Description
Moist chocolate cake soaked in a rich three-milk mixture and topped with chocolate whipped cream.
Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- 1 ¾ cups granulated sugar
- ¾ cup vegetable oil
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 1 cup buttermilk
- 1 cup boiling water
- 1 (12 ounce) can evaporated milk
- 1 (14 ounce) can sweetened condensed milk
- 1 cup heavy cream
- 2 tablespoons chocolate liqueur (optional)
- 2 cups heavy cream
- ¼ cup powdered sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Chocolate shavings, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together sugar, oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Slowly pour in the boiling water and mix until the batter is smooth and thin.
- Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for about 15 minutes before poking holes all over the top with a fork.
- In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, heavy cream, and chocolate liqueur (if using).
- Slowly pour the tres leches mixture evenly over the cooled cake, making sure to saturate every inch.
- Cover the cake with plastic wrap and refrigerate for at least 3 hours, or preferably overnight.
- Chill your mixing bowl and whisk attachment in the freezer for about 15-20 minutes.
- In the chilled bowl, combine the heavy cream, powdered sugar, cocoa powder, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form.
- Spread the chocolate whipped cream evenly over the soaked cake.
- Garnish with chocolate shavings, if desired.
- Cut into squares and serve chilled.
Notes
- Greasing and flouring the pan thoroughly is essential to prevent sticking.
- Don’t overmix the cake batter, as this can lead to a tough cake.
- The boiling water helps to bloom the cocoa powder, intensifying the chocolate flavor.
- Poke plenty of holes in the cake to allow the tres leches mixture to soak in evenly.
- Chilling the cake for at least 3 hours (or overnight) is crucial for the best flavor and texture.
- Chilling the bowl and whisk before making the whipped cream helps it whip up faster and hold its shape better.
- Be careful not to overwhip the whipped cream, or it will turn into butter.
- The chocolate liqueur is optional but adds a wonderful depth of flavor.
- Prep Time: 30 minutes
- Cook Time: 35 minutes