Description
A delightful twist on the traditional tres leches cake, infused with rich chocolate flavor and a creamy milk soak.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Remove from the oven and let cool slightly. Poke holes all over the cake using a fork.
- In a bowl, combine the evaporated milk, sweetened condensed milk, and cinnamon. Pour this mixture over the cooled cake, allowing it to soak.
- In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form. Spread over the top of the cake.
- Chill in the refrigerator for at least 2 hours before serving. Enjoy!
Notes
- For a richer chocolate flavor, you can add chocolate chips to the batter.
- Serve with fresh berries for added flavor and decoration.
- Make sure to let the cake soak long enough for maximum moisture.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg