Eggless Chocolate Tres Leches Cake
Servings: 9 slices
Preparation time: 25 min
cooking time:35 min
Refrigeration time:1 hour 30 min
For the eggless chocolate base:
-1 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 cup castor sugar
- 1 tsp baking soda
- 1 cup of water
- 1/3 cup oil
- 1 tbsp lemon juice
- 1 tbsp vanilla essence
- 1/4 tsp salt
Three milk layer:
- 1/2 cup milk
1/4 cup condensed milk
1/4 cup heavy cream ( i used Amul fresh cream)
2 tbsp chocolate syrup
Chocolate mousse frosting:
1 cup whipping cream
2 tbsp castor sugar
2 1/2 tbsp cocoa powder
Eggless chocolate cake base
Preheat the oven on 180ºC for 10 mins.
In a bowl sieve all 1 1/2 cup all-purpose flour, 1/4 cup cocoa powder, 1/4 tsp salt, 1 tsp baking soda and 1 cup sugar. Mix everything well.
In this mixture pour 1 cup water, 1/4 cup oil and 1 tbsp vinegar. Mix with cut and fold method. Do not over mix.
Pour this batter in the greased pan and bake it in the preheated oven for 30-40 mins or until the toothpick inserted comes out clean.
Let the cake completely cool on a wire rack.
Now let's make chocolate milk.
Steps for making three milk layer:
In a small jug add 1/2 cup milk, 1/4 cup cream, 1/4 cup heavy cream and 2 tbsp chocolate syrup. Mix it well. Now chocolate milk is ready.
Take the cake and poke some holes on top using toothpick or skewer.
Pour this chocolate milk on the cake and chill this cake in the fridge for about 30-45 mins.
Steps for making Chocolate mousse frosting:
In a big bowl add 1 cup whipping cream and start beating with an electric blender. Whip till soft peaks.
Add 2 tbsp sugar and 2 1/2 tbsp cocoa powder beat until stiff peaks.
Now Spread this frosting on the chilled cake. Put the cake back in the fridge for 1 hour.
After 1 hour, remove the cake from the fridge. Take out the cake from the pan and keep it on the clean surface and trim the edges then cut into equal pieces.
Decorate with some chocolate sprinkles and serve.
You can adjust the sweetness according to your choice.