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Mini Egg Chocolate Tres Leches Cake Recipe

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Indulge in a delightful Mini Egg Chocolate Tres Leches Cake, combining a moist cocoa-flavored sponge soaked in a luscious trio of milks and topped with a rich chocolate cream and mini chocolate eggs. This dessert offers a perfect balance of creamy sweetness and chocolatey goodness, ideal for special occasions or a decadent treat.

Ingredients

Cake

  • 200g caster sugar (or granulated sugar)
  • 125g full-fat yoghurt (Greek or plain)
  • 125g vegetable oil
  • 2 eggs
  • 150g plain flour
  • 30g cocoa powder
  • ½ tsp baking powder
  • 1 tsp baking soda
  • Pinch of salt

Soaking Mixture

  • 1 x 400ml can condensed milk (reserve 2–3 tbsp for the chocolate cream)
  • 100ml full-fat milk
  • 200ml double cream (heavy cream if in the US)
  • 20g cocoa powder

Chocolate Cream Topping

  • 300ml double cream (heavy cream if in the US)
  • 2–3 tbsp reserved condensed milk
  • 15g cocoa powder
  • 70g-100g mini eggs

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 175°C (350°F). Grease or line your baking pan to ensure the cake doesn’t stick.
  2. Mix Wet Ingredients: In a large bowl, whisk the caster sugar, yoghurt, vegetable oil, and eggs until smooth and well combined, creating a creamy base for your cake batter.
  3. Sift Dry Ingredients: Sift together the plain flour, cocoa powder, baking powder, baking soda, and salt into the wet mixture to avoid lumps and ensure even distribution of leavening agents.
  4. Combine Batter: Gently fold the dry ingredients into the wet mixture until fully incorporated, being careful not to overmix to keep the batter light and airy.
  5. Bake the Cake: Pour the batter into the prepared pan and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Prepare Soaking Mixture: While the cake bakes, combine the condensed milk (reserve 2–3 tbsp for later), full-fat milk, double cream, and cocoa powder in a bowl. Mix thoroughly until smooth.
  7. Cool and Soak Cake: Once baked, let the cake cool slightly. Using a fork or skewer, poke holes all over the cake surface. Slowly pour the soaking mixture evenly over the cake, allowing it to absorb the milky chocolate flavor thoroughly.
  8. Chill the Cake: Refrigerate the soaked cake for at least 2 hours or overnight to allow the flavors to meld and the cake to become tender and moist.
  9. Prepare Chocolate Cream Topping: Whip the double cream with the reserved condensed milk and cocoa powder until soft peaks form, creating a luscious, chocolate-flavored topping.
  10. Assemble and Decorate: Spread the chocolate cream topping evenly over the chilled cake. Decorate generously with mini eggs, pressing them lightly into the cream for a festive finish.

Notes

  • For best results, use full-fat dairy ingredients to achieve a richer and creamier texture.
  • The cake is best served chilled after soaking to enhance the tres leches texture.
  • Mini eggs can be substituted with any chocolate candy or shaved chocolate for decoration.
  • Ensure to reserve some condensed milk from the soaking mixture for the topping to keep the sweetness balanced.
  • If desired, the soaking mixture’s milk quantities can be adjusted slightly to match personal preference for moisture level.

Find it online: https://justsosavory.com/mini-egg-chocolate-tres-leches-cake-recipe/