hey guys today we're making the
chocolate version of my tres leches cake
this is the tres leches cake for all
you chocolate lovers it's a moist and
delicious chocolate cake soaked in
chocolate milk and topped with chocolate
whipped cream it's creamy and chocolatey
and decadent and it's the perfect
chocolate cake for summer now before we
start making the sponge cake base for
this delicious cake we do need to melt
the chocolate and butter together which
we're going to add to the cake it's
important you do this now that way it
has time to cool before you add it to
your eggs I like to use the microwave for
this it's easy it's fast just make sure
you give it a stir every 30 seconds so
the chocolate doesn't burn set this to
the side to cool and in the meantime
we're going to whip up the egg whites
with half a teaspoon of lemon juice you
can use cream of tartar if you prefer
make sure you're using a clean glass or
metal bowl so the egg whites whip up
properly and when the eggs start to
become foamy you can start adding the
sugar one tablespoon at a time
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meringue is ready once it reaches stiff
peaks and it becomes glossy set this to
the side and in this other bowl I have
some cocoa powder which we're going to
bloom some hot milk which will dissolve
the cocoa and intensify the chocolate
flavor of this delicious cake give this
a good stir and to bring down the
temperature of this mixture before
adding the eggs we're going to add the
melted chocolate and butter which should
have cooled by now now in case you're
wondering why my previous day's leches
cake doesn't call for butter and this
one does it's because cocoa powder tends
to absorb lots of moisture loss of
liquid so this cake really does need
that extra fat I've mixed in the egg
yolks and this is already looking so
delicious you're going to add your dry
ingredients careful don't over mix as
soon as these are incorporated you're
ready to fold in the egg whites add
three big dollops of your meringue to
this cake batter to loosen and lighten
this mixture and once those are mixed in
you can fold in the rest of your
meringue this batter may seem quite
loose compared to other sponge cakes and
that's completely normal because of the
additional chocolate and additional fat
you're going to transfer this cake
batter into a pan buttered floured and
lined with parchment paper a round cake
pan works just as fine and you're going
to bake this cake in a preheated oven at
160 degrees Celsius or 320 Fahrenheit
for around 25 minutes do the toothpick
test if it comes out clean the cake is
ready you're going to let this cake cool
for five minutes and it's pan and then
turn it over onto a rack and let it cool
completely okay so because this is a
chocolate to the siliceous cake it only
makes sense to soak this cake and
chocolate milk so in my measuring cup I
have some cocoa powder and chocolate and
to this we're going to add some hot milk
which again will bloom the cocoa powder
but also melt the chocolate give these a
good mix and once everything has
dissolved you can add your other milks
instead of evaporated milk I do like to
use heavy cream as it gives this cake
more richness and flavor and sweet
condensed milk as usual give these a
good stir and your chocolate milk bath
is ready for you to enjoy no I'm joking
okay so put the cake back in its pan and
poke lots of holes into the cake using a
fork or a toothpick and you're going to
pour your milk bath all over the cake if
you've never made that as much as cake
this may seem like a lot of liquid but
the cake needs it that's the beauty of
this cake you're going to let this cake
sit for at least an hour in the fridge
and then depending on your texture
preference you can either serve this
cake in its pan with the excess milk or
transfer it onto a serving plate like I
do this is completely up to you in this
a measuring cup that we use for our milk
bath we're going to make the chocolate
whipped cream you'll need some chocolate
and cream add only half of the cream and
you're
to microwave this stirring every 30
seconds until the chocolate dissolves
add the sugar and the remaining cream
which will again lower the temperature
of your mixture and you're going to pop
this in the fridge because whipped cream
only whips if it's extremely cold now if
you want a shortcuts you can use just
cocoa powder and cream and whip this up
immediately
however since your cake is already
resting in the fridge for at least an
hour I suggest you use real chocolates
because it's more delicious and it has
better texture whip your dreams to
medium Peaks and we're ready to cover
the cake entirely and this delicious
what's create the cream as it sits in
the fridge it will develop almost a soft
mousse-like texture which is amazing I
like to keep things pretty simple and
just smooth the top with my bench
scraper however if you want to have some
chocolate curls or a dusting of cocoa
powder that would be lovely and
delicious now because I'm not serving
this cake in its pan I do like to trim
the sides and this is optional now let's
talk about this cake the longer you
leave it to sit the better it will
become kind of like tiramisu you'll give
a chance to the chocolate milk not only
to soak into the cake but also to
develop its flavor even more and become
one with the cake it's going to be one
of the best chocolate cake guys you'll
ever have I promise you I said it so
drop everything you're doing and go make
this cake I know there's a few extra
steps but they're all simple and
definitely worth it here you can get a
really good look at the texture of the
cake you can see that chocolate milk
just coming right through the cake it's
so moist and creamy
definitely a chocolate cake you need to
try
