This recipe came to me as “divine inspiration” just before Valentine’s Day 2006. I wanted a new chocolate dessert for my menu but really hadn’t had the time or flash of creativity to make it happen. About a week before that mega dining-out holiday, a light flashed. I headed into the kitchen and went on a cake-baking binge. By Valentine’s Day, I was ready to roll out Chocolate Tres Leches Cake as a holiday special. Customers loved it. Critics and food writers couldn’t print enough about it. I had hit the recipe bull’s-eye with this one. This cake has won numerous “best of’s” in various publications and was featured in Texas Monthly magazine. It continues to bring joy to chocolate lovers.
It calls for Abuelita cinnamon-flavored chocolate tablets, traditionally used for Mexican Hot Chocolate. This product is widely available in Hispanic supermarkets. If Abuelita or Ibarra brands aren’t available, substitute top-quality semisweet chocolate, such as Ghirardelli Semi-Sweet Baking Bar, Callebaut semisweet chocolate block, or Baker’s Semi-Sweet Baking Chocolate Bar.
Makes 12 servings
Cake Batter
1¼ cups all-purpose flour
¼ cup Hershey’s Special Dark cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
¾ cup (1½ sticks) unsalted butter, softened at room temperature
8 ounces semisweet chocolate, coarsely chopped
2 tablets Abuelita Mexican Hot Chocolate, or 2 ounces semisweet chocolate
4 large eggs
1½ cups sugar
1 teaspoon vanilla extract (Mexican vanilla preferred, see here)
1 cup buttermilk, at room temperature
Three Milks Chocolate
1 cup whole milk
1 cup evaporated milk
½ cup sweetened condensed milk
¼ cup Hershey’s Chocolate Syrup
½ teaspoon ground cinnamon
Chocolate Whipped Cream Frosting
8 ounces cream cheese, softened at room temperature
½ cup sugar
1 teaspoon vanilla extract (Mexican vanilla preferred, see here)
1 teaspoon ground cinnamon
2 cups heavy whipping cream
3 to 5 tablespoons Hershey’s Special Dark cocoa powder
1/8 teaspoon salt
Place a baking rack in the middle of the oven. Preheat the oven to 350°F. Grease and flour a 9 × 13-inch baking pan.
Make the cake batter: In a medium bowl, combine the flour, cocoa powder, baking soda, salt, and cinnamon. Using a large wooden spoon, stir to combine. Sift the dry ingredients into another bowl and set aside.
In a small metal bowl, combine the butter and semisweet and Mexican chocolates. Place the bowl over a saucepan with ½ inch of simmering water. Or use a double boiler. The bottom of the bowl should be in the water but not touch the bottom of the saucepan. Stir until the mixture is smooth. Set aside off the heat to cool to room temperature.
In a clean medium bowl, combine the eggs, sugar, and vanilla. Using an electric mixer on medium speed, blend well. Add the buttermilk and mix on medium speed until smooth.
Using a whisk, gradually add the chocolate to the egg mixture, mixing until smooth.
With the electric mixer on low speed, gradually add the dry ingredients in three parts, mixing well after each addition. Mix until smooth.
Pour the batter into the prepared pan. Bake for 35 minutes, turning the pan halfway through baking to make sure the cake bakes evenly. Check for doneness by inserting a toothpick in the center of the cake. If it comes out clean, place the cake on a cooling rack. If the toothpick comes out moist with batter, bake the cake for another 5 minutes.
Place the cake on a rack to cool for 1 hour. Run a knife around the edges of the cake to loosen. Turn the cake out onto a flat sheet pan. Peel away the parchment paper. Cover with plastic wrap and refrigerate for 5 to 6 hours, until the cake is well chilled.
Make the three milks chocolate: In a large measuring bowl with a handle and spout, combine the whole milk, evaporated milk, sweetened condensed milk, chocolate syrup, and cinnamon. Using an electric mixer on medium speed, blend well.
Using a wooden skewer, poke holes all the way through the cake about ½ inch apart. Slowly pour the three milks chocolate over the cake so it soaks in evenly.
Make the chocolate whipped cream frosting: Place a medium mixing bowl and beaters or whisk in the freezer for 30 minutes.
In the chilled bowl, combine the cream cheese and sugar. Using an electric mixer on medium speed, mix until smooth and well blended, about 2 minutes. Add the vanilla and cinnamon; mix for another 30 seconds.
With the mixer on high speed, gradually add the whipping cream. Add the salt. Gradually add the cocoa powder, beating until the frosting is stiff enough to form peaks, 3 to 4 minutes longer, and until the chocolate is well blended.
Spread the frosting over the top and sides of the cake. Refrigerate for several hours before serving. Store any leftovers in the refrigerator.