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.

Course Dessert

Cuisine Latin

Keyword 3 leches cakes, chocolate cake, latin desserts, moist vanilla sponge

Prep Time 15

Cook Time 30

Chilling Time 2

Servings

Calories 602kcal

Author Tiffany bendayan

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

US Customary - Metric

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