Chocolate Tres leche cake

One of our most requested recipes. A perfect Chocolate Tres leches Cake recipe by Food Fusion. For perfectly consistant results use CandyLand Kitchen Creations cooking chocolate. #HappyCookingToYou #FoodFusion

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  • Candyland Creations cooking milk chocolate 250g

Chocolate Cake:

  • Doodh (Milk) warm ½ Cup
  • Sirka (Vinegar) 1 tsp
  • Anday (Eggs) 3
  • Bareek cheeni (Caster sugar) 1 Cup
  • Dahi (Yogurt) ½ Cup
  • Vanilla extract 2 tsp
  • Cooking oil ¾ Cup
  • Maida (All-purpose flour) sifted 2 Cups
  • Cocoa powder ¾ Cup
  • Namak (Salt) 1 tsp
  • Baking powder ½ tsp
  • Baking soda 1 tsp

Chocolate Milk Syrup:

  • Doodh (Milk) hot 1 Cup
  • Cooking milk chocolate chopped 125g
  • Instant coffee 1 tsp
  • Condensed milk ½ Cup
  • Cream 200 ml

Whipped Cream Frosting:

  • Water as required
  • Whipping cream 500ml
  • Cooking milk chocolate 125g
  • Ice cubes
  • Icing sugar 4-5 tbs
  • Milk chocolate (melted)


Chop coarsely cooking milk chocolate then divide into two equal parts (125g each) & set aside.

Chocolate Cake:

In a bowl,add milk and vinegar,whisk well and rest it for 5 minutes.

Add eggs,caster sugar & beat well.

Add yogurt & beat again.

Add vanilla essence,cooking oil,beat well & set aside.

In a bowl,add all-purpose flour,cocoa powder,salt,baking powder and baking soda & mix well.

Gradually add dry ingredients & beat again on low speed after each edition (Don’t over beat the mixture).

Grease 11x7” inch baking pan with cooking oil.

Pour prepared batter,tab slightly & bake in preheat oven at 170C for 35-40 minutes (on middle rack) or until wooden skewer comes out clean.

Take out from the oven & let it cool completely then loose the sides of the cake,flip the cake from upside down & poke holes with the help of wooden skewer.

Chocolate Milk Syrup:

In a jug,add milk,cooking milk chocolate & let it melt and whisk until well combined.

Add instant coffee,condensed milk,cream and whisk well.

Now pour prepared chocolate milk syrup and let it absorb,cover with cling film & refrigerate for 2 hours.

Whipped Cream Frosting:

On a double boiler,add water and bring it to boil.

Place a bowl,add whipping cream,cooking milk chocolate (125g),turn off the flame and whisk until chocolate melts.

On a large bowl,add ice cubes and place another bowl,add chocolate & cream mixture and let it cool down then beat until fluffy (approx. 5-6 minutes).

Add icing sugar & beat until soft peaks form (approx. 7-8 minutes).

Remove cling film and spread prepared frosting on the cooled cake & level with spatula and refrigerate until chilled.

Drizzle melted milk chocolate,cut into desired pieces & serve!

Recipe By: Seema Hanif

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