Sure, I’m not going to lie to you. This cake is uber dense and chocolaty.
In my personal opinion though, it’s actually the perfect cake. Now, please feel free to take that with a grain of salt. Especially, if you are looking to serve this cake to one of your favorite Pisces friends or loved ones.
Because I’m sure you know just as well as I; that not all of us Pisces have the same love and affection for chocolate. Especially, with “vanilla” supposedly having the upper hand on chocolate; (yeah right, a fact I obviously choose to refute).
Fine, you know what… yeah; just take my word and make this luscious cake. If for any reason it is not well received, send your friends/loved ones to the corner store and order them to pick up a 1/2 gallon of french vanilla ice cream and a little whipping cream, then call it a day.
Their loss… trust me!
Chocolate Tres Leches Cake
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Adapted from Donnay Hay Magazine (Aug-Sept 2012)
Author: daydreamerdesserts.com
Recipe type: Dessert,
Cuisine: Mexican
Serves: 12
Ingredients
1 cup milk
1 cup heavy cream
1 − 14 ounce can condensed milk
8 ounces 60% chocolate, chopped
8 ounces unsalted butter, softened
1 cup granulated sugar
1 tablespoon vanilla extract
5 eggs
1 cup all-purpose flour
1½ teaspoons baking powder
¼ cup dark cocoa powder
1½ cups heavy cream
½ cup sour cream
1 tablespoon granulated sugar
Directions
Preheat oven to 350 degrees F.
Line bottom and sides of an 8″ round pan with parchment paper then spray liberally with non-stick cooking spray.
In a medium saucepan bring milk, heavy cream, and condensend milk to a boil. Remove pan from heat then add chopped chocolate and whisk until completely dissolved. Set aside.
In a bowl whisk together, flour, baking powder, dark cocoa, and baking powder.
In the blow of a stand mixer beat butter, sugar, and vanilla extract for 8-10 minutes until light and creamy scraping down the sides of the bowl while beating. Add flour mixture and beat on low speed until just combined.
Spoon batter into the prepared pan. Tap pan out the counter to help remove any air bubbles then smooth top with an off-set spatula.
Cover cake loosely with aluminum foil and bake for 35-40 minutes, or until a skewer comes out clean after inserting into the center of the cake. Set cake over a wire rack then allow to cool completely at room temperature.
Transfer cake from it’s cake pan onto (2-3 inch) larger sized pan. With the help of a skewer, poke holes all over the cake and gradually pour the milk mixture over the cake until it is completely absorbed. Refrigerate for at least 2 hours, or overnight.
Before severing prepare the whipped cream topping. In a medium bowl pour heavy cream, sour cream, and granulated sugar with a mixer fitted with the whisk attachment. Once stiff peaks form spoon over the top of the cake and serve.
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