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Begin with chocolate cake. This is an easy tres leches cake with cake mix. Use a box of devil’s food cake and prepare it according to the instructions for a 13×9 pan. After baking, poke holes throughout the cake with a fork. This will help it soak up the milk faster. Whisk together the 3 milks with the cocoa powder and pour over the cake.
It’s easy to give the classic Mexican tres leches cake a chocolate twist by substituting cocoa powder for some of the flour. The result is a cool, creamy chocolate treat, a bit like a chocolate icebox cake. Position a rack in the center of the oven and heat the oven to 350°F.
Whisk sweetened condensed milk, half-and-half, evaporated milk, and 3 tablespoons cocoa powder together in a bowl until cocoa is mostly incorporated into the liquid; slowly pour the milk mixture evenly over the cake. Allow the cake to cool completely as the liquid soaks into it. Sift confectioners’ sugar and cocoa powder together in a bowl.
With this Chocolate Tres Leches Cake, it can last up to 4-5 days in the fridge, which is GREAT. I personally would recommend that you consume it within 48 hours. You could always try freezing the leftover cake to see if that helps you enjoy it longer. This tip will especially work for those who don’t have a lot of people in their family.
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