Chocolate Espresso Tres Leches Cake

January 24, 2011

This recipe came from Chef Jason Cline at the hip Hollywood Cuban restaurant, Paladar.

This recipe came from Chef Jason Cline at the hip Hollywood Cuban restaurant, Paladar. 

Chocolate Espresso Tres Leches Cake Ingredients: 
1 1/2c flour 
1/4 c cocoa powder 
1 c sugar 
5 eggs, room temperature 
1 t baking powder 
1/3 c espresso 
2 t vanilla extract 
1 t salt

Tres Leches Ingredients: 
12 oz evaporated milk 
14 oz condensed milk 
2 c heavy cream 
1 c espresso beans

Step by Step Instructions: 
Pre-heat the oven to 400 degrees.
Sift the flour, cocoa powder, baking powder, and salt together and set aside. 
In another mixing bowl, beat the eggs and sugar on high speed for about two minutes. 
Add the espresso and vanilla all at once and continue beating until mixture is fluffy, pale yellow, and has doubled in volume, about ten minutes.
Turn mixer off and quickly fold in dry ingredients. Please note: if you take too long, the eggs will drop in volume. 
Pour the cake batter into a greased cake pan. (You can use a 1 1/2 quart casserole dish, a large loaf pan, or a 9-inch round baking dish)
Bake at 400 degrees until toothpick inserted comes out clean. (Check from 45 minutes onwards).
Remove from the oven and let cool.

Meanwhile, whisk all the tres leches ingredients together until well blended. 
Steep the milk with the espresso until there is a strong espresso taste, about a half hour. Strain the milk.

Run a knife around the edges of the cake pan and poke holes in the entire surface of the cake with a toothpick. 
Pour the milk mixture over the cake, one cup at a time, until the cake can’t absorb any more liquid.

Cover and refrigerate over night. Serve with whipped cream topping, chocolate sauce and crème anglaise.