Raspberry Choc. Chip Tres Leches Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and line the bottom with parchment paper for easy release.

Dry ingredients

In a medium bowl whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.

Whisk eggs and sugar

In a large heatproof bowl combine the 5 large eggs and 1 cup granulated sugar. Place the bowl over (not in) a pot of simmering water — a double-boiler setup — and whisk constantly for about 3–4 minutes until the mixture is warm to the touch and slightly thickened (the sugar will dissolve and eggs will lighten). Remove from heat.

Beat to ribbon stage

Using an electric mixer, beat the warm egg-sugar mixture on high for 5–7 minutes until it triples in volume and falls in a ribbon when the whisk is lifted. Beat in 1 tsp vanilla extract.

Incorporate dry ingredients and milk

Gently fold one-third of the flour mixture into the whipped eggs with a rubber spatula until mostly incorporated. Add half of the 1/4 cup whole milk and fold gently. Continue folding in the remaining flour in two additions, then the remaining milk, taking care not to deflate the batter.

Add butter and chocolate chips

Fold in the cooled melted butter until just combined. Fold in 1/2 cup semi-sweet chocolate chips, distributing them evenly.

Bake

Pour the batter into the prepared 9x13 pan, smoothing the top with a spatula. Bake for 20–25 minutes, or until the top is set and a toothpick inserted in the center comes out with a few moist crumbs (avoid overbaking).

Cool and poke

Allow the cake to cool in the pan for 10 minutes. Using the handle of a wooden spoon or a skewer, poke holes evenly across the top (about 20–30 holes) to allow the tres leches mixture to soak in.

While the cake bakes, whisk together 1 cup whole milk, 1 cup sweetened condensed milk, 3/4 cup evaporated milk, 1/2 cup heavy cream, and 1/2 tsp vanilla extract until smooth. Taste and adjust sweetness if desired.

When the cake is still slightly warm, slowly and evenly pour the milk mixture over the top, allowing it to sink into the poked holes. Pour in two stages, waiting 5 minutes between pours, to ensure it soaks in rather than pooling on top. Refrigerate the soaked cake for at least 3 hours, preferably overnight, to fully absorb the milks.

Make raspberry sauce

In a small saucepan combine 1 cup raspberries, 2 tbsp granulated sugar, and 1 tsp lemon juice. Cook over medium heat for 4–6 minutes, stirring, until raspberries break down and mixture simmers. Mix 1 tsp cornstarch with 1 tsp cold water to make a slurry, then stir it into the raspberry mixture and cook 1 more minute until thickened. Remove from heat and strain through a fine-mesh sieve if you want a smooth sauce, pressing solids to extract flavor. Cool to room temperature.

Create raspberry layer

After the cake has absorbed the tres leches and is chilled, spoon the cooled raspberry sauce evenly across the top, leaving some pockets of whipped topping space. For texture, reserve a few whole raspberries to scatter on top later.

Just before serving, chill the mixing bowl and beaters in the freezer for 5 minutes. Pour 1.5 cups heavy whipping cream into the chilled bowl with 3 tbsp powdered sugar and 1/2 tsp vanilla extract. Whip on medium-high speed until soft to medium peaks form (stiff peaks if you prefer a firmer top).

Spread the whipped cream gently over the raspberry-covered cake, creating an even layer. Use a spatula to make decorative swirls if desired.

Decorate the top with 1/2 cup fresh raspberries, 2 tbsp mini chocolate chips, and 1 tbsp grated dark chocolate if using. Chill the assembled cake for at least 30 minutes before slicing to help the layers set.

To serve, use a knife dipped in hot water and wiped dry to make clean slices. Serve chilled. Store leftovers tightly covered in the refrigerator for up to 4 days.