Decadent Tres Leches Cake with Nutty Chocolate Topping

Decadent Tres Leches Cake with Nutty Chocolate Topping

Ingredients

• For the cake:
  • 1 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 5 large eggs, separated
  • 1 cup granulated sugar, divided
  • 1/3 cup whole milk
  • 1 tsp vanilla extract
• For the tres leches mixture:
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1/4 cup heavy cream
• For the topping:
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup chopped nuts (like pecans or walnuts)
  • 1/2 cup crushed chocolate or chocolate shavings

Instructions

1. Preheat oven and prepare the pan:
   • Preheat your oven to 350°F (175°C).
   • Grease and flour a 9×13 inch baking pan.
2. Mix dry ingredients:
   • In a medium bowl, combine flour, baking powder, and salt.
3. Whisk eggs and sugar:
   • In a large bowl, beat egg yolks with 3/4 cup sugar until pale and creamy.
   • Mix in milk and vanilla.
   • Stir in the flour mixture until just combined.
4. Beat egg whites to stiff peaks:
   • In another bowl, beat egg whites to soft peaks, gradually adding the remaining 1/4 cup sugar until stiff peaks form.
   • Gently fold the egg whites into the batter.
   • Pour this batter into the prepared pan.
5. Bake the cake:
   • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
   • Remove from oven and let cool slightly.
6. Prepare tres leches mixture and soak the cake:
   • In a pitcher, whisk together evaporated milk, sweetened condensed milk, and heavy cream.
   • Pierce the cake all over with a fork, then gradually pour the milk mixture over the cake. Let it soak in as you pour.
7. Whip the cream for topping:
   • Beat heavy whipping cream with powdered sugar and vanilla until it forms soft peaks.
   • Spread over the soaked cake.
8. Garnish and serve:
   • Sprinkle the chopped nuts and chocolate over the whipped cream.
   • Refrigerate for at least 4 hours, or overnight, before serving to allow the flavors to meld.

This cake is best served chilled and can be kept in the refrigerator for up to 3 days. Enjoy your baking!