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Tres Leches Cake, or "three milks cake," is a beloved dessert that has captured the hearts and taste buds of many around the globe. Originating from Latin America, this moist and decadent cake is soaked in a mixture of three different types of milk: evaporated milk, condensed milk, and whole milk. Its unique texture and rich flavor have made it a staple at birthday parties, celebrations, and gatherings. The traditional version is often topped with whipped cream and fresh fruits, making it a visually appealing and irresistible treat.

Easy Chocolate Tres Leches Cake

A delightful twist on a classic dish.
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Ingredients
  

1 cup all-purpose flour

1 cup granulated sugar

1/2 cup unsweetened cocoa powder

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, softened

3 large eggs

1 tsp vanilla extract

1/2 cup whole milk

1 cup sweetened condensed milk

1/2 cup evaporated milk

1/2 cup chocolate milk

Whipped cream (for topping)

Chocolate shavings or cocoa powder (for garnish)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.

    In a mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

      In another bowl, cream together the softened butter with a hand mixer until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

        Alternately add the dry ingredients and whole milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined and smooth.

          Pour the batter into the prepared baking dish and spread evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

            While the cake is baking, prepare the tres leches mixture: In a bowl, whisk together sweetened condensed milk, evaporated milk, and chocolate milk until well combined.

              Once the cake is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. Then, poke holes all over the top of the cake using a fork or a skewer.

                Slowly pour the tres leches mixture over the warm cake, allowing it to soak into the holes. Let the cake cool to room temperature, then refrigerate for at least 3 hours, or overnight for best results.

                  Before serving, top the cake with whipped cream and garnish with chocolate shavings or a dusting of cocoa powder.

                    Prep Time: 20 minutes | Total Time: 4 hours (includes cooling) | Servings: 12 slices