Chocolate Tres Leches Cake | 3 Milk Cake Recipe


Chocolate Tres Leches Cake | 3 Milk Cake – I made a regular version last year, the response was pretty good. I got quite a number of request for the chocolate version the last few months. Here you go, guys!. One of the easiest cake to make. It’s super soft and moist as all the milks sips into the cake, made it extra flavorful. This cake is good for parties or any occasions, and you can make it ahead of time. Hope you will give this a try. Enjoy!

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Ingredients:

• Chocolate Sponge Cake
I’m using 7x7x3-inch pan
60ml [¼ cup] milk, hot
2 tsp coffee powder
4 egg yolks
20g [1½ tbsp] fine sugar
48g [3½ tbsp] oil
¼ tsp salt
1 tsp vanilla extract
80g [½ cup + 3 tbsp] cake flour
20g [3 tbsp] cocoa powder
1 tsp baking powder

4 egg whites
½ tsp cream of tartar
50g [¼ cup] fine sugar

• 3 Milk Bath
80g [⅓ cup] sweetened condensed milk
8g [1 tbsp] cocoa powder
80g [⅓ cup] evaporated milk
80g [⅓ cup] whole milk

• Chocolate Frosting
240g [1 cup] whipping cream
8g [1 tbsp] powdered sugar
8g [1 tbsp] cocoa powder

Garnish:
20g [¼ cup] semi-sweet chocolate, grated


Instructions:

• Chocolate Sponge Cake
1. Preheat oven 160°C/320°F.
2. Separate the eggs.
3. In the yolk bowl, add sugar. Mix vigorously until well combined.
4. Add in the oil, salt, vanilla and the coffee milk mixture. Mix vigorously until well combined.
5. Sift in the flour, cocoa powder and baking powder. Whisk in a circular motion until combined, do not over mix. Set aside.
6. In the bowl of egg whites, add cream of tartar. With an electric mixer, mix on low speed until foamy. Add sugar in 3 batches. Continue mixing on high speed until stiff peaks formed.
7. Add the egg whites into the yolk batter in 3 batches. Fold in a circular motion until the white disappear, do not over mix. Switch to a spatula and continue folding until combined, do not over mix.
8. Transfer batter into a 7x7x3-inch pan, greased and lined with parchment paper. Use you spatula to stir and wiggle the batter to release air trapped bubbles. Tap the pan on table to further release the air bubbles.
9. Bake in preheated oven at 160°C/320°F for 30 minutes or until an inserted skewer comes out clean.
10. Remove the cake from the pans, cool completely.
11. Once the cake is cooled, transfer the cake onto a non-stick parchment paper. Place the cake onto a larger pan, aluminium and any glassware is fine, as long as you can fit the cake in it.
12. Prick some holes in the cake. Set aside.

• 3 Milk Bath
1. In a glass, add condensed milk.
2. Sift in the cocoa powder. Mix until well combined.
3. Gradually add in the evaporated and whole milk. Mix until well combined.
4. Pour the milks over the cake slowly, as the liquid may takes a few seconds to sip in.
5. Cover the cake with cling film, and refrigerate it at least 1 hour or overnight.

• Chocolate Frosting
1. In a large chilled bowl, add the whipping cream. Mix on low speed until slightly thickened.
2. Add in the powdered sugar and cocoa powder. Continue mixing on medium speed until stiff peaks formed.
3. Spread the frosting evenly on the surface of the cake.
4. Refrigerate for 30 minutes before slicing.

• Garnish (optional)
1. Grate some chocolate.
2. Trim the sides of the cake. Slice the cake into 9 pieces.
3. Spread the grated chocolate on the surface of the cake.
4. Cake is ready to serve.

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