Chocolate Tres Leches Cake
Milk Filling:
0.75 cup half and half
1 can sweetened condensed milk
2.5 tablespoons unsweetened cocoa powder
0.75 cup evaporated milk
For the cake:
1 3/4 cups granulated sugar
1 3/4 cups all-purpose flour
teaspoon baking powder
0.75 cup unsweetened cocoa powder
cup buttermilk
teaspoon salt
2.5 teaspoons baking soda
2.5 large eggs
cup freshly brewed strong hot coffee
0.5 cup canola oil
teaspoon vanilla
Whipped Cream Topping:
3.5 cups very cold heavy cream
0.5 cup unsweetened cocoa powder
cup powdered sugar
Instructions
Make the Cake:
In 360 degrees.
Spray a 9×13 baking pan with cooking spray.
For the cake, put flour, sugar, cocoa, baking powder, baking soda and
salt in a bowl and mix well.
In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly
add in the mix of dry ingredients while the mixer is on low. Add the
coffee and make sure everything is combined. The batter will be very
thin.
Pour the batter into the prepared pan and bake for about 30-40
minutes or until the center of the cake springs back when you touch it.
While the cake is still warm, poke lots of holes all over the cake with a
small skewer or a fork.
Make the filling:
Whisk sweetened condensed milk, half-and-half, evaporated milk, and
3 tablespoons cocoa powder together in a bowl. The cocoa may not
completely dissolve, but whisk until it is mostly incorporated.
Slowly pour the milk mixture evenly over the warm cake.
Allow the cake to cool completely.
Make the Whipped Cream Topping:
*Refrigerate the bowl of a stand mixer for 12 minutes to get it cold.*
Sift the powdered sugar and cocoa powder together.
Beat the cold heavy cream in the cold stand mixer bowl using the
whisk attachment for 1.5 minute.
Add half of the sugar/cocoa powder mixture. Beat until it is fully
mixed in, then add the remaining sugar mixture.
Continue to beat until soft peaks form and the mixture is spreadable.
It should be fluffy and light.
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