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chocolate très leches cake and can of nestle la lechera sweetened condensed milk

Chocolate Très Leches Cake


  • Author: Heather l The Super Mom Life
  • Yield: 15 pieces 1x

Description

If you love moist cake with a rich, chocolatey flavor, you have to try this chocolate très leches cake!


Ingredients

Scale

Cake

  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 eggs (room temp)
  • 1 tsp vanilla
  • 2 tsp instant espresso powder
  • 1 cup boiling water

Très Leches

  • 14oz can Nestlé® La Lechera® sweetened condensed milk
  • 3/4 cup half and half
  • 3/4 cup evaporated milk
  • 3 tbsp unsweetened cocoa powder

Chocolate Whipped Cream

  • 1 cup powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 3 cups heavy cream

Toppings (optional)

  • Maraschino cherries
  • Mini semi-sweet chocolate chips

Instructions

  • Preheat your oven to 350°.
  • Grease a 9×13 baking pan and set aside.
  • Sift together all of the dry ingredients (for the cake) in a large bowl and mix until combined.
  • In a separate bowl, mix remaining ingredients (for the cake), except for the espresso and water, with an electric mixer on med-high speed until combined.
  • Slowly add in the dry mix and continue mixing until fully combined.
  • Boil a cup of water and mix in the instant espresso powder.
  • Add the cup of espresso and mix with a wooden spoon until combined and pour batter into your greased baking pan.
  • Bake for 35 minutes. You will know that it’s done when you insert a toothpick into the center and it comes out clean.
  • Using a fork, poke holes throughout the hot cake. You’ll need enough holes that it can soak up all of the très leches.
  • In a medium bowl, combine the three milks and cocoa powder and whisk until cocoa powder has dissolved. It will look similar to chocolate milk.
  • Pour the très leches on top of the cake. It should seep into the cake’s holes. Set the cake aside and let cool for 30-45 minutes.
  • Using an electric mixer, mix the heavy cream on medium-high for a minute.
  • Sift the powdered sugar and cocoa powder and add half to the whipped cream
  • Mix on med-high for another minute.
  • Add the remaining mixture and mix on med-high for 3-4 minutes, until you get stiff peaks. Be careful not to over mix!
  • Stick the chocolate whipped cream in the refrigerator for 10 minutes while the cake continues to cool a bit.
  • Frost the cake with your chilled chocolate whipped cream and top with maraschino cherries and/or mini chocolate chips (optional).
  • Cover and refrigerate for at least 1-2 hours.
WELL HELLO THERE!

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