Aromatic Mexican Chocolate Tres Leches Cake

Allergens

Milk, Eggs

Ingredients

• 1 cup all
• purpose flour
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup whole milk
• 1 can evaporated milk
• 1 can sweetened condensed milk
• 1 tbsp vanilla extract
• 2 cups heavy cream
• 1/3 cup powdered sugar
• 2 oz bittersweet chocolate, melted and cooled

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch cake pan.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, salt, cinnamon, and nutmeg.
3. Add eggs one at a time to the dry ingredients, mixing well after each addition. Stir in milk and vanilla extract until fully combined.
4. Pour batter into prepared cake pan and bake for 25 30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
5. In a medium bowl, whisk together evaporated milk, sweetened condensed milk, and melted chocolate until smooth.
6. Use a skewer to pierce holes evenly across the cake's surface. Slowly pour the chocolate milk mixture over the cake, allowing it to be absorbed. Refrigerate for at least 2 hours or overnight.
7. In a large bowl, whip heavy cream and powdered sugar until stiff peaks form. Spread evenly over the chilled cake.
8. Dust with cocoa powder and serve.

Chef’s Insight

For an added touch, garnish with fresh berries or a sprinkle of edible gold leaf.

Notes

This recipe can be prepared a day in advance to allow for the cake to fully absorb the milk mixture.