Eva Carranza

Recipes: 2

2 Photos

Upload your Photo

Eva Carranza

Chocolate Tres Leches Cake

Name: Chocolate Tres Leches Cake
Prep time: 80 min
Cook time: 80 min
Yield: 10
Cuisine: Internacional
Ingredients: 7 pieces of egg for the cake; 3/4 of Cup of sugar for the cake; 1 teaspoonful of vanilla for the cake; 1 1/3 cups of flour of wheat, for the cake; 1/3 of Cup of cocoa for the cake; 2 teaspoons of baking powder for the cake; 2 spoonfuls of hazelnut liqueur for the cake; 1/2 Cup of unsalted butter melted, for the cake; 1/2 Cup of condensed milk for the 3 milks; 1/2 Cup of evaporated milk for the 3 milks; 1/8 of Cup of milk for the 3 milks; 1 tablespoon of cocoa for the 3 milks; 1 Cup of cream cheese (190 g) for covering; 3/4 of Cup of sugar for the covering; 1 1/2 cups of whipping cream for the covering; 1 tablespoon of cocoa for the covering; to taste of raspberry for decorating; to taste of cocoa for decorating

1 h

20 min

Easy

4.93

15 comments

Eva Carranza

	386
Favorites

Collections

Glider

Super List

Upload a picture

To print

Are you a lover of the classic three-milk cake? Combine the delicious taste of chocolate in this Chocolate Tres Leches. Enjoy a delicious dessert that meets your cravings, the fluffy sponge cake, the delicious and creamy filling and the best part, soaked in three milks. Change the traditional three-milk cake recipe and give this Chocolate Tres Leches Cake a try, the filling is made of cream cheese with cocoa, perfect for chocolate lovers.

Ingredients

10 servings

Select all ingredients

Preparation

Preheat the oven to 180 ° C (357F)

For the cake, in a bowl beat the eggs with sugar and vanilla essence until it doubles its size, with the help of a sieve, add the powders little by little in an enveloping form until completely integrated. Finally, add the hazelnut liqueur and the melted butter.

Place the previous mixture in two round cake molds of 20 cm diameter and bake for 15 minutes or until the cake is done. Chill and releases.

For the 3 milks, in a bowl mix condensed milk, evaporated milk, milk and cocoa until they are integrated, reserve.

For the covering, in a bowl beat all the ingredients until you get a consistent frosting.

To assemble the cake, place a cake and bathe with the 3 milks, cover with some of the frosting, place the second sponge cake, bathe with the 3 milks again covered with more frosting decorated with sprinkled cocoa, rosettes and raspberries. Cut a slice and enjoy.

PRESENTATION

Garnish with fresh raspberries and sprinkled cocoa.

TIPS

When you add the liquor and butter to the sponge cake mix, do not shake too much so as not to lower the mixture. If you can not find hazelnut liqueur, substitute rum or brandy.