Equipment
Ingredients
Cake Batter
- 10 g unsalted butter, softened
- 180 g all-purpose flour
- 10 g baking powder
- 120 ml brewed coffee, hot
- 40 g unsweetened cocoa powder
- 120 ml whole milk
- 3 egg, room temperature
- 200 g granulated sugar
- 15 ml vanilla extract
- 6 g kosher salt
Milk Soak
- 234 g chocolate hazelnut spread
- 295 ml whole milk
- 240 ml heavy cream
- 350 ml evaporated milk
Whipped Topping
- 710 ml heavy cream, cold
- 30 g powdered sugar
- 5 ml vanilla extract
- 1 g salt
- 312 g chocolate hazelnut spread
- 15 g dark chocolate sprinkles
Nutrition (per serving)
Method
Preheat your oven to 175°C (350°F). Grease only the bottom of the 9-by-13-inch pan with softened butter, leaving the sides dry.
Sift the flour and baking powder together into a small bowl.
Whisk the hot coffee and cocoa powder in another bowl until the mixture is smooth. Let it rest for 5 minutes.
Stir 120ml of the whole milk into the coffee and cocoa mixture.
Using an electric mixer with a whisk attachment, beat the eggs, sugar, vanilla, and salt on high speed until the volume triples and the color becomes pale, about 8 to 10 minutes.
Reduce the mixer speed to low. Gradually add half of the flour, then the coffee mixture, and finally the rest of the flour. Mix until just combined.
Pour the batter into the pan and bake at 175°C (350°F) for 22 to 27 minutes until a tester comes out clean.
Remove the cake from the oven and let it cool completely in the pan for at least 1 hour.
Whisk the remaining 295ml of whole milk with 234g of hazelnut spread until smooth.
Stir the heavy cream and evaporated milk into the hazelnut-milk mixture.
Use a fork to poke holes across the entire surface of the cooled cake, spacing them about 1.5cm (0.5 inches) apart.
Slowly pour the milk mixture over the cake. Cover and refrigerate for 6 to 24 hours.
Beat the 710ml heavy cream, powdered sugar, vanilla, and salt on medium speed until soft peaks form.
Remove 240ml (1 cup) of the whipped cream, stir it into the 312g hazelnut spread until smooth, then fold this mixture back into the main whipped cream bowl.
Spread the hazelnut whipped cream over the cake and refrigerate for 30 minutes to set.
Top with chocolate sprinkles before serving.
Chef's Notes
- For a richer chocolate flavor in the cake, consider using Dutch-processed cocoa powder, which is less acidic and yields a darker hue and smoother taste.
- Ensure your cake is completely cool before poking holes and adding the milk soak. A warm cake will absorb the liquid too quickly and can become gummy.
- The chilling time for the tres leches soak is crucial. Allowing it to rest for at least 6 hours, or preferably overnight, lets the cake fully absorb the liquid, resulting in a moist and tender crumb.
- When whipping the cream for the topping, make sure the cream, bowl, and whisk are very cold. This helps the cream whip up faster and achieve a stable consistency.
- Don't overmix the batter once the dry ingredients are added. Overmixing can develop the gluten in the flour, leading to a tougher cake.
Storage
Refrigerator: 3 days — Keep covered to prevent the cream from absorbing fridge odors.
