(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
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