Chocolate Tres Leches Cake🎂
Tres leches (or “three milks”) cake uses a combination of condensed milk, heavy cream, and regular cow's milk to create a spongy, custardy cake that's soaked through with a sweet, milky sauce.The origin of Tres Leches is Mexico. For a Chocolate Tres Leches we make a chocolate sponge cake, soak in chocolate milk and cover with icing. I hope you like this recipe.
For the Chocolate Sponge -
Flour (Maida) - 1 cup
Powdered sugar - 3/4 cup
Cocoa powder - 1/4 cup
Baking Soda - 1/2 tsp
Baking powder - 1 tsp
Curd - 1/2 cup
Flavour less oil - 1/4 cup
Milk - 1/2 cup
For the soaking syrup -
Milk - 1/2 cup
Condensed milk (milkmaid) - 1/4 cup
Heavy cream - 1/4 cup
Chocolate syrup - 2 Tbsp (I used Hersheys)
For the icing-
Whipping cream - 1 cup
Cocoa powder - 2 Tbsp
Powdered sugar - 2 Tbsp
So if you don't have whipping cream follow these steps- Take amul cream, cut the packet from top side and leave it in the fridge overnight. Next morning when you see the cream and water will have separated. So now throw away the water and beat the cream. It will whip up, not completely but you can use that. After that add 1/4 powdered sugar in that.
If you dont have parchment paper, dont worry! You can just set it in a cake tin or any other glass container. Slice from that and serve it.
You can use amul fresh cream instead of heavy cream.
For making half or double quantities just half or double the recipe.
For the chocolate sponge-
Preheat your oven at 180 degrees C for 10 mins. Line your cake tin with parchment paper. Take a mixing bowl. In that add flour, sugar, cocoa powder, Baking soda and baking powder. Give it a good mix.
In this add curd, oil and milk. Whisk it well till you get this batter.
Bake this in a preheated oven for 25-30 mins at 180 degrees C.
For the soaking syrup-
Take a cup and add milk, milkmaid, heavy cream and chocolate syrup. Mix it all well. Now poke holes in the cake using toothpick or a thin skewer. Pour the syrup from all sides and center until it is completely soaked. Keep it in the fridge for half and hour.
For the icing -
Take whipping cream in a bowl and beat it until you get stiff peaks that will take around 10 mins. Add powdered sugar and cocoa powder and beat it again. Now layer this in your soaked cake and chill it in the fridge for 1 hour.
Take the cake out of the fridge. Now using the parchment paper pull out the cake and slice it into pieces. The cake will be really soft so be careful before and after slicing it.