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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