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Introduction:
This indulgent dessert combines the richness of chocolate cake with the creaminess of tres leches, elevated by a vibrant raspberry sauce. Moist, sweet, and slightly tart, it's a decadent twist on the traditional Latin classic, perfect for celebrations or as a show-stopping treat.
Ingredients:
For the Cake:
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
For the Tres Leches Mixture:
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1 cup whole milk
For the Raspberry Sauce:
1 cup fresh or frozen raspberries
¼ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon water
For the Whipped Cream Topping:
1 cup heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract
For Garnish:
Fresh raspberries
Chocolate shavings or cocoa powder
How to Make:
Prepare the Cake:
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