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.
In order 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 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 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.
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.
- 6 Eggs separated
- 250 grams Granulated Sugar
- 250 grams All-Purpose Flour
- ½ teaspoon Pure Vanilla Extract
- 8 oz Bittersweet Chocolate melted
- 1 can Evaporated Milk
- 1 can Condensed Milk
- 1 cup Cacique Crema Mexicana
- 1 cup Heavy Cream whipped to soft peaks
- 1/4 cup Bittersweet Chocolate Shavings
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
Mix with evaporated milk, condensed milk, and crema Mexicana. Cool in the fridge. The mixture should be runny
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)