Pastel De Chocolate Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

Combine Wet Ingredients

In another bowl, beat the granulated sugar and eggs together until light and fluffy. Add the milk, vegetable oil, and vanilla extract, mixing well.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the boiling water until smooth.

Bake the Cakes

Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Cool the Cakes

Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Combine Milks

In a bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk until well combined.

Whip the Cream

In a large mixing bowl, beat the heavy cream with an electric mixer on medium speed until it begins to thicken.

Add Sugar and Vanilla

Add the powdered sugar and vanilla extract. Continue beating until soft peaks form.

Make the Sauce

In a saucepan, combine the pomegranate juice and sugar over medium heat. Stir until the sugar is dissolved.

Thicken the Sauce

In a small bowl, mix the cornstarch with water to create a slurry. Add this to the saucepan and cook until the sauce thickens, about 2-3 minutes.

Soak the Cake

Once the cake layers are cooled, poke holes in the top of each layer with a fork and pour the tres leches sauce evenly over both layers. Allow to soak for at least 30 minutes.

Serve

Place one layer of cake on a serving plate. Top with whipped cream and then place the second layer of cake on top. Finish with more whipped cream, drizzle with pomegranate sauce, and garnish with fresh mint leaves.