Hi friends! Today I want to share my Chocolate Tres Leches Cake Recipe with you. It’s a traditional Mexican Tres Leches Cake that we share during birthday parties or reunions. I did leave out the whipped frosting recipe because my frosting did not come out as I wanted to but I will be posting this video next so keep an eye out for it. Here is the entire recipe step by step. It is very very important to follow the steps in this order.

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3 MILKS

1 can condensed milk

1 can evaporated milk

1 C half and half

1 tsp vanilla 

1/2 round Chocolate Abuelita 

It’s very important to do this step first

• -place 1/2 round Chocolate Abuelita in a pot with the condensed milk to boil, be sure to stir continuously and make sure the mixture comes to a boil.
• -set aside to cool down, we want to make sure that out chocolate condensed milk is cool before we make our 3 milks. 
• (you can replace Chocolate Abuelita with any cocoa powder, if replacing add in 1/4 C of cocoa powder in place of the Chocolate Abuelita)
• -after your chocolate condensed milk cools, add all three milks to a bowl and add vanilla, whisk very well until combined. 

CHOCOLATE SPONGE CAKE

1/2 C whole milk

5 large eggs

1 1/4 C all purpose flour

1/4 C cocoa powder

3/4 C granulated sugar

1 tsp vanilla

1 TBSP baking powder

1 tsp instant coffee 

1/4 tsp salt

• -seperate the egg yolk and whites
• -place whites into a bowl and whip for 5 minutes until they triple in size, add half of the sugar and continue to beat for 3 minutes until you reach stiff peaks
• -in a separate bowl beat the yolks until they start to look pale yellow and more creamy, approximately 5 minutes, then add the remainder of the sugar, beat for 3 minutes, add in milk, zest, and vanilla
• -mix the flour, baking soda, cocoa powder, and salt all together to ensure a smooth batter, then gently fmix all the ingredients with the yolk until you have a smooth batter
• -pour all the whites into the yolk mixture and gently fold until they are all mixed very well without deflating your whites
• -grease a baking pan (in this case I am using a 13×9 baking pan that I sprayed with baking spray)
• -preheat your oven to 325 F, once your oven reaches temperature, bake your cake for 25-28 minutes or until a toothpick comes out clean from the center
• -allow your cake to cool in the pan for 10 minutes and then remove the cake and let it cool in a cooling rack to prevent a mushy bottom 
• -once your cake is cooled place it back into the baking pan (if this is not the dish you are presenting your cake in, line the pan with plastic wrap, this will help you remove it from the pan and will allow the milks to be soaked into the cake, i am using a disposable pan so there was no need for the plastic wrap), poke small holes with a skewer and pour half of the 3 milks mixture on the cake, cover and let it soak over night, reserve the rest of the milks for the next day. 

WHIPPED TOPPING

1/2 block of cream cheese

1 C powdered sugar

1 TBSP vanilla 

1- 16oz heavy whipping cream

1/4 C cocoa powder

(a video is coming soon on this, subscribe to my YouTube Channel so you don’t miss it)

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