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September 8, 2023 Cakes & Brownies

CHOCOLATE TRES LECHES

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When it comes to desserts that can transport your taste buds to a world of pure bliss, few can rival the sheer indulgence of a Chocolate Tres Leches cake. Tres Leches, meaning ‘three milks’ in Spanish, traditionally features a sponge cake soaked in a mixture of three types of milk, resulting in a moist and heavenly treat. In this delectable variation, we elevate the experience by infusing rich chocolate flavour to the layers creating a dessert that’s not only a celebration of texture but also a dance of cocoa-infused delight.

Originating from Latin America, this dessert is a delightful twist on the classic Tres Leches, combining the rich flavors of chocolate with the moist, milky goodness of the traditional cake. If you’re a chocolate lover or simply someone with a sweet tooth, this heavenly creation is bound to become a favorite in your dessert repertoire.This dessert is a testament to the fusion of culinary traditions, where the Latin American classic meets the irresistible charm of chocolate.

Chocolate tres leches

COMPONENTS OF CHOCOLATE TRES LECHES

1.     THE SPONGE

My take on chocolate tres leches which has an eggless chocolate sponge though; the traditional recipe has an airy and fluffy sponge which is made with eggs! But I know you all love eggless recipes and we know they are equally good as egg ones. This eggless chocolate sponge is my favorite recipe and is so versatile that I had to use it ! It is soft, airy and even after getting soaked in the milk mixture, holds structure and doesn’t get soggy at all.

2.     THE MILK MIXTURE

This chocolate milk mixture is the essence for this chocolate tres leches as it is full of flavor and texture. We infuse our chocolate sponge with this chocolate milk mixture, which has cream, condensed milk, milk and cocoa powder.

 

 

EQUIPMENT USED FOR MAKING CHOCOLATE TRES LECHES

To combine all the ingredients for this recipe, I have used Borosil mixing bowl. 

Measuring Cups and Measuring Spoons. are an integral part of any baker’s kitchen and its very important to measure ingredients with precision. 

I have used my 4 inch square pan to bake the chocolate sponge layer in my Borosil 60L oven. 

OTHER RECIPES ON THE BLOG

  • THANDAI TRES LECHES
  • EGGLESS RASMALAI TRES LECHES
  • ROSE MILK CAKE

TIPS FOR MAKING THIS CHOCOLATE TRES LECHES

  • Before making the sponge, do not forget to line your square baking pan generously with oil and parchment paper; as we will soak the sponge so lining with parchment paper from both the sides is very important.
  • The milk mixture needs to be added in the cake while it is still hot, then only all of it will be absorbed in. do not forget to prick the sponge properly, from all the sides.
  • Do not pour the chocolate milk mixture over the chocolate sponge in one go, pour it in 3 intervals as to let the milk mixture soak in completely. Tilt the pan if the milk mixture is taking time to seep in.
  • Do not soak the entire milk mixture but leave some for afterwards, while serving the final slice.
  • The chocolate tres leches needs to be refrigerated overnight or for 8 hours. I know it might be difficult to wait that long but it will enhance the flavor of your tres leches.
CHOCOLATE TRES LECHES
 
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Ingredients
  • ¼ cup milk
  • 1 tsp vinegar
  • 2 tbsp vegetable oil
  • ¼ cup castor sugar
  • ½ tsp vanilla
  • 4 tbsp flour
  • 2 tbsp cocoa powder
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • For the Soak
  • ¼ cup milk
  • 1 tbsp condensed milk
  • 1 tbsp cream
  • ½ tbsp cocoa Powder
  • To top
  • ¼ cup whipped cream
Instructions
  1. Preheat the oven at 180 degree Celsius and line a 4 inch square pan with parchment paper.
  2. Pour milk and vinegar in a bowl, mix and let it sit for 5 minutes.
  3. To this , add oil, sugar and vanilla extract and give it a good mix.
  4. Sift and gently fold in the dry ingredients-all-purpose flour, cocoa powder, baking powder and baking soda.
  5. Transfer the batter in the lined pan and bake it for 20 minutes or until skewer comes out clean.
  6. For the soak- In a glass, add milk, condensed milk, cream and cocoa powder. Give this a good mix and then pour this over the cake.
  7. Use a fork or a skewer to prick the cake while it’s hot and pour the soak on top.
  8. Allow the cake to rest in the fridge for 3-4 hours, letting it absorb the moisture from the liquid added.
  9. Top the cake with whipped cream, dust some cocoa powder on it, and serve it with an additional soak of milk, condensed milk, and cream if desired.
3.5.3251

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Categories: Cakes & Brownies Tags: Bake With Shivesh, bakewithshivesh eggless, Baking, blogging, chocolate cake, easy desserts, easy recipes, eggless, eggless baking, eggless chocolate cake, eggless desserts, eggless recipe, shivesh bhatia, summer desserts

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Hello. I'm Shivesh Bhatia, a food blogger, author and food stylist from Delhi, India. Welcome to Bake With Shivesh, where I'll help you create magic in your kitchens with my simple recipes. Read More

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Hello. I'm Shivesh Bhatia, a food blogger and food stylist from Delhi, India. Welcome to Bake With Shivesh, where I'll help you create magic in your kitchens with my simple recipes.

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