Chocolate 3 Leches Cake
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.
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
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Preheat oven to 350 degrees Fahrenheit
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Grease a 9x13" rectangular baking pan or glass dish
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Beat the egg yolks on high speed for 5 minutes or until pale yellow and creamy
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Add the sugar and keep beating for 4-5 minutes more
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In the meantime, whip the egg whites until medium peaks form
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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
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Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean
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Remove from oven and let it cool
For Chocolate Milk
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Melt chocolate
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Mix with evaporated milk, condensed milk, and crema Mexicana. Cool in the fridge. The mixture should be runny
Assembly
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Poke cool cake with holes all over. Make sure you poke it down to the bottom
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Pour cool chocolate milk all over the cake. Refrigerate to allow the milks to soak the cake
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Top with whipped cream and shaved chocolate (optional)