I have the Chocolate Tres Leches cake to end all chocolate cakes. A moist chocolate fudge cake is soaked with chocolate milk, topped with sweetened whipped cream and garnished with beautifully curled chocolate shavings for an indulgent dessert that’s every chocolate lover’s dream.
For the cake:
1 3/4 cups flour
2 teaspoons baking soda
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
2 large eggs
1 3/4 cups granulated sugar
1 teaspoon salt
1/2 cup canola oil
1 cup buttermilk
1 teaspoon vanilla
1 cup freshly brewed strong hot coffee
Whipped Cream Topping:
½ cup unsweetened cocoa powder
1 cup powdered sugar
3 cups very cold heavy cream
¾ cup evaporated milk
¾ cup half and half
14 ounces sweetened condensed milk
3 tablespoons unsweetened cocoa powder
Make the Cake:
Line the bottoms of the 9×13 baking pan with parchment paper. Set aside. Preheat the oven to 350 degrees.
In a bowl, add flour, sugar, cocoa, baking powder, baking soda and salt and mix well.
Using a stand mixer, mix together the buttermilk, oil, eggs, vanilla. Add the dry ingreďïệnts slowly while the mixer is on low. Put the coffee and make sure everything is combined.
Pour the batter into the prepared pan and bake until the center of the cake springs back when you touch it (about 30-35 minutes)
While the cake is still warm, poke lots of holes all over the cake with a small skewer or a fork.
Make the filling:
In a bowl, add sweetened condensed milk, half-and-half, evaporated milk, and 3 tablespoons cocoa powder and whisk together. Slowly pour the milk mixture evenly over the warm cake.
Allow the cake to cool completely.
Make the Whipped Cream Topping:
Mix the powdered sugar and cocoa powder together.
In the cold stand mixer bowl , beat the cold heavy cream using a whisk for 1 minute.
Add half of the sugar/cocoa powder mixture. Beat until it is fully mixed in, then add the remaining sugar mixture.
Continue to beat until soft peaks form and the mixture should be fluffy and light.
Spread the chocolate whipped cream on the cooled cake.
Drizzle with chocolate syrup or sprinkle with mini chocolate chips.
If not immediately served, store in an airtight container in the refrigerator.