from our cocoa kitchen · SURFSTR
Spiced chocolate tres leches cake with SURFSTR cocoa
An airy chocolate sponge soaked with three milks, cinnamon and a restrained pinch of cayenne, then finished with cocoa whipped cream. SURFSTR 20–22% Dutch-process cocoa provides the deep colour and rounded chocolate flavour.
- Active preparation
- 25 min
- Cooking / baking
- 28 min
- Resting / chilling
- 530 min
- Total time
- 583 min
12 pieces
Editorial recipe adaptation. Not yet kitchen-tested. Check ingredient labels for allergens.
02 / bring it together
let’s make it.
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Prepare
Heat the oven to 175°C conventional. Grease the 23 × 33 cm dish and line its base. Weigh every ingredient, keeping the cocoa, cream, salt, cinnamon and vanilla portions separate.
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Mix the cocoa dry ingredients
Sift and whisk the flour, 46 g SURFSTR cocoa, baking powder, 2 g cinnamon, cayenne and 1.5 g salt until evenly coloured and free of cocoa pockets.
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Aerate and fold the batter
Beat the eggs and granulated sugar for 6–8 minutes until very pale, thick and ribboning. Mix in the whole milk and 3 g vanilla. Fold in the cocoa mixture in three additions, preserving as much air as possible.
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Bake and cool
Spread the batter evenly in the dish. Bake for 25–28 minutes, until the centre springs back and a skewer has moist crumbs but no wet batter. Cool in the dish for 45 minutes.
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Mix and add the three-milk soak
Whisk 120 g cream, condensed milk, evaporated milk, 20 g SURFSTR cocoa, 0.5 g salt and 2 g vanilla until smooth. Prick the cooled cake all over. Add the soak slowly in four passes, waiting for absorption each time. Cover and refrigerate for at least 8 hours.
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Finish and serve
Whip 300 g cold cream with the icing sugar and 10 g of the remaining cocoa to medium peaks. Spread over the cold cake. Sift the last 2 g cocoa with 1 g cinnamon over the top. Chill 30 minutes, then cut into 12 pieces.
The recipe in pictures
03 / the numbers
nutrition, clearly.
Calculated estimates, not laboratory measurements. Any per-100-g values use the stated estimated finished weight.
| per piece | per 100 g | |
|---|---|---|
| Energy (kJ) | 1825.5 | 1217 |
| Energy (kcal) | 436.5 | 291 |
| Fat (g) | 21.1 | 14 |
| Saturates (g) | 12.6 | 8.4 |
| Carbohydrate (g) | 49.5 | 33 |
| Sugars (g) | 43.2 | 28.8 |
| Fibre (g) | 2.3 | 1.5 |
| Protein (g) | 10.4 | 6.9 |
| Salt (g) | 0.7 | 0.4 |
Calculated, not laboratory measured. Per piece for 12 portions; the per-100 g column uses an estimated finished batch mass of 1,800 g after baking loss and assumes the full soak and topping are retained.
Tips, storage and substitutions
Do not overmix after adding the cocoa mixture or the sponge will lose the air it needs to absorb the soak. Refrigerate covered and eat within 3 days. For a milder cake, omit the cayenne; do not change the cinnamon or cocoa quantities. Product substitutions can change allergens and nutrition.
SURFSTR · DUTCH PROCESS
it starts with cocoa.
SURFSTR Dutch-process cocoa contains 20–22% cocoa butter. Use the cocoa specified in the recipe: natural cocoa is not always a direct substitute.
Meet the cocoa