Chocolate Tres Leches Cake | No Eggs | 3 Milk Chocolate Cake

Eggless Chocolate Tres Leches Cake | 3 Milk Cake – Last week was the egg version, as usual this week is the eggless version. What do you think? Many of you do not have evaporated milk, but you can also replace with any milk you desire. I used almond milk instead. 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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• Eggless Chocolate Sponge Cake
I’m using 6x6x3-inch pan

105ml [¼ cup + 3 tbsp] milk, warm
2 tsp instant coffee

230g [1¾ cup + 3 tbsp] cake flour
20g [3 tbsp] cocoa powder
1½ tsp baking powder
½ tsp baking soda

120g [½ cup + 2 tbsp] fine sugar
112g [½ cup] oil
122g [½ cup] plain yogurt
1 tsp vanilla extract
½ tsp salt

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

• Chocolate Frosting
300g [1¼ cup] whipping cream
8g [1 tbsp] powdered sugar
8g [1 tbsp] cocoa powder

8g [1 tbsp] cocoa powder (added to half of the cream to make a darker shade)

Piping tip: 2A
Garnish: semi-sweet chocolate, grated


• Eggless Chocolate Sponge Cake
1. In a glass, add warm milk and instant coffee. Stir until the coffee is dissolved completely. Set aside.
2. Sift all the dry ingredients: flour, cocoa powder, baking powder, baking soda. Set aside.
3. In a large mixing bowl, add sugar, oil, yogurt**, vanilla extract and salt. Mix vigorously until well combined.
**Remark: if you do not have yogurt, you can replace with 120g [½ cup] milk + 1 tbsp white vinegar. Mix them together and let it rest for 5 min. This mixture is to be added to replace the yogurt.
4. Add in the sifted dry ingredients in 3 batches, alternate with the milk mixture. Mix just until combined, do not over mix.
5. Add in the milk mixture in 3 batches, alternate with the sifted dry ingredients. Mix just until combined, do not over mix.
6. Transfer the batter into a 6x6x3 inch pan. Tap the pan on the table few times to release air bubbles.
7. Bake in preheated oven at 180°C/355°F for 30-35 minutes or until an inserted skewer comes out clean.
8. Let it cool. Trim off the dome if necessary.
9. Transfer the cake onto a non-stick parchment paper, with the base facing on top. That way you’ll get a nice flat surface.
10. Place the cake onto a larger pan, aluminium and any glassware is fine, as long as you can fit the cake in it.
11. 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 almond 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 soft peaks formed.
3. Transfer half the cream into another bowl. Cover and refrigerate one of the halves.
4. Add another 1 tbsp cocoa powder into the other half in order to get a darker shade. Mix until stiff.

• Assemble the Cake
1. Spread evely the darker shade frosting on top of the cake.
2. Refrigerate for at least 30 minutes.
3. Bring out the other half of the refrigerated cream. Whisk for about 1 minutes or until stiff peaks formed. Transfer onto a piping bag.
4. Pipe strip lines on the cake.
5. Sprinkle some grated chocolate on the surface.
6. Trim off the sides.
7. Cake is ready to serve.

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