Chocolate Tres leche cake

 


Chocolate Tres leche cake

Ingredients:

Candyland Creations cooking milk chocolate 250g

Chocolate Cake:

Doodh (Milk) warm ½ Cup

Sirka (Vinegar) 1 tsp

Anday (Eggs) 3

Bareek cheeni (Caster sugar) 1 Cup

Dahi (Yogurt) ½ Cup

Vanilla extract 2 tsp

Cooking oil ¾ Cup

Maida (All-purpose flour) sifted 2 Cups

Cocoa powder ¾ Cup

Namak (Salt) 1 tsp

Baking powder ½ tsp

Baking soda 1 tsp

Chocolate Milk Syrup:

Doodh (Milk) hot 1 Cup

Cooking milk chocolate chopped 125g

Instant coffee 1 tsp

Condensed milk ½ Cup

Cream 200 ml

Whipped Cream Frosting:

Water as required

Whipping cream 500ml

Cooking milk chocolate 125g

Ice cubes

Icing sugar 4-5 tbs

Milk chocolate (melted)

Directions:

Chop coarsely cooking milk chocolate then divide into two equal parts (125g each) & set aside.

Chocolate Cake:

In a bowl, add milk and vinegar, whisk well and rest it for 5 minutes.

Add eggs, caster sugar & beat well.

Add yogurt & beat again.

Add vanilla essence, cooking oil, beat well & set aside.

In a bowl, add all-purpose flour, cocoa powder, salt, baking powder and baking soda & mix well.

Gradually add dry ingredients & beat again on low speed after each edition (Don’t over beat the mixture).

Grease 11x7” inch baking pan with cooking oil.

Pour prepared batter, tab slightly & bake in preheat oven at 170C for 35-40 minutes (on middle rack) or until wooden skewer comes out clean.

Take out from the oven & let it cool completely then loose the sides of the cake, flip the cake from upside down & poke holes with the help of wooden skewer.

Chocolate Milk Syrup:

In a jug, add milk, cooking milk chocolate & let it melt and whisk until well combined.

Add instant coffee, condensed milk, cream and whisk well.

Now pour prepared chocolate milk syrup and let it absorb, cover with cling film & refrigerate for 2 hours.

Whipped Cream Frosting:

On a double boiler, add water and bring it to boil.

Place a bowl, add whipping cream, cooking milk chocolate (125g),turn off the flame and whisk until chocolate melts.

On a large bowl, add ice cubes and place another bowl, add chocolate & cream mixture and let it cool down then beat until fluffy (approx. 5-6 minutes).

Add icing sugar & beat until soft peaks form (approx. 7-8 minutes).

Remove cling film and spread prepared frosting on the cooled cake & level with spatula and refrigerate until chilled.

Drizzle melted milk chocolate, cut into desired pieces & serve!

 

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