Exotic Venezuelan Chocolate Tres Leches Cake – Gluten-Free & Irresistible
Indulge in a delectable gluten-free Venezuelan Chocolate Tres Leches Cake with our authentic and advanced recipe. Enjoy the luscious layers infused with three types of milk and the perfect balance of flavors, textures, and presentation. With our step-by-step guide, you'll master this dessert staple in no time.
Allergens
Milk, Eggs
Ingredients
- 1. 6 large egg yolks 2. 5 large whole eggs 3. 1 cup white sugar, divided 4. 1/2 cup vegetable oil 5. 1 tsp pure vanilla extract 6. 1 cup gluten
- free all
- purpose flour 7. 1/3 cup unsweetened cocoa powder 8. 1 tsp baking soda 9. 1/2 tsp salt 10. 3/4 cup whole milk 11. 1/2 cup evaporated milk 12. 1/2 cup sweetened condensed milk 13. 2 cups heavy whipping cream 14. 1 tbsp powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and lightly dust an 8 inch round cake pan with gluten free flour, tapping out excess.
- In a large bowl, whisk together egg yolks, 3/4 cup sugar, oil, and vanilla extract until well combined.
- In another bowl, sift together gluten free flour, cocoa powder, baking soda, and salt. Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
- Beat whole eggs and remaining 1/4 cup sugar in a separate bowl until thick and pale. Fold egg mixture into batter gently but thoroughly.
- Pour batter into prepared pan and bake for 30 35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool for 10 minutes.
- In a medium bowl, whisk together whole milk, evaporated milk, and sweetened condensed milk. Once cake has cooled, pierce it all over with a fork, then slowly pour three types of milk mixture evenly over the top of the cake. Allow to absorb for 30 minutes.
- In another bowl, whip heavy cream and powdered sugar until stiff peaks form. Spread or pipe whipped cream on top of soaked cake. Dust with cocoa powder if desired.
- Refrigerate until ready to serve, at least 1 hour or up to overnight.
Chef’s Insight
1. When making this recipe, be patient and allow the cake to cool completely before soaking it with the milk mixture and adding the whipped cream. This will ensure a perfect texture for your dessert.
Notes
1. Ensure all ingredients are gluten-free to maintain a gluten-free dessert. 2. For best results, use high-quality cocoa powder and real vanilla extract.