Chocolate Tres Leches Cake

• 份量: 15 servings
• 活動時間: 25 minutes
• 總時間: 2 hours

食材

1 3/4 cups all-purpose flour

1 3/4 cups granulated sugar

3/4 cup unsweetened cocoa powder

1 teaspoon baking powder

2 teaspoons baking soda

1 teaspoon salt

1 cup buttermilk

1/2 cup vegetable oil

2 large eggs (at room temperature)

1 teaspoon vanilla extract

1 cup freshly brewed strong hot coffee

14 ounces sweetened condensed milk (1 can)

3 tablespoons unsweetened cocoa powder

¾ cup heavy cream

¾ cup evaporated milk

2/3 cup powdered sugar

1/3 cup unsweetened cocoa powder

2 cups heavy cream (very cold)

3/4 cup chocolate shavings (for topping the cake)

步驟

Make the Cake:

Preheat oven to 350ºF. Spray a 9×13 baking pan with cooking spray.

Put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and whisk well. Set aside. 1 3/4 cups all-purpose flour, 1 3/4 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 2 teaspoons baking soda, 1 teaspoon salt

In a large bowl, use a hand mixer to mix the buttermilk, oil, eggs and vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined, scraping the sides of the bowl with a rubber spatula as needed. The batter will be very thin. 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, 1 cup freshly brewed strong hot coffee

Pour the cake batter into the prepared pan and bake for about 30 minutes or until the center of the cake springs back when you touch it (or a toothpick comes out with a few moist crumbs). While the cake is still warm, poke lots of holes all over the cake with a wooden skewer or a fork.

Make the filling:

Whisk together the sweetened condensed milk and unsweetened cocoa powder. Then add the heavy cream and evaporated milk. Whisk well. 14 ounces sweetened condensed milk, 3 tablespoons unsweetened cocoa powder, ¾ cup heavy cream, ¾ cup evaporated milk

Slowly pour the milk mixture evenly over the warm cake. Allow the cake to cool completely.

Make the Chocolate Whipped Cream:

*Refrigerate the bowl of a stand mixer (or glass bowl for using a hand mixer) for 10 minutes to get it cold.* Sift the powdered sugar and cocoa powder together. 2/3 cup powdered sugar, 1/3 cup unsweetened cocoa powder

Beat the cold heavy cream in the cold stand mixer bowl using the whisk attachment for 1 minute. 2 cups heavy cream

Add half of the sugar/cocoa powder mixture. Beat until it is fully mixed in, then add the remaining sugar mixture. Continue to whip until stiff peaks form and the mixture is spreadable. It should be fluffy and light.

Assemble the cake:

Spread the chocolate whipped cream on the cooled cake. Sprinkle with chocolate shavings. Store in an airtight container in the refrigerator. 3/4 cup chocolate shavings

營養

• 卡路里: 585 kcal
• 總脂肪: 33 g
• 飽和脂肪: 16 g
• 不飽和脂肪: 15 g
• 反式脂肪: 0.04 g
• 膽固醇: 89 mg
• 鈉: 390 mg
• 總碳水化合物: 68 g
• 膳食纖維: 4 g
• 總糖: 51 g
• 蛋白質: 9 g