From the moment when I first tasted Tres Leches (three milks) Cake, I was smitten. So as I 'collected' recipes to include in this chocolate blog, I couldn't resist trying out a new-to-me recipe for Chocolate Tres Leches Cake. It's important to know this isn't a typical cake in terms of texture. In fact, even after refrigeration, it remains VERY moist and even a bit like bread pudding. As with last week's post this one got its start when I found a link: https://www.countryliving.com/food-drinks/a36319250/chocolate-tres-leches-cake-recipe/
But those who know me personally and/or through this blog know that I rarely use a recipe the way I found it. The same holds true here. Take a look at how I made this decadent cake but found ways to change it for our tastes. Most of all, enjoy!
Here are the dry ingredients, for which I made no changes in quantities.
Although I didn't change anything about the wet batter ingredients this time around, I would reduce the amount of coffee from 3/4 cup to 1/2 cup, the next time that I make it.
When I combined the milks I also added about 1 1/2 teaspoons of cinnamon - a favorite family flavor. Although I didn't reduce the amount of milks when I made this recipe a few days ago, I found myself 'pouring off' what appeared to be excess milk from the cooling cake. I believe I will reduce the quantity of milks by 1/3 to 1/2, in the future.
Here's the cooling cake.
You'll notice some 'sprinkles' on my version of this dessert. As ultra-rich as this recipe is, I decided to skip a top layer of whipped cream. Instead, I lightly sprinkled confectioner's sugar immediately on top. After that, I pulverized a small handful of bittersweet chocolate chips and then sprinkled some across the sugar. The results were still decadent and delicious!!
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