Oh my! What can I say about this cake? This is a cross between chocolate mousse and a cake and is so rich that you only need a tiny bit. It is so rich and moist. One of my favourite summer desserts.
‘Tres leche’ is Spanish for’ 3 milk’, and you can see from the ingredients that the sauce is made from evaporated milk, condensed milk and cream. A tres leche cake it literally a sponge cake which is soaked in 3 milks.
Dry ingredients:
210g self-raising flour
1 teaspoon baking powder
2 teaspoon bicarbonate of soda
1 teaspoon salt
90g cocoa powder
350g white sugar
Wet ingredients:
2 large eggs
125ml vegetable oil
250ml buttermilk
250ml coffee
Sauce:
397g condensed milk
150ml evaporated milk
100ml single cream
3 tablespoons cocoa powder
Measure all the dry ingredients in your mixing bowl. Then add all the wet ingredients.
If you can’t get hold of buttermilk, you can make your own. Buttermilk is just soured milk. Add 1 tablespoon of lemon juice to 250ml of milk and leave it for around half an hour and you will see the lemon juice has caused the milk to curdle slightly. This is buttermilk.
Whisk the dry ingredients and the wet ingredients together to form a runny batter. It won’t look anything like a normal cake mix, so don’t panic if you think the mix is too runny.
Bake in a square tray bake tin, which has been lined with baking paper, for around 45 mins at 180 degrees. Check it after this time, as it may need longer. Don’t worry if it needs 50 minutes, as all ovens are different. (The tin I used is 20cm x 23cm)
Leave the cake in the tray while you make the sauce.
Mix the condensed milk, evaporated milk, cream and cocoa powder together in a large bowl or jug. It will take some mixing to get the cocoa powder to dissolve, so just keep stirring.
Make tiny holes all over the top of the cake with a cake skewer, a pin, or a fork. Then pour the sauce over the cake really slowly, giving it time to sink in. The sauce will sit on top of the cake and will need time to sink in, so be patient. It really needs to be left overnight.
It will stay fresh in the fridge for up to 4 days.
The cake freezes really well; just allow 2 hours or so for it to defrost.
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