Chocolate Tres Leches Cake
It’s easy to give the classic Mexican tres leches cake a chocolate twist by substituting cocoa powder for some of the flour. The result is a cool, creamy chocolate treat, a bit like a chocolate icebox cake.
For the cake:
For the soaking liquid:
For the topping:
Bake the cake:
Soak the cake:
- In a 2-quart saucepan, stir together the condensed milk, evaporated milk, heavy cream, and salt until the condensed milk is well blended. Cook over medium-low heat, stirring to avoid scorching, until it begins to bubble around the edges, 3 to 5 minutes. Remove from the heat and pour into a heatproof 4-cup measuring cup.
- With a toothpick, prick the cake to the bottom in 1/2-inch intervals. Pour the soaking liquid slowly over the cake, starting at the edges and pausing to let it soak in before adding more. Cover loosely with plastic wrap and refrigerate until the cake is well chilled, at least 2 hours and up to 24 hours.
Top the cake:
- In a large bowl, beat the heavy cream with an electric mixer on medium speed. When it begins to thicken, slowly add the sugar and vanilla and continue to beat just until it holds firm peaks, 3 to 4 minutes (be careful not to overbeat). Spread the whipped cream all over the top of the cake, dust with cocoa or sprinkle with chocolate curls, and serve.