Chocolate Tres Leches Cake

Tres Leches cake is a favorite in this house. Since we had 21 people over for Aubrey's birthday, I needed to make two cakes. So, why not try a chocolate tres leches? You can certainly use a chocolate cake mix, which is probably what I will do next time. This was a wonderful chocolate cake, but it was very dense and probably needed 1 1/2 or double the milk mixture. I served vanilla bean ice cream on the side, so that added the perfect amount of moisture.
The homemade chocolate whipped cream was wonderful, and I thought it was the perfect addition to this cake. I had to refrain from eating it right out of the bowl.

Chocolate Cake

Ingredients:
6 eggs, separated
2 cups light brown sugar, packed
2 cups all-purpose flour
1/2 cup cocoa powder
3 teaspoons baking powder
3/4 cup milk
2 teaspoons vanilla

Directions:
Preheat oven to 350-degrees. Grease a 9 x 13-inch baking dish.

In a large bowl combine flour, cocoa, and baking powder. In a medium sized bowl, combine the milk and vanilla. Set both aside.

Place egg whites in a clean bowl and beat at high speed until peaks are formed. Turn the mixer down to medium speed and gradually add the sugar to the egg whites. Once the sugar is dissolved, add egg yolks and beat for 3 minutes. Continue beating egg white mixture on medium-low speed and add flour and milk alternately until well blended.

Pour cake batter into the cake pan and bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool, then poke holes all over the cake with a toothpick. Pour milk mixture (recipe below) evenly over the cake and place in the refrigerator. Spread the chocolate whipped cream topping (recipe below) over the cake before serving.


Tres Leches (Milk) Mixture

Mix together the following:
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1/2 cup heavy cream


Chocolate Whipped Cream Frosting

Ingredients:
2 cups heavy whipping cream
1 teaspoon pure vanilla extract
5 Tablespoons granulated white sugar
3 Tablespoons cocoa powder

Directions:
In a large mixing bowl place the whipping cream, vanilla extract, sugar, and cocoa powder and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 1 hour so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form.

Sources:
Cake: Food.com
Whipped Cream Frosting: Joy of Baking