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.
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