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Black Forest Tres Leches Cake

Course Dessert
Prep Time 45 minutes
Cook Time 35 minutes

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 9x13-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.