CHOCOLATE TRES LECHES CAKE

Chocolate tres leches cake with dulce de

leche frosting

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Category: Cakes, tarts and pies, Chocolate, Desserts, Dulce de leche, Holidays, Latin America, Mother's Day Recipes, Parties and events, South America, Valentine's Day, Vegetarian

Author: Layla Pujol

Servings: 1 large 9X13 cake or 2 9-inch round cakes

  Delicious chocolate tres leches cake topped with a creamy dulce de leche frosting and toasted coconut.

Ingredients

For the chocolate cake:

3 cups all-purpose flour

10 tablespoons of unsweetened cocoa powder

2 cups sugar

1 tsp salt

2 tsp baking soda

12 tablespoons of melted butter – can replace with oil 2 teaspoons of apple cider vinegar

2 teaspoons of vanilla extract

2 cups water, lukewarm

For the tres leches or three milks combination:

14 oz condensed milk

12 oz evaporated milk

2 cups of heavy cream – you can also use 1 cup of heavy cream and 1 cup of milk

  4 tablespoons (2 ounces) of rum – adjust to taste or replace with 1-2 teaspoons of imitation rum extract or vanilla extract if desired

For the dulce de leche or caramel frosting:

8 oz of mascarpone

1 cup of heavy whipping cream

~6 ounces of dulce de leche, add more to taste

Toppings:

Toasted coconut Chocolate shavings

Instructions

For the chocolate cake:

1. Pre-heat the oven to 350F (175C) and lightly grease/flour a 9-inch round cake mold.

2. Sift the flour in a medium sized mixing bowl.

3. Use a mixing spoon to stir in the sugar and cocoa powder.

4. Mix in the salt and baking soda.

5. Make three holes: a large one for the melted butter or oil, and a couple of smaller ones for the

vinegar and the vanilla.

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6. Add the water and continue mixing with the spoon until you have a smooth batter.

7. Pour the cake batter into the baking mold and bake at 350 for ~45 minutes for a 9X13 cake

(~30 minutes for a smaller round cake) or until you stick a toothpick in the middle and it comes

out clean.

8. Remove the cake from the oven and let it cool down.

For the tres leches:

1. Combine the condensed milk, evaporated milk, and cream/milk with the rum in bowl. Stir until mixed and taste.

2. Leave the cake in the baking mold and use a skewer to poke holes all over the cake.

3. Gently and slowly pour the three milks mix over the cake. I find it best to pour a little bit over,

then let it absorb, then pour some more, and so on.

4. Let the cake rest in the refrigerator overnight – 24 hours is ideal. If using a springform mold I

recommend placing it on top of large flat bowl or platter, just in case any of the liquid leaks out (none or very little will leak with the mold is very tight).

For the dulce de leche frosting:

1. Mix the mascarpone with the dulce de leche until you have a smooth mix.

2. Use an electric mixer or a whisk to whip the heavy cream until stiff peaks start to form. Use a

mixing spoon to fold the whipped cream into the mascarpone dulce de leche mix.

3. You can leave the cake in the mold, or if you used a springform mold you can gently place the

cake on a large platter (some of three milk liquid will still leak out when you remove the sides of

the mold)

4. Use a spatula or icing spreader to spread the frosting over the cake – on top and on the sides if

removed from the baking mold.

5. Add the toasted coconut and chocolate shavings on top of the frosting.

6. Chill the cake for an hour before serving and keep refrigerated.