Godiva Chocolate Tres Leches Cake
Yield: 10-12 servings
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
2 bars (1.5 ounces each) Godiva Dark Chocolate, chopped
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
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
1/4 cup plus 2 tablespoons water, divided
1/4 cup Kahlua or other coffee flavored liqueur
1 1/2 teaspoons cornstarch
One 6-ounce container fresh raspberries
1/4 cup granulated sugar
Make the tres leches center:
Preheat oven to 300°F. Butter bottom and sides of 9-inch round cake pan and set aside.
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).
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
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: 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.
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
Sift together dry ingredients in large bowl. Whisk until blended. Make well
in center of dry ingredients.
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:
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.
Make the Kahlua raspberries:
In small saucepan, combine 1/4 cup water and Kahlua and bring to boil.
Remove from heat. In small cup, stir together remaining water and
cornstarch. Return Kahlua mixture to boil and whisk in cornstarch mixture.
Boil, whisking, for 1 minute or until thickened. Remove from heat and cool
In bowl, toss raspberries with sugar and Kahlua mixture.
Assemble the cake:
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
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
Refrigerate cake for at least 1 hour before serving.
Serve cake topped with Kahlua raspberries.