Chicano Eats is officially 1 year old today!
We’re celebrating with a delicious and moist boozy chocolate milk tres leches cake with a whipped chocomíl topping because the occasion needed something extravagant, and well I enjoy being extra.. as the kids say.
Before I launched the blog, I had a list of things I wanted to accomplish with this site and it makes me feel really proud to be able to check some of those things off so soon! I’ve been able to meet so many people, make new friends, and have had the opportunity to build a community of people who enjoy my visuals and look forward to my take on their favorite recipes.
It is extremely gratifying to watch others make your recipes come to life and enjoy the fruits of your labor, so thank you for sharing your comments, photos and your dishes with me. I really appreciate it. En serio.
The recipe for this cake actually came about because I had a reader that asked if I had ever heard of a chocolate tres leches, and I said I had, so he mentioned he’d love to see my take on it and voilà–we have the Pancho Pantera tres leches cake.
It’s named after Pancho Pantera because I incorporated Choco Milk, the Mexican equivalent of Nequik, into the cake and into the super creamy whipped topping. The end result is a spongey chocolate milk cake doused in boozy tres leches with a chocolate milk whipped topping.
If you happen to make the cake, please tag me, and share the end result with me. I can’t wait to see what this year has in store for the blog, and I hope you come along for the ride!
- For The Sponge Cake:
- 1 cup All-purpose Flour
- 1-1/2 teaspoon Baking Powder
- ¼ teaspoon Salt
- 5 egg whites
- 5 egg yolks
- ¾ cup Sugar
- ¼ cup choco milk powder, (use nesquik as an alternative if you can't find choco milk locally)
- ⅓ cup cocoa powder, sifted
- ½ tsp vanilla
- ⅓ cup milk
- For the Tres Leches:
- 1 can (14 ounces) sweetened condensed milk
- 1 can evaporated milk
- 1⅓ cups whole milk
- 3-4 tbsp Kahlúa or your favorite coffee liqueur
- 2 cups heavy cream
- ⅓ cup sour cream
- ½ cup choco milk powder
- maraschino cherries
- To make the cake:
- Preheat your oven to 350 degrees and grease a 9 x 13" baking pan. In a bowl, whisk together the flour, baking powder, choco milk, cocoa powder and salt.
- Combine the yolks and sugar in a stand mixer bowl and beat the mixture on high with the paddle attachment until the mixture is pale yellow and doubled in volume.
- Add the vanilla and milk and mix on low speed just until combined. Fold into the flour mixture.
- Clean and dry your stand mixer bowl, add the egg whites, and beat with the whisk attachment on high speed until stiff peaks form. Fold into the batter.
- Pour the batter into the prepared pan and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
- In a large measuring cup, whisk together the condensed milk, evaporated milk, whole milk and Kahlúa.
- Using a toothpick, poke holes in your cake and pour the milk mixture over your cake. Refrigerate and let chill for at least two hours before serving.
- To make the topping:
- Beat all the ingredients in the bowl of a stand mixer fitted with the whisk attachment on low speed until combined then bump up the speed to medium high and beat until you get firm peaks.
- Spread the topping evenly over your cake, garnish with Maraschino cherries, and dust on choco milk powder over your cake.