Best Tres Leches De Ron Con Chocolate Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE TRES LECHES CAKE



Chocolate Tres Leches Cake image

A chocolate version of a Mexican classic. This moist and delicious cake tastes like you spent all day in the kitchen but a boxed mix makes it so easy! For variety, you can add one tablespoon coffee-flavored liquor (such as Kahlua®) to your milk mixture or a 1/2 teaspoon of cinnamon to your cake batter.

Provided by MrsFisher0729

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h55m

Yield 18

Number Of Ingredients 12

1 (18.25 ounce) package Swiss chocolate cake mix (such as Duncan Hines®)
1 ¼ cups chocolate milk
½ cup canola oil
3 eggs
1 teaspoon instant espresso powder
1 (14 ounce) can sweetened condensed milk
¾ cup half-and-half
¾ cup evaporated milk
3 tablespoons unsweetened cocoa powder
1 cup confectioners' sugar
½ cup unsweetened cocoa powder
3 cups heavy whipping cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch pan with butter and flour.
  • Beat cake mix, chocolate milk, canola oil, eggs, and espresso powder together in a large bowl with an electric hand mixer on a low speed until dry ingredients are moistened. Increase speed to medium and continue beating another 2 minutes; pour into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Remove cake from the oven and allow it to cool in the pan until it is no longer hot to the touch. While the cake is still warm, poke lots of holes all over the cake with a small skewer or a fork.
  • Whisk sweetened condensed milk, half-and-half, evaporated milk, and 3 tablespoons cocoa powder together in a bowl until cocoa is mostly incorporated into the liquid; slowly pour the milk mixture evenly over the cake. Allow the cake to cool completely as the liquid soaks into it.
  • Sift confectioners' sugar and cocoa powder together in a bowl.
  • Beat heavy whipping cream in a stand mixer on medium speed for about 1 minute. While continuing to mix, add sugar-and-cocoa mixture to the cream in 2 batches, allowing the first to incorporate before adding the second. Increase mixer speed to medium-high; beat until soft peaks form and the cream is thickened and spreadable. Spread chocolate whipped cream on the cake to serve.

Nutrition Facts : Calories 471.7 calories, Carbohydrate 46.3 g, Cholesterol 100.9 mg, Fat 30.8 g, Fiber 1.9 g, Protein 7.5 g, SaturatedFat 13.7 g, Sodium 318.9 mg, Sugar 32.6 g

TRIPLE CHOCOLATE-TRES LECHES CAKE



Triple Chocolate-Tres Leches Cake image

Tres Leches Cake is a classic Nicaraguan cake soaked with three forms of leches, or "milks." It's a favorite among our fans, so we took our classic Tres Leches cake recipe and gave it a rich, chocolaty twist! A moist chocolate fudge cake is soaked with chocolate milk, topped with sweetened whipped cream and garnished with beautifully curled chocolate shavings for an indulgent dessert that's every chocolate lover's dream. The best part? It serves 15, making this a perfect-sized cake for any potluck or party.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 15

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1 1/4 cups chocolate milk
1/2 cup butter, melted
4 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup chocolate milk
1/2 cup heavy whipping cream
1 1/2 cups heavy whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla
Chocolate curls, if desired

Steps:

  • Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 30 to 34 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack. Immediately poke holes using fork over top of cake. If necessary, wipe fork tines occasionally with paper towel to reduce sticking.
  • In medium bowl, stir together Filling ingredients until blended. Evenly pour over cake, working back and forth to fill holes. Tap pan on counter several times to help filling mixture flow down holes. Refrigerate about 2 hours or until chilled (when cutting pieces to serve, you may notice some of the liquid on the bottom of the pan).
  • In chilled medium bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Frost top of chilled cake with whipped cream. Sprinkle chocolate curls on top. Cut into 5 rows by 3 rows. Store loosely covered in refrigerator.

Nutrition Facts : Calories 420, Carbohydrate 45 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 33 g, TransFat 1/2 g

Related Topics