Triple Chocolate Tres Leches Cake Recipe 455

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CHOCOLATE TRES LECHES CAKE



Chocolate Tres Leches Cake image

A chocolate version of a Mexican classic. This moist and delicious cake tastes like you spent all day in the kitchen but a boxed mix makes it so easy! For variety, you can add one tablespoon coffee-flavored liquor (such as Kahlua®) to your milk mixture or a 1/2 teaspoon of cinnamon to your cake batter.

Provided by MrsFisher0729

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h55m

Yield 18

Number Of Ingredients 12

1 (18.25 ounce) package Swiss chocolate cake mix (such as Duncan Hines®)
1 ¼ cups chocolate milk
½ cup canola oil
3 eggs
1 teaspoon instant espresso powder
1 (14 ounce) can sweetened condensed milk
¾ cup half-and-half
¾ cup evaporated milk
3 tablespoons unsweetened cocoa powder
1 cup confectioners' sugar
½ cup unsweetened cocoa powder
3 cups heavy whipping cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch pan with butter and flour.
  • Beat cake mix, chocolate milk, canola oil, eggs, and espresso powder together in a large bowl with an electric hand mixer on a low speed until dry ingredients are moistened. Increase speed to medium and continue beating another 2 minutes; pour into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Remove cake from the oven and allow it to cool in the pan until it is no longer hot to the touch. While the cake is still warm, poke lots of holes all over the cake with a small skewer or a fork.
  • Whisk sweetened condensed milk, half-and-half, evaporated milk, and 3 tablespoons cocoa powder together in a bowl until cocoa is mostly incorporated into the liquid; slowly pour the milk mixture evenly over the cake. Allow the cake to cool completely as the liquid soaks into it.
  • Sift confectioners' sugar and cocoa powder together in a bowl.
  • Beat heavy whipping cream in a stand mixer on medium speed for about 1 minute. While continuing to mix, add sugar-and-cocoa mixture to the cream in 2 batches, allowing the first to incorporate before adding the second. Increase mixer speed to medium-high; beat until soft peaks form and the cream is thickened and spreadable. Spread chocolate whipped cream on the cake to serve.

Nutrition Facts : Calories 471.7 calories, Carbohydrate 46.3 g, Cholesterol 100.9 mg, Fat 30.8 g, Fiber 1.9 g, Protein 7.5 g, SaturatedFat 13.7 g, Sodium 318.9 mg, Sugar 32.6 g

TRIPLE CHOCOLATE TRES LECHES CAKE - STEPH



Triple Chocolate Tres Leches Cake - Steph image

Who doesn't enjoy the tres leches cake! This is a different twist on that cake for you chocolate lovers! Delicious moist cake.

Provided by Stephanie Dodd

Categories     Cakes

Time 40m

Number Of Ingredients 7

1 pkg devil's food cake mix
8 oz baker's semi-sweet chocolate, divided
1 can(s) sweetened condensed milk (14 oz.)
12 oz evaporated milk
1/2 c sour cream
1 Tbsp unsweetened cocoa powder
1 c thawed cool whip

Steps:

  • 1. Prepare cake as directed on package. Bake in 9 x 13" pan according to directions. Cool cake in pan 10 minutes.; then pierce cake with large fork at 1/2" intervals. Melt 7 oz. chocolate as directed on package. Blend milks and sour cream in blender until smooth. Add melted chocolate; blend well. Pour over cake, re-piercing cake if necessary until milk mixture is absorbed. Refrigerate 1 hour.
  • 2. Stir cocoa into Cool Whip. Frost cake with Cool Whip mixture; top with chocolate curls made from remaining chocolate (opt); keep refrigerated. ENJOY!!!

TRIPLE CHOCOLATE TRES LECHES CAKE RECIPE - (4.5/5)



Triple Chocolate Tres Leches Cake Recipe - (4.5/5) image

Provided by á-10887

Number Of Ingredients 7

1 (2-layer size) package devil's food cake mix
1 (8-ounce) bar Baker's Semi-Sweet Chocolate, divided
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1/2 cup Breakstone's or Knudsen Sour Cream
1 tablespoon unsweetened cocoa powder
1 cup Cool Whip Whipped Topping, thawed

Steps:

  • Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 10 minutes, then pierce cake with large fork at 1/2-inch intervals. Melt 7 ounces chocolate as directed on package. Blend milks and sour cream in blender until smooth. Add melted chocolate; blend well. Pour over cake, re-piercing cake if necessary until milk mixture is absorbed. Refrigerate 1 hour. Meanwhile, make curls from remaining chocolate. Stir cocoa into Cool Whip Frost cake with Cool Whip mixture; top with chocolate curls. Keep refrigerated.

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