Embrace the indulgence of our Ultimate Chocolate Tres Leches Cake, a heavenly creation crafted for the ardent chocolate lover. This cake features a rich, moist chocolate sponge soaked in a sweet chocolate milk mixture, elegantly crowned with a luscious chocolate whipped cream. Celebrating the classic tres leches tradition with a chocolate twist, this eggless and dairy-free masterpiece is surprisingly simple to prepare, making it the perfect centerpiece for any special occasion.
Why You’ll Love This:
Chocolate in three decadent forms comes together to offer an unparalleled sensory experience. The moist chocolate sponge lays the foundation, absorbing the creamy chocolate milk to create a tantalizingly soft texture. Topped with a velvety chocolate whipped cream, each bite is a deep dive into chocolate bliss. Plus, its eggless and dairy-free recipe ensures that it can be enjoyed by a wide range of dessert lovers.
Perfect Occasion:
This Ultimate Chocolate Tres Leches Cake is your go-to for celebrating birthdays, anniversaries, or any moment that calls for an extraordinary dessert. Its elegant presentation and exquisite taste make it a showstopper at dinner parties, holiday gatherings, or as a special treat to elevate the everyday.
Decoration Tips:
For an added touch of elegance, consider garnishing the cake with chocolate shavings, fresh berries, or edible flowers before serving. A light dusting of cocoa powder over the whipped cream offers a beautiful contrast, while chocolate curls can add texture and visual interest.
Heavenly Eggless and Dairy-Free Chocolate Tres Leches Cake
Makes one 8 x 8-inch cake
Chocolate Sponge Ingredients:
- 150ml milk of choice, warmed
- 15ml white vinegar
- 130g granulated sugar
- 2 tsp vanilla extract
- 80ml neutral oil
- 135g all-purpose flour
- 15g cocoa powder
- 1/8 tsp baking soda
- 1 tsp baking powder
- A pinch of salt
Sponge Directions:
- Preheat oven to 350°F (175°C). Line an 8 x 8-inch baking tin with parchment paper, leaving an overhang.
- Mix milk and vinegar; let stand for 5 minutes. Add oil, vanilla, and sugar, stirring until sugar dissolves.
- Fold dry ingredients into wet. Pour batter into the tin, baking for 20-25 minutes until set. Cool in the pan on a wire rack, then chill. Remove paper, place sponge back in the pan, and poke holes with a fork.
Chocolate Soaking Milk Ingredients:
- 240ml milk of choice
- 80ml whipping cream
- 180ml non-dairy condensed milk
- 10g cocoa powder
- 2 tsp vanilla extract
Soaking Milk Directions:
- Combine all ingredients in a pot; stir well. Simmer gently, then cool completely. Pour half over the cake, chill, then pour the rest. Reserve 1/2 cup for serving.
Chocolate Whipped Cream Ingredients:
- 200ml whipping cream
- 40g powdered or cane sugar
- 10g cocoa powder (plus extra for dusting)
Whipped Cream Directions:
- Whip cream, sugar, and cocoa until stiff peaks form. Spread evenly over the soaked cake. Chill 3-4 hours or overnight.
Garnish with a dusting of cocoa powder. Slice, serve with reserved soaking milk, and delve into the sumptuous layers of chocolate indulgence. Enjoy the ultimate treat that caters to both chocolate aficionados and those seeking a dairy-free delight.
