(for the cake)

225 g all-purpose flour 

45 g unsweetened Dutch-processed cocoa powder 

1 t baking powder 

1 t baking soda 

1/2 t fine sea salt 

300 g granulated sugar 

2 eggs, at room temperature 

240 mL whole milk 

120 mL grapeseed oil or any mild-flavored oil 

1/2 t pure vanilla extract 

240 mL boiling water

(for the tres leches)

355 mL evaporated milk 

395 mL sweetened condensed milk (3 T reserved for the whipped cream) 

240 mL heavy cream 

Scraped seeds of 1 vanilla bean or 1 t vanilla extract (optional) 

(for the condensed milk whipped cream)

240 mL heavy cream, chilled 

1/2 t vanilla extract 

1 t cinnamon (optional) 

Chocolate shavings (optional) 

[how to make]

(for the cake)

*Heat the oven to 350 degrees. 

*Grease the bottom only of a 9" x 13" cake pan (preferably metal), leaving a 1/4" border that remains ungreased. (Do not butter the sides of the pan.)

*Place a large sifter or a sieve in a large bowl. 

*Add the flour, cocoa, baking powder, baking soda and salt and sift. Add the sugar and whisk to combine.

*In another large bowl, whisk the eggs, milk, oil and vanilla until combined. 

*Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth. 

*Carefully pour in the boiling water and stir until combined.

*Pour the batter into the prepared pan. 

*Bake in the center of the oven until a wooden skewer inserted in the center comes out clean and the cake bounces back when lightly pressed, about 25 to 30 minutes.

(for the tres leches)

*In a large bowl, combine the evaporated milk, condensed milk (setting 3 T aside for the whipped cream), heavy cream and vanilla bean seeds or extract (if using) and whisk to combine. 

*Cover with plastic wrap and refrigerate if not using immediately.

(for the cake)

*Remove the cake from the oven and let stand for 10 minutes. Run a butter knife around the cake’s edges. Cool completely.

*While the cake is still in the pan, use a skewer or a fork to poke small holes through the cake to the bottom, about an inch apart. 

*Slowly spoon the tres leches over the top of the cake, giving it time to soak in. Once the liquid is absorbed, repeat until all the tres leches is used. 

*Cover the cake with plastic wrap and refrigerate for at least 5 to 6 hours, preferably overnight.

(for the assembly)

*When ready to serve add the reserved condensed milk along with the cream, vanilla and cinnamon (if using) to the bowl of an electric mixer. 

*Beat on medium high until the cream has doubled in volume, forms soft peaks and is light and fluffy. 

*Spread the cake with the cream and sprinkle the chocolate shavings on top. Serve from the pan.

-makes 12-

Note: I adapted the recipe from "The New York Times". I cut out the cake with biscuit mold and served in individual portion.

Labels: cake recipe, Chocolate Tres Leches Cake recipe, Tres Leches cake recipe