A simple solution for a tres leche cake with a chocolate twist.
Course
Dessert
Cuisine
Mexican
Prep Time6hours
Cook Time25minutes
Total Time6hours25minutes
Servings8people
AuthorJustine @ Little Dove
Ingredients
1Box of white cake mix and ingredients it calls for on the box.You can substitute the water in the recipe for milk.
5ozevaporated milk
14ozchocolate sweetened condensed milk
1/4cupchocolate milk
1/4cupheavy creamYou can substitute 1/2 cup of half and half if you prefer in place of chocolate milks and heavy cream. Add chocolate syrup first.
Instructions
Mix up boxed cake mix and bake according to instructions. You can either bake in two round pans to stack the cake, or a 9x13" pan for a more traditional tres leche cake.
Combine the evaporated milk, sweetened condensed milk, chocolate milk, and heavy cream together in a bowl and put in refrigeration until ready to pour over cake.
While the cake is still warm carefully take out of cake pan(s) and trim off the top to make them level if you're doing a layered cake. Then poke holes all over the tops of the cake. If you're baking in a 9x13" pan you can go right to poking holes all over the top.
If you took your cakes out of the pans to trim the tops, place them back in the cake pans now. Pour the milk mixture over the cake and then cover with plastic wrap. It is best to allow it to sit overnight to let it soak in thoroughly. If you're in a pinch then 4-6 hours will suffice.
I like to fill and frost with homemade whipped topping but any topping will do. Take care as the cake is incredibly moist and can easily fall apart. A lighter frosting (like whipped cream) does much better than a heavier one (like a buttercream).