Chocolate Tres Leches Cake

Total Time: 6 hrs 45 mins Preparation Time: 45 mins Cook Time: 6 hrs

Ingredients

• 6 eggs, separated
• 2 cups light brown sugar, packed
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 3 teaspoons baking powder
• 2/3 cup milk
• 2 teaspoons vanilla
• 1 (12 ounce) can evaporated milk
• 1 (14 ounce) can sweetened condensed milk
• 5 ounces unsweetened chocolate, melted
• 1/3 cup heavy whipping cream
• 1 1/2 cups heavy whipping cream
• 12 ounces semisweet chocolate, coarsely chopped
• 2 teaspoons vanilla

Recipe

• 1 preheat oven to 350 degrees.
• 2 prepare a cardboard circle using the bottom of cake pan as a guide; set aside.
• 3 grease two 9-in round cake pans then dust with powdered cocoa, knocking out excess.
• 4 for the cake, in a large bowl combine flour, cocoa and baking powder.
• 5 in a medium size bowl, combine the milk and vanilla.
• 6 set both aside.
• 7 place egg whites in a clean bowl and beat at high speed until peaks are formed.
• 8 turn the mixer down to medium speed and gradually add the sugar to the egg whites.
• 9 once the sugar is dissolved, add egg yolks and beat for 3 minutes.
• 10 continue beating egg mixture on medium-low speed and add flour and milk alternately until well blended.
• 11 divide batter between the two pans and bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
• 12 leave the cakes in the baking pans.
• 13 while the cakes are still warm, punch holes in cake with wooden skewer.
• 14 combine the sauce ingredients and pour evenly over the two layers.
• 15 place the cakes in refrigerator and allow to cool.
• 16 in a small, heavy saucepan on medium heat, stir the cream and chocolate together until chocolate is melted and mixture is blended.
• 17 add vanilla and stir for 1 minute.
• 18 when ready to assemble, remove cake for refrigerator and allow to reach room temperature.
• 19 the cakes will be very moist and will need special handling.
• 20 run a spatula around the inside of the pan and slightly under layers to loosen.
• 21 place the prepared cardboard over one pan and invert.
• 22 pour some frosting over the layer and spread with spatula.
• 23 using your hand or a spatula to hold second layer in pan, invert onto frosted layer and carefully lift pan away.
• 24 set the cake on a rack over a jellyroll pan and power the warm frosting over the cake, smoothing with a spatula to completely coat top and sides of cake.
• 25 let stand at room temperature for 10 minutes and scape any excess frosting from the jellyroll pan back into the saucepan.
• 26 heat excess frosting, stirring until smooth.
• 27 cool slightly and againpour over the cake, smoothing with a spatula over top and sides.
• 28 refrigerate until glaze is set.
• 29 let cake stand at room temperature for at least 15 minutes before serving.
• 30 garnish with fresh strawberries or dust lightly with powdered sugar.