Chocolate Tres Leches Cake Recipe

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Chocolate Tres Leches Cake
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Ingredients
14
Count
Nutrition
281
Calories
Total time
360
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees.
  2. Prepare a cardboard circle using the bottom of cake pan as a guide; set aside.
  3. Grease two 9-in round cake pans then dust with powdered cocoa, knocking out excess.
  4. For the cake, in a large bowl combine flour, cocoa and baking powder.
  5. In a medium size bowl, combine the milk and vanilla.
  6. Set both aside.
  7. Place egg whites in a clean bowl and beat at high speed until peaks are formed.
  8. Turn the mixer down to medium speed and gradually add the sugar to the egg whites.
  9. Once the sugar is dissolved, add egg yolks and beat for 3 minutes.
  10. Continue beating egg white mixture on medium-low speed and add flour and milk alternately until well blended.
  11. Divide batter between the two pans and bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
  12. Leave the cakes in the baking pans.
  13. While the cakes are still warm, punch holes in cake with wooden skewer.
  14. Combine the sauce ingredients and pour evenly over the two layers.
  15. Place the cakes in refrigerator and allow to cool.
  16. In a small, heavy saucepan on medium heat, stir the cream and chocolate together until chocolate is melted and mixture is blended.
  17. Add vanilla and stir for 1 minute.
  18. When ready to assemble, remove cake for refrigerator and allow to reach room temperature.
  19. The cakes will be very moist and will need special handling.
  20. Run a spatula around the inside of the pan and slightly under layers to loosen.
  21. Place the prepared cardboard over one pan and invert.
  22. Pour some frosting over the layer and spread with spatula.
  23. Using your hand or a spatula to hold second layer in pan, invert onto frosted layer and carefully lift pan away.
  24. Set the cake on a rack over a jellyroll pan and power the warm frosting over the cake, smoothing with a spatula to completely coat top and sides of cake.
  25. Let stand at room temperature for 10 minutes and scape any excess frosting from the jellyroll pan back into the saucepan.
  26. Heat excess frosting, stirring until smooth.
  27. Cool slightly and againpour over the cake, smoothing with a spatula over top and sides.
  28. Refrigerate until glaze is set.
  29. Let cake stand at room temperature for at least 15 minutes before serving.
  30. Garnish with fresh strawberries or dust lightly with powdered sugar.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 280.74 Kcal (1175 kJ)
Calories from fat 108.68 Kcal
% Daily Value*
Total Fat 12.08g 19%
Cholesterol 54.34mg 18%
Sodium 57.8mg 2%
Potassium 296.07mg 6%
Total Carbs 43.09g 14%
Sugars 29.9g 120%
Dietary Fiber 2.44g 10%
Protein 4.66g 9%
Vitamin C 0.2mg 0%
Iron 1.3mg 7%
Calcium 85.1mg 9%
Amount Per 100 g
Calories 332.48 Kcal (1392 kJ)
Calories from fat 128.71 Kcal
% Daily Value*
Total Fat 14.3g 19%
Cholesterol 64.35mg 18%
Sodium 68.45mg 2%
Potassium 350.63mg 6%
Total Carbs 51.03g 14%
Sugars 35.42g 120%
Dietary Fiber 2.88g 10%
Protein 5.52g 9%
Vitamin C 0.2mg 0%
Iron 1.5mg 7%
Calcium 100.8mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.1
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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