Chocolate Raspberry Tres Leches Cake

Chocolate raspberry tres leches cake! Say that again! Chocolate raspberry tres leches cake! Oh my! This cake will definitely make you feel like you are in some fancy restaurant. It’s that tasty!

I have had this cake in mind for quite some time now!

I do love a simple chocolate cake! Yes I do! It is one of the few times I will indulge in a small slice of cake. It has to be homemade. Makes it all that much more special.

In order to get this recipe to you in a timely matter, I am just going right to the point! Videos!

Tres leches comes to life, step by step in three separate videos. I decided to break down the recipe in three videos so I would not have to jam everything in one. It can be a little overwhelming.

There is just something about pink frosting that I cannot ignore!

Since I was a very young girl, I loved pink frosting on a cake. This is the very reason I was always drawn to those slices of cortadillo Mexicano(Mexican Pink Cake) at la panaderia(Mexican bakery). Mom would bake us homemade cakes for our birthday and of course, I would always request pink frosting. This easy, so easy raspberry whipped cream is tasty and I cannot wait to explore other jello flavors in this recipe.

The Printable Recipe!

I spend a lot of time picking which recipes I want to develop for my blog. The recipe concept, photos, writing, editing, producing videos. It’s a lot of work, but I love what I do! I love social media and sharing there, but my blog is priority. It’s very important to me to provide you all with a printable recipe that you can have right in front of you to follow. If you google La Piña en La Cocina, my blog should pop up immediately. I am the only one! Lol!

Chocolate Raspberry Tres Leches Cake

My love of chocolate cake and tres leches in one! Bonus raspberry compote and whipped cream makes it feel fancy! So Delicious!

5 from 2 votes

Print Pin Rate

Course: Baking, Dessert

Cuisine: Mexican

Prep Time: 1 hour hour

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 50 minutes minutes

Servings: 8 Servings

Equipment

• heart shape baking pan
• Hand held mixer or stand mixer

Ingredients

Raspberry Compote

• 20 oz fresh raspberries reserve 8 oz of fresh raspberries to decorate cake
• ½ c sugar
• Juice of half a lemon
• 1 tsp vanilla
• 1 tbsp cornstarch
• 1 tbsp cold water to dissolve cornstarch

Raspberry Whipped Topping

• 5 tbsps raspberry jello powder
• 2/3 c boiling water
• 2 cups chilled heavy cream
• ½ c powdered sugar

Chocolate Tres Leches

• 11/4 cups all-purpose flour
• ¼ c dark chocolate cocoa powder
• 1 full tsp ground cinnamon
• 1 tablespoon baking powder
• 4 large room temperature eggs separated
• 1 cup sugar
• ½ cup whole milk at room temperature
• Tres Leches
• 1 14 oz. can sweetened condensed milk
• 1 12 oz. can evaporated milk
• 1 cup heavy cream
• 2 teaspoons Vanilla extract
• 3 oz disc of Mexican chocolate

Instructions

• Raspberry Compote
• In a saucepan, combine the raspberries, sugar, and lemon juice. Cook at medium/low heat, stirring as needed until raspberries break down and begin to thicken. Once they thicken and reduce, mix the cornstarch with cold water until it’s smooth. Mix in vanilla. Pour into simmering raspberry compote. Stir continuously for the next 30-40 seconds. It should become very thick. Remove from heat and let cool in the refrigerator.
• Raspberry Whipped Topping
• In a small saucepan bring 2/3 c of water to a boil. In a bowl or measuring cup add 5 tbsps. of raspberry jello. Once water boils, mix with the jello. Stir well and let cool at room temperature. Just make sure it doesn’t set. Once liquid jello is cool, finish mixing. In a large, chilled bowl, pour in 2 c of heavy cream, ½ c powdered sugar and dissolved raspberry jello. With an electric handheld mixer start mixing at medium/ low speed. After a minute when the mixture starts to thicken, turn the speed up slightly. Continue mixing until the topping looks like a thick, but smooth frosting. Transfer to a covered container and chill for 2 hours.
• Tres Leches Cake
• Preheat oven to 350ºF. Spray a heart shaped baking pan with baking spray. Set it aside.
• Mix and then sift the flour, cocoa powder, cinnamon, and baking powder into a bowl. Set it aside. In a large bowl, and using an electric mixer, whip the egg whites until frothy and white. With the mixer running on low, gradually add the sugar and beat until loose peaks form and it looks glossy. Beat in the egg yolks one at a time, blending well after each addition.
• Now mix in the dry ingredients and milk, alternating each ingredient. Mix in 1/3 of milk, then mix in 1/2 of flour, mixing well after each addition. More milk, then the other half of the flour. You will finish with the last of the milk. Mix just until incorporated, do not over mix.
• Pour the batter into the prepared pan and bake for 22 to 26 minutes or until knife or cake tester inserted comes out clean.
• In the blender, combine the evaporated milk, heavy cream, sweetened condensed milk, vanilla, and Mexican chocolate. Blend on high until smooth.
• You need a serving platter with sides to accommodate the sauce that will run off. Place warm cake on the serving platter. Pierce the top of the cake all over with a thick skewer. When preparing 13×9 cake, leave the cake in the pan and pierce as instructed.
• Pour the chocolate tres leches milk carefully over the cake around the holes. I use about 2/3 of the milk and it yields a very moist cake. Keep the extra milk in case someone wants more later.
• Chill until ready to finish cake with raspberry compote and raspberry whipped topping. When ready, spread the raspberry compote in the center of the heart, leaving a rim around the edge. Spoon the whipped topping into a piping bag that has a large star tip. Pipe around the top of the cake, then pipe topping around the bottom. Finish with the fresh raspberries around the heart in the center. Keep refrigerated until ready to serve. You can refrigerate the cake for two to three days. Yields 8 servings.

Notes

If chocolate is not your favorite, you can leave the cocoa powder out and replace it with 1/4 c of flour

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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