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This heavenly chocolate tres leches cake is every chocoholics dream in just one slice. It is absolutely moist and devine.
Ingredients:
200grams of softened butter 3 quarter cup brown sugar
3 quarter cup castor sugar
4 large eggs
1 teaspoon vanilla
1 teaspoon bicarb
3 quarter cup of cocoa
Half a teaspoon of salt
2 teaspoons baking powder
2 cups cake flour
1 cup milk
Half cup buttermilk
Method:
Cream butter and sugar till pale
Add eggs one at a time, add vanilla.Add dry ingredients.
Then the milk and buttermilk
Pour into a large Pyrex dish approx 32 x 24cm.
Bake at 180 degrees for 30-35 till skewer comes out clean.
Once the cake is cooled use the back of a wooden spoon to poke holes in the cake.
For the sauce :
Place 1 cup of condensed milk, 1 cup of evaporated milk and 100grams of milk chocolate in a saucepan until chocolate is melted.
Pour the hot sauce over the cake
Once cooled make the topping
For the whipped cream , I used 1 and a half cups of fresh cream with half a cup of icing and half a cup of cocoa.
Decorate with ganache swirls or grated choc and edible flowers
This heavenly chocolate tres leches cake is every chocoholics dream in just one slice. It is absolutely moist and devine.
Ingredients:
200grams of softened butter 3 quarter cup brown sugar
3 quarter cup castor sugar
4 large eggs
1 teaspoon vanilla
1 teaspoon bicarb
3 quarter cup of cocoa
Half a teaspoon of salt
2 teaspoons baking powder
2 cups cake flour
1 cup milk
Half cup buttermilk
Method:
Cream butter and sugar till pale
Add eggs one at a time, add vanilla.Add dry ingredients.
Then the milk and buttermilk
Pour into a large Pyrex dish approx 32 x 24cm.
Bake at 180 degrees for 30-35 till skewer comes out clean.
Once the cake is cooled use the back of a wooden spoon to poke holes in the cake.
For the sauce :
Place 1 cup of condensed milk, 1 cup of evaporated milk and 100grams of milk chocolate in a saucepan until chocolate is melted.
Pour the hot sauce over the cake
Once cooled make the topping
For the whipped cream , I used 1 and a half cups of fresh cream with half a cup of icing and half a cup of cocoa.
Decorate with ganache swirls or grated choc and edible flowers