Chocolate Tres Leches Cake
Eva Carranza
Give in to your sweet cravings with this luscious chocolate tres leches cake! Featuring a fluffy sponge cake with hazelnut liqueur, a creamy frosting prepared with cream cheese, cocoa, and whipping cream, and a mouthwatering tres leches mixture, this cake is topped with raspberries and cocoa for a moist chocolaty tres leches cake no one can resist.
Reviewed by
4.684211
|
19 comentarios
0
Favorites
Collections
Menu planner
Shopping list
Ingredients
10
Portions
  • 7 eggs, for the sponge cake
  • 3/4 cups sugar, for the sponge cake
  • 1 teaspoon vanilla essence, for the sponge cake
  • 1 1/3 cups wheat flour, for the sponge cake
  • 1/3 cups cocoa, for the sponge cake
  • 2 teaspoons baking powder, for the sponge cake
  • 2 tablespoons hazelnut liqueur, for the sponge cake
  • 1/2 cups unsalted butter, melted, for the sponge cake
  • 1/2 cups condensed milk, for the chocolate tres leches
  • 1/2 cups evaporated milk, for the chocolate tres leches
  • 1/8 cups cow's milk, for the chocolate tres leches
  • 1 tablespoon cocoa, for the chocolate tres leches
  • 1 cup cream cheese, 6.7 oz, for the chocolate frosting
  • 3/4 cups sugar, for the chocolate frosting
  • 1 1/2 cups whipping cream, for the chocolate frosting
  • 1 tablespoon cocoa, for the chocolate frosting
  • raspberries, for garnish
  • cocoa, for garnish
Preparation
1h
20 mins
Easy
  • Preheat oven to 356 °F.
  • For the sponge cake: In a bowl, whisk eggs, sugar, and vanilla essence until doubled in size. Using a sieve, add dry ingredients little by little, folding them into the mixture until completely incorporated. Add hazelnut liqueur and melted butter.
  • Place previous mixture into two round cake pans of 7.8 inches in diameter and bake for 15 minutes or until sponge cakes are cooked through. Let cool and unmold.
  • For the chocolate tres leches: In a bowl, mix condensed milk, evaporated milk, milk, and cocoa until completely incorporated. Set aside.
  • For the chocolate frosting: In a bowl, mix all the ingredients until a thick frosting is formed.
  • For assembling the chocolate tres leches cake: Place a sponge cake in a stand and spoon over tres leches mixture. Spread a bit of frosting on top. Add the second sponge cake on top. Spoon over tres leches mixture again and cover with more frosting. Dust chocolate tres leches cake with cocoa and garnish with whipped cream rosettes and raspberries. Cut chocolate tres leches cake into slices.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this recipe has?