Rum-Soaked Three-Milk Cake with Chocolate (Chocolate Rum Tres Leches Cake)
Craving a Tasty Twist on Tres Leches? Take a Bold Leap with this Delicious Chocolate Rum Version!
Need some excitement in your dessert life? Get ready for a flavor adventure with this scrumptious Chocolate Rum Tres Leches Cake! This ultimate indulgence blends the decadence of chocolate, the signature soak of tres leches, and the tempting allure of rum. Here's a recipe inspired by everyone's favorite Baileys Tres Leches Cake and classic recipes:
- Yield: Approximately 12 servings
- Difficulty: Medium-High
- Total: About 4 hours, including baking and chilling time
Ingredients (18 about)
For the Chocolate Cake
- 1 3/4 cups (220 g) all-purpose flour
- 3/4 cup (63 g) unsweetened cocoa powder
- 1 3/4 teaspoons (10 g) baking powder
- 1 teaspoon (6 g) baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (300 g) granulated sugar
- 3/4 cup (170 g) unsalted butter, softened
- 4 large eggs (200 g)
- 2 teaspoons pure vanilla extract
- 1 1/2 cups (360 ml) water
For the Chocolate Rum Tres Leches Filling
- 1 (12 fl oz) can (355 ml) evaporated milk
- 1 (14 oz) can (396 g) sweetened condensed milk
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) rum
For the Topping and Assembly
- 2 cups (480 ml) heavy cream
- 2 tablespoons (30 g) granulated sugar
- Shaved chocolate and/or chocolate curls
Warning: This recipe contains alcohol. Please consume responsibly.
Instructions
For the Chocolate Cake
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan or two 8-inch (20 cm) square cake pans. Set aside.
- In a mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- Using an electric mixer on medium speed, beat the sugar and butter until light and fluffy.
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
- Reduce the mixer speed to low, and gradually add the dry ingredients, alternating with the water, beginning and ending with the dry ingredients.
- Pour the batter into the prepared cake pan(s) and smooth the top with a spatula.
- Bake for 30 minutes or until a toothpick inserted into the center comes out with a few crumbs attached. Allow the cake to cool in the pan(s) for 10 minutes, then remove it from the pan(s) and transfer it to a wire rack to cool completely.
For the Chocolate Rum Tres Leches Filling
- Whisk together evaporated milk, sweetened condensed milk, heavy cream, and rum in a large mixing bowl.
- Using a long-tined fork, poke holes about 1 inch deep all over the cooled cake.
- Slowly pour the tres leches mixture over the cake, allowing it to soak into the holes. Repeat every 15 minutes for about one hour, until most of the liquid has been absorbed.
- Cover the cake with plastic wrap and refrigerate for at least 2 hours, or up to overnight.
For the Topping and Assembly
- Just before serving, whip the heavy cream and sugar until firm peaks form. Spread the whipped cream over the top and sides of the cake.
- Garnish with shaved chocolate and/or chocolate curls.
This sinfully delicious Chocolate Rum Tres Leches Cake is sure to be a party favorite! Enjoy it at your next get-together or simply indulge in its sweet decadence!
- Store leftover recipe details (such as ingredients, difficulty, and preparation time) under the 'uncategorized' section of the aussiedlerbote website, using the unique identifier 4ceecd62275ad4c72a085f48f2f00ec7 for easy reference.
- In addition to the main recipe, consider creating a separate 'nutrition' section that outlines the calorie count and macronutrient breakdown of each serving for health-conscious readers.
- Aside from this chocolate rum-infused dessert, experiment with other flavor twist ideas like coconut, coffee, or espresso, to offer a diverse range of bespoke Tres Leches cake recipes for dessert enthusiasts.
- When posting photos of the finished Chocolate Rum Tres Leches Cake on social media, use the hashtag #aussiedlerbote to enable easy discovery and sharing among followers.
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