Ladies and gentlemen, I'm back, even though I know I've said this a million and one times since I started this blog. I was having a major case of writer's block, and on top of that, trying to have a healthier lifestyle was kicking my butt! Working out is hard, people! It was leaving me beyond exhausted without energy to even check my email. But now, I decided to learn how to manage my time a lot better. Between 8:00am to 5:00pm, I'll be working. Then, after commuting back home, I'd be at my neighborhood gym by 6:30pm to 7:00pm, which would be followed by making dinner, studying, and... blogging! I'll be posting Tuesdays, Thursdays, and most Saturdays, starting with today. So folks, grab your forks, spoons, and knives, and prepare to (hopefully) be inspired. Let me begin by introducing today's fine specimen: a tres leches cake, but not your ordinary tres leches... Its main star is CHOCOLATE! This cake is a kind of like a hybrid of a T.L. cake with a poke cake. Depending on your finesse, or maybe just your technique, you'd end up with an all-over chocolatey cake, or a pseudo-marbled cake of sorts mixed with moist chocolate yummy-ness. You can start with a boxed cake mix, like how I started (not my usual pick) or you could probably start with a basic white cake recipe. However you decide to go about it, the chocolate flavor will definitely be in the spotlight, and the whipped topping rounds out all the flavors by mellowing yet uniting the sweetness. The one downside about the recipe was having to wait for the cake to absorb all the chocolate! :) Seeing as how Mother's Day is right around the corner, why not give this bad boy a shot and let me know how it goes. I'd love to hear your feedback, both about this recipe, or my site in general. I'm open to opinions and suggestions.
Chocolate Tres Leches Cake
adapted from: Comida y Familia Otoño 2009 by Kraft Foods
*makes: one 13x9" cake*
"Put smiles on your loved ones' faces with a classic Tres Leches cake. But don't buy it in the bakery - make this chocolate version yourself by following these easy instructions."
1 package/box Classic White cake mix
3 oz semi-sweet baking chocolate, divided
14 ounces sweetened condensed milk
12 oz evaporated milk
1/2 cup sour cream
1 cup whipped topping, thawed
1) Prepare the cake batter and bake in a 13x9-inch pan as instructed on the box. Cool it in the pan for 10 minutes. Pierce the cake with a large fork at 1/2 inch intervals.
2) Melt the chocolate. Blend the milks and sour cream until they are creamy. Add the melted chocolate and blend well. Pour over the cake, piercing when necessary in order for the cake to absorb the entire mixture. Refrigerate for 1 hour.
3) Frost the cake with the whipped topping; decorate with the cocoa nibs. Store it in the fridge.