Description
This awesome chocolate tres leches cake is really a chocolate buttermilk cake in disguise. It also is the best way to get your chocolate milk fix. Just sayin’!
Ingredients
1/2 c hot coffee
6 T unsalted butter
2 large eggs
2/3 c buttermilk
2 t vanilla
1 c sugar
3/4 c flour
1/2 c unsweetened cocoa powder
1 1/2 t baking powder
1/2 t baking soda
1/4 t salt
4 oz semisweet chocolate, chopped
1/2 c sweetened condensed milk
1/2 c evaporated milk
1/2 c chocolate milk
2 c heavy cream, whipped until stiff peaks form
1 t instant espresso
Grated chocolate for garnish
Instructions
Preheat oven to 350. Grease an 8 x 8 pan with butter and set aside.
In a measuring cup, whisk the hot coffee and butter until the butter melts. Set aside.
In a large bowl, whisk together the eggs, buttermilk and vanilla. Stir in the sugar, flour, cocoa, baking powder and soda and salt.
Once it is halfway mixed, pour in the coffee/butter mixture and stir until the batter is smooth. Stir in the chopped chocolate.
Pour batter into your greased pan. Bake for 40-45 minutes, or until the cake is just set in the middle. Cool completely.
When cool, poke holes all over the cake, close together. Whisk together the condensed, evaporated and chocolate milk. Pour it over the tops of the cake and let it sink in. Refrigerate cake for at least 60 minutes, but I refrigerated it overnight.
After chilling and before serving mix your whipped cream with the instant espresso and spread over the top of the cake. Garnish with chocolate shavings, if desired. Store leftovers in the fridge!
Notes
*Does not include refrigerated time. Cake should be refrigerated for at least 60 minutes.
*Slightly adapted from A Sweet Eats
