Chocolate Tres Leches Recipe
Layered chocolate sponge cake soaked in tres leches milk, topped with whipped cream and fresh berries.
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Ingredients
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For the Chocolate Sponge Cake
For the Tres Leches Mixture
For the Topping
Method
For the Chocolate Sponge Cake
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan.
- 2
Mix Dry Ingredients
In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- 3
Cream Sugar and Eggs
In another bowl, beat the granulated sugar and eggs with an electric mixer until light and fluffy, about 3-4 minutes.
- 4
Combine Wet Ingredients
Add the vanilla extract and buttermilk to the egg mixture and mix until combined.
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Then stir in the boiling water until the batter is smooth.
- 6
Bake the Cake
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Cool the Cake
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the Tres Leches Mixture
- 8
Prepare the Milk Mixture
In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk until well combined.
- 9
Soak the Cake
Once the cake has cooled completely, poke holes all over the surface with a fork. Gradually pour the tres leches mixture over the cake, allowing it to soak in.
For the Topping
- 10
Whip the Cream
In a large mixing bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
- 11
Top the Cake
Spread the whipped cream over the soaked cake and top with fresh berries. Serve chilled.
