Thank you Real California Milk for sponsoring this delicious post
Can’t get enough of this Mouthwatering Chocolate 3 Leches Cake. Enjoy a moist sponge soaked with chocolate milk goodness and served with whipped cream on top
Mouthwatering Chocolate 3 Leches Cake
Normally when I make this dessert at home, I try to get it out of my house as fast as possible. Otherwise, I end up grabbing a spoon and gobbling it all by myself. It is so good, moist, sweet and decadent.
This time, I added the perfect twist: chocolate mixed with the milk.
When one thinks about Chocolate 3 Leches Cake, you imagine a chocolate sponge cake soaked in all those delicious kinds of milk. And though that’s delicious, the chocolate flavor of the cake usually gets lost.
To really taste the chocolate in every bite, I flipped it around.
First, I baked my airy vanilla sponge. Then I whisked a delicious chocolate milk concoction comprised of bittersweet chocolate, evaporated milk, condensed milk, and crema Mexicana.
After the cake was baked and cooled, I poked tons of holes all over it and poured my chocolate cold mixture.
The result is this moist, flavorful, beauty:
It was hard taking all the pictures of my Chocolate 3 Leches Cake. I kept eating it…
On the top, I piped some unsweetened whipped cream and shaved chocolate to counterbalance the sweetness of the sponge and chocolate milk.
This October we celebrate Hispanic Heritage Month by baking delicious treats from our home countries.
Next time you’re in the dairy section of your supermarket, look for the Real California Milk Seal.
I hope you can try this delicious Chocolate 3 Leches Cake at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet.
Chocolate 3 Leches Cake
Equipment
- Kitchen Aid Mixer
Ingredients
For Sponge Cake
- 6 Eggs separated
- 250 grams Granulated Sugar
- 250 grams All-Purpose Flour
- ½ teaspoon Pure Vanilla Extract
For Chocolate Milk
- 8 oz Bittersweet Chocolate melted
- 1 can Evaporated Milk
- 1 can Condensed Milk
- 1 cup Cacique Crema Mexicana
Toppings (optional)
- 1 cup Heavy Cream whipped to soft peaks
- 1/4 cup Bittersweet Chocolate Shavings
Instructions
For Sponge Cake
- Preheat oven to 350 degrees Fahrenheit
- Grease a 9x13" rectangular baking pan or glass dish
- Beat the egg yolks on high speed for 5 minutes or until pale yellow and creamy
- Add the sugar and keep beating for 4-5 minutes more
- In the meantime, whip the egg whites until medium peaks form
- Remove the yolks from the beater and carefully fold in 1/3 of the egg whites, alternating with the flour. This step needs to be done very slowly as to maintain the volume from the egg whites
- Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean
- Remove from oven and let it cool
For Chocolate Milk
- Melt chocolate
- Mix with evaporated milk, condensed milk, and crema Mexicana. Cool in the fridge. The mixture should be runny
Assembly
- Poke cool cake with holes all over. Make sure you poke it down to the bottom
- Pour cool chocolate milk all over the cake. Refrigerate to allow the milks to soak the cake
- Top with whipped cream and shaved chocolate (optional)
Nutrition
You may also like:
Tapioca Spiced Poke Cake
Thanks for providing nutrition facts. 113 percent saturated fat really puts motivation in portion control. When I first saw this dish I thought it had oatmeal on top of it. My eyes are getting too old. But this recipe is delicious. Just be careful y’all, It’s one of those splurge occasions. 🙂
Of course! #worth it 🙂
Thank you for such detailed recipes! It’s also really delicious!
you’re welcome!