Description
A delicious chocolate sponge cake soaked in a creamy tres leches filling and topped with silky chocolate ganache.
Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar (divided)
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
- 1 cup sweetened condensed milk
- ¾ cup evaporated milk
- ½ cup chocolate milk
- ½ cup heavy cream
- 1 teaspoon espresso powder (optional)
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate (chips or chopped)
- 1 tablespoon unsalted butter (optional, for shine)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat the egg yolks with ¾ cup of the sugar until pale and thick, about 2–3 minutes. Stir in the milk and vanilla extract. Gently mix the dry ingredients into the yolk mixture until fully combined.
- In a separate bowl, beat the egg whites until soft peaks form, then gradually add the remaining ¼ cup sugar and beat until stiff peaks form. Fold the egg whites into the batter in three additions, being gentle to keep the mixture airy.
- Divide the batter evenly between the two prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- In a medium mixing bowl, whisk together the sweetened condensed milk, evaporated milk, chocolate milk, heavy cream, and espresso powder until well combined. Pour the mixture into a small saucepan and heat over low heat until just steaming, stirring occasionally to avoid scorching. Remove from heat and let it cool to room temperature before using.
- Place one cooled cake layer on a serving plate or cake board. Use a spoon to spread the tres leches mixture generously over the top of the bottom cake layer, allowing it to soak in without overflowing the edges. Gently place the second cake layer on top. Chill the assembled cake in the refrigerator for at least 2 hours to allow the milk mixture to set slightly and stay contained during glazing.
- In a small saucepan, heat the heavy cream until it begins to steam, but do not let it boil. Place the chocolate in a heatproof bowl, then pour the hot cream over it. Let sit for 1–2 minutes to allow the chocolate to melt. Stir until smooth and glossy. Add the butter, if using, and stir until fully incorporated. Let the ganache cool slightly until it thickens but is still pourable.
- Remove the chilled cake from the refrigerator. Pour the ganache over the top, using an offset spatula to guide it toward the edges and let it drip naturally down the sides. Chill the cake again for 30–60 minutes to allow the ganache to set fully before slicing and serving.
Notes
- Ensure that the cakes are completely cool before assembly.
- Leftover tres leches mixture can be used for soaking, but be careful not to overflow the edges.
- Optional espresso powder enhances the chocolate flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 140mg