nutritional info
;
ingredients
Chocolate Sponge Cake
1/3 cup hot brewed coffee* (78 ml)
6 tablespoons unsalted butter (3 oz, 85 grams)
1/3 cup chocolate chips, or chopped chocolate (2 oz, 56 grams)**
2/3 cup whole milk
2 eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour (3.37 oz, 95 grams)
1/3 cup cocoa powder (1.41 oz, 40 grams)
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Chocolate Tres Leches
2/3 cup whole milk (157 ml)
1/2 cup chocolate chips, or chopped chocolate (3 oz, 85 grams)
1/2 cup evaporated milk (118 ml)
2/3 cup Magnolia Brand condensed milk (157 ml)
Whipped Cream topping
1 cup heavy cream (236 ml)
2 tablespoons powdered sugar
1 teaspoon vanilla extract
instructions
- CHOCOLATE SPONGE CAKE: Grease and flour a 8×8” square cake pan. Pre-heat the oven to 350ºF.
- Mix the hot coffee, with butter, and chocolate. Whisk together until the chocolate and butter are melted. If the chocolate and butter aren’t melted, feel free to place the bowl in the microwave for 15 second intervals, whisking in between until the mixture is smooth. Let it cool down slightly.
- Whisk milk, eggs, and vanilla together in a measuring cup. Pour it over the coffee, butter, and chocolate mixture. Whisk to combine.
- Sift flour, cocoa powder, baking powder, baking soda, and salt together. Add dry ingredients to wet ingredients. Whisk until a smooth batter is formed, without lumps.
- Pour into prepared pan. Bake in the pre-heated oven for about 40 minutes, or until a toothpick comes out clean when inserted in the cake.
- CHOCOLATE TRES LECHES: Heat up milk until very hot, but don’t let it boil. Turn it off the heat before that. Pour it over chocolate, whisk until chocolate melts.
- Add evaporated milk and condensed milk. Whisk all milks and chocolate together until smooth and incorporated.
- TO ASSEMBLE: Let the cake cool down completely. Leave the cake inside the cake pan. Once cake is completely cooled, poke holes all over the cake with a fork.
- Pour Chocolate Tres Leches mixture over the entire cake. It will seem like a lot of liquid, but don’t worry, the cake will soak all of it up.
- Cover the cake pan with plastic wrap. Place it in the fridge for at least 6 hours, preferably overnight.
- WHIPPED CREAM: Whip cold heavy cream and sugar with an electric mixer for 2-3 minutes, until soft and firm peaks form. Add vanilla and mix briefly to combine. Use a spatula to spread the whipped cream over the cooled cake.
- Slice, serve, and enjoy!
- STORAGE: This cake will store well in the fridge for up to 4 days.
- *Coffee: You can use hot water instead of the hot coffee. If using water instead of coffee, you can either add 1/2 teaspoon of espresso powder to the dry ingredients, or just leave it out. The coffee helps enhance the chocolate taste and richness, but it will be completely fine without it.
- **Chocolate: I used bittersweet chocolate, feel free to use whatever kind of chocolate you prefer, just don’t use unsweetened.
Share
