I'm taking a break from healthy posting in favor of something fun! Actually, I'm digging into my past for a recipe that I originally shared on my friend Kristin's blog, Frugal Antics of a Harried Homemaker. I am so craving dark chocolate right about now....
The best part of this Tres Leches Cake is how easy it is....just one bowl.
I first made a Tres Leches Cake a few years ago for a holiday post. It is a Cafe Latte copycat recipe that I use frequently...it's that good! This chocolate version is take on the original and I really like how it turned out.
Dark Chocolate Tres Leches Cake
Making a Tres Leches Cake even better is no easy task....unless you make a Dark Chocolate version!
- ¼ cup oil
- ¾ cup granulated sugar
- 2 Eggs
- 1 tsp. vanilla extract
- ¾ cup flour
- ¼ cup dark cocoa
- ½ tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp. salt
- ½ cup buttermilk
- Soaking Liquid:
- ½ of a (14 oz) can of sweetened condensed milk
- 1 cup half/half
- ¼ tsp vanilla
- 1 ½ tablespoons dark cocoa
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 2 tablespoons dark cocoa
- ½ tsp. vanilla
- Chocolate and/or White Chocolate Curls, for garnish
- Preheat oven to 350 degrees F.; grease and flour an 8 inch cake pan (using an 8" rather than a 9" pan will make it easier to split in half).
- In a large mixing bowl, whisk together the oil, sugar, eggs, and vanilla.
- In another bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
- Fold the flour mixture into the egg mixture.
- Slowly add the buttermilk, mixing until well blended.
- Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until the top springs back when lightly touched.
- Remove from oven and cool for at least ten minutes before removing from pan.
- Carefully, cut the cake in half, horizontally.
- Place each half sliced side up on a rack to cool completely.
- While the cake is cooling, whisk together the sweetened condensed milk, the half/half, the vanilla, and the cocoa.
- Slowly pour the liquid over each half of the cake.
- Cover and chill for several hours.
- When ready to assemble the cake, whip the cream until stiff, adding the powdered sugar and cocoa.
- Place one of the cake halves on a serving plate, cut side up.
- Spread whipped cream over the top of the cake layer, and then top with the second cake half.
- Frost the top and the sides of the cake with the remaining whipped cream.
- Garnish with raspberries or chocolate curls, if desired.
I topped mine with chocolate curls, but raspberries would make a tasty addition, yes?
Don't let the number of steps fool you...it's really quite easy. Now, I just need to figure out the Salted Caramel version........