Black Forest Tres Leches Cake
Ingredients
Chocolate Sponge:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup light brown sugar
- ½ cup dark cocoa powder
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsweetened applesauce
- ½ cup dairy-free yogurt
- ½ cup dairy-free buttermilk plant-based milk + 1 tbsp lemon juice or vinegar
- ½ cup melted coconut oil or vegetable oil
- 1 tsp vanilla extract
Cherry Chocolate Milk Mixture:
- 1 cup canned coconut milk full-fat
- 1 cup plant-based milk almond, soy, or oat
- ½ cup dairy-free sweetened condensed milk
- ½ cup cherry juice or cherry syrup
- ¼ cup dark cocoa powder
Cherry Jam:
- 2 cups fresh or frozen cherries pitted
- ½ cup granulated sugar
- 2 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
Topping:
- 1½ cups dairy-free whipping cream like coconut cream or soy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Chocolate shavings for garnish
Instructions
Prepare the Chocolate Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line a 9×13-inch baking pan with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, light brown sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the applesauce, yogurt, buttermilk, melted coconut oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Cherry Chocolate Milk Mixture:
- In a medium bowl, whisk together the coconut milk, plant-based milk, sweetened condensed milk, cherry juice or syrup, and cocoa powder until well combined.
Soak the Cake:
- Once the cake has cooled, poke holes all over the top with a fork or skewer.
- Pour the cherry chocolate milk mixture evenly over the cake.
- Refrigerate the cake overnight to allow the milk to soak in.
Prepare the Cherry Jam:
- In a medium saucepan, combine the cherries, granulated sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the cherries break down and the mixture starts to thicken, about 10 minutes.
- Stir in the cornstarch mixture and cook for another 1-2 minutes until thickened.
- Remove from heat and let cool completely.
Prepare the Whipped Cream:
- In a large bowl, whip the dairy-free whipping cream until soft peaks form.
- Add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
Assemble the Cake:
- Spread the cherry jam evenly over the soaked cake.
- Spread the whipped cream over the cherry jam layer.
- Garnish with chocolate shavings.
Serve:
- Slice and serve chilled. Enjoy this rich and indulgent cake!
Notes
- Dairy-Free Buttermilk: Make this by combining plant-based milk with 1 tbsp of lemon juice or vinegar and letting it sit for 5-10 minutes.
- Cherry Juice/Syrup: You can use store-bought cherry juice or make your own by cooking down cherries with sugar and straining the liquid.
- Dairy-Free Whipping Cream: Brands like coconut cream or soy whipping cream work well for the topping.