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Godiva Chocolate Tres Leches Cake

Oh Godiva recipes, how you kill me. You’re always so intricate but your results are amazing every time. That’s why for my mom’s birthday today, I decided to bake a three milk cake (I made a regular one a couple months ago and it was a big hit) but this time…chocolate! Happy birthday mommy :)!

Chocolate Tres Leches Cake Recipe

Godiva

Creamy Tres Leches Center

  • 2 cups whole milk
  • 2 cups heavy cream
  • 3/4 cup granulated sugar
  • 1 1/2 cups toasted chopped pecans
  • 9 large egg yolks
  • 1 large egg

Chocolate Cake

  • 2 bars (1.5 ounces each) Godiva Dark Chocolate, chopped (apparently Walmart hates Godiva so I had to settle for Lindt chocolate…I know, kind of kills the point of this recipe)
  • 1/2 cup (1 stick) unsalted butter
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup brewed coffee (I used 1 cup boiling water)
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract

Tres Leches Sauce

  • 1/4 cup sweetened condensed milk
  • 1/4 cup evaporated milk
  • 1/4 cup heavy cream
  • Pinch of ground nutmeg
  • Pinch of ground ginger
  • 1/4 cup dark rum (I used 1/2 tsp rum extract)

Make the tres leches center

  1. Preheat oven to 300°F. Butter bottom and sides of 9-inch round cake pan and set aside
  2. In medium saucepan, combine milk, cream, sugar and pecans and bring to boil. Reduce heat to low and simmer for 20 minutes. Cool completely, then strain into bowl (discard pecans)
  3. Whisk egg yolks and egg into cooled mixture and pour into prepared cake pan. Bake 18-22 minutes or until set. Transfer to wire rack and cool for 20 minutes
  4. Place pan in freezer for 10 minutes. Run paring knife around edge of pan and invert custard onto plastic wrap-lined plate. Cover with plastic wrap and freeze until firm, at least 2 hours

Make the chocolate cake

  1. Place chocolate and butter in microwave-safe bowl. Microwave on medium (50% power) 1 minute. Stir. Microwave 1 minute more or until chocolate softens. Stir until smooth. Let cool
  2. Preheat oven to 350°F. Butter bottom and sides of 9-inch springform pan. Line bottom of pan with round of parchment paper and butter paper. Place on baking sheet
  3. Sift together dry ingredients in large bowl. Whisk until blended. Make well in center of dry ingredients
  4. In medium howl, whisk together coffee, buttermilk, eggs and vanilla extract. Gradually stir liquid into dry ingredients, using wooden spoon stir until blended. Stir in chocolate mixture. Turn batter into prepared pan and smooth top. Bake for 50 minutes or until toothpick inserted into center of cake comes out clean. Transfer cake to wire rack and cool for 15 minutes. Remove side of pan and cool completely

Make the tres leches sauce

  1. In medium saucepan, combine condensed milk, evaporated milk and heavy cream and cook over medium heat until warm. Remove from heat and stir in nutmeg, ginger and rum

Assemble the cake

  1. Invert cake onto rack and peel off parchment paper. With long, serrated knife, cut cake horizontally into 2 layers. Place 1 layer in bottom of 9-inch spring-form pan. Remove tres leches center from freezer and peel off top layer of plastic wrap. Invert center onto cake layer and peel off other piece of plastic wrap. Top with second cake layer. Gradually pour tres leches sauce evenly over top cake layer. Refrigerate cake for at least 1 hour before serving

I should have known this recipe was going to give me problems as soon as my creamy milk center boiled over. Therefore, I would suggest using a large saucepan

And this is my “creamy milk center” after it was done baking. It never set the way it was supposed to but I decided to roll with it anyway, hoping it would at least firm up in the freezer like the recipe said

At least the chocolate cake managed to come out okay

Then I began to assemble the cake and that went all wrong as well. The creamy milk center did firm up after freezing for at least 3 hours but when I inverted it, it all began to melt and the parchment paper was stuck to the bottom of it…oh my gosh it was such a mess. I didn’t even take any pictures after this point. But I did double the recipe for the three milks because it didn’t seem moist enough. I ended up omitting the rum extract completely as well

And here’s the final product. The creamy milk center melted everywhere and the top cake layer basically fell apart when I inverted that as well. I clearly am not cut out for cake baking, so I’m going to stick with cupcakes and cookies for a while. At least my mom said it was really tasty 🙂

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3 responses »

  1. Kermit Dewick

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    Reply
  2. Rebecca Bermudez

    Wow. Thanks for posting this. I’ve been eying that Godiva recipe for quite some time. If I attempt it I’ll have to reevaluate that milky layer ….! Glad your Mom liked though!

    Reply
  3. This page appears to get a good ammount of visitors. How do you advertise it? It offers a nice individual twist on things. I guess having something authentic or substantial to talk about is the most important thing.

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