Hey there, you didn't do anything silly like make some New Year's resolutions involving chocolate or dessert or chocolate dessert and how you'll be consuming less chocolate/dessert in 2013, did you? I certainly hope not, because if you did? Well, let's put it this way: There's always next year.
Resolutions are for breaking, trust me. And this Tres Cocoas Leches Cake recipe from The Bitten Word is worth it! You read that right: Like a traditional Tres Leches Cake (made with "three milks," usually regular milk, condensed milk, and cream), except with the glorious addition of chocolate. Mmmm. Hey, you can always give up something else this year instead, like ... um, biting your nails or something boring and non-delicious.
Tres Cocoas Leches Cake
For best results, Tres Cocoas Leches Cake should be made one day prior to serving.
Make a devil's food cake per the package instructions, in a 9x13 pan (baking 30-35 minutes at 350).
Remove the cake from oven and let cool for 5-10 minutes. Using skewers or a sharp knife, poke holes over the top of the cake at 1-inch intervals.
While the cake is cooling, make the cream topping (below).
5 ounces unsweetened baker's chocolate
1 (14-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1/2 cup heavy cream
Melt chocolate in a double boiler. Once the chocolate is melted, slowly add the evaporated milk, the condensed milk, and the cream. Whisk as ingredients are added, until combined.
While cake is still warm, pour the cream topping over the cake and let it cool several hours, or overnight, before serving. Cake will absorb the cream mixture. Immediately before serving, top with whipped topping (below).
1 cup cream
2 tbsp cocoa powder, plus more for dusting
2 tbsp sugar
Whip cream. Stir in cocoa and sugar. Top the cake with the whipped cream and dust with more cocoa powder.
Image via thebittenword.com/Flickr