oven to 350 degrees. In a mixing bowl, sift the flour, cocoa, baking powder and salt.
In a larger mixing bowl, combine the eggs, sugar and 1 teaspoon vanilla. Using an electric mixer, beat on medium high for 5 minutes until fluffy and light yellow in color.
Slowly mix in the light cream and cocoa-flour mixture, scraping the bowl well, until all is incorporated. Pour into a greased 13″x 9″ baking dish.
Bake in the oven for 20 minutes. Remove from oven and allow to cool for 20 minutes. Using a skewer, poke holes in the cake. While cake is in the oven prepare the milks. In a medium mixing bowl, combine the heavy cream, evaporated milk, sweetened condensed milk, the remaining teaspoon vanilla extract and the melted chocolate. Whisk the milks until well mixed. Cover with plastic wrap and place bowl in the refrigerator until cake has cooled and holes have been poked with the skewer. Pour over the cooled cake. Place cake back in the refrigerator until ready to serve (at least three hours).
Slice and serve with a dollop of whipped cream.