Triple Chocolate Tres Leches Cake Recipe 455

Steps:

• Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 10 min; pierce with large fork at 1/2-inch intervals.
• Melt 7 oz. chocolate as directed on package. Blend milks and sour cream in blender until smooth. Add melted chocolate; blend well. Pour over cake, re-piercing cake if necessary until milk mixture is absorbed. Refrigerate 1 hour. Meanwhile, make curls from remaining chocolate.
• Stir cocoa powder into COOL WHIP; spread onto cake. Top with chocolate curls. Keep refrigerated.

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 30 to 34 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack. Immediately poke holes using fork over top of cake. If necessary, wipe fork tines occasionally with paper towel to reduce sticking.
• In medium bowl, stir together Filling ingredients until blended. Evenly pour over cake, working back and forth to fill holes. Tap pan on counter several times to help filling mixture flow down holes. Refrigerate about 2 hours or until chilled (when cutting pieces to serve, you may notice some of the liquid on the bottom of the pan).
• In chilled medium bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Frost top of chilled cake with whipped cream. Sprinkle chocolate curls on top. Cut into 5 rows by 3 rows. Store loosely covered in refrigerator.

Steps:

• Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 10 minutes, then pierce cake with large fork at 1/2-inch intervals. Melt 7 ounces chocolate as directed on package. Blend milks and sour cream in blender until smooth. Add melted chocolate; blend well. Pour over cake, re-piercing cake if necessary until milk mixture is absorbed. Refrigerate 1 hour. Meanwhile, make curls from remaining chocolate. Stir cocoa into Cool Whip Frost cake with Cool Whip mixture; top with chocolate curls. Keep refrigerated.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch pan with butter and flour.
• Beat cake mix, chocolate milk, canola oil, eggs, and espresso powder together in a large bowl with an electric hand mixer on a low speed until dry ingredients are moistened. Increase speed to medium and continue beating another 2 minutes; pour into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Remove cake from the oven and allow it to cool in the pan until it is no longer hot to the touch. While the cake is still warm, poke lots of holes all over the cake with a small skewer or a fork.
• Whisk sweetened condensed milk, half-and-half, evaporated milk, and 3 tablespoons cocoa powder together in a bowl until cocoa is mostly incorporated into the liquid; slowly pour the milk mixture evenly over the cake. Allow the cake to cool completely as the liquid soaks into it.
• Sift confectioners' sugar and cocoa powder together in a bowl.
• Beat heavy whipping cream in a stand mixer on medium speed for about 1 minute. While continuing to mix, add sugar-and-cocoa mixture to the cream in 2 batches, allowing the first to incorporate before adding the second. Increase mixer speed to medium-high; beat until soft peaks form and the cream is thickened and spreadable. Spread chocolate whipped cream on the cake to serve.

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-inch round cake pan with nonstick cooking spray.
• For the cake: Sift the flour, black cocoa, baking powder and salt into a medium bowl. Combine the eggs, sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until very light yellow and fluffy, about 10 minutes (really!). Reduce the speed to low and slowly add half of the flour mixture, then all the buttermilk and finally the remaining flour mixture, scraping down the sides of the bowl as needed. Pour the batter into the prepared pan, smooth the top and bake until the cake springs back when touched lightly and a toothpick or cake tester comes out clean, about 45 minutes. Let cool in the pan for 30 minutes. Keep the cake in the pan and place on a plate that's larger than the pan.
• Whisk the heavy cream, sweetened condensed milk and evaporated milk in a large liquid measuring cup or medium bowl until smooth. Poke a lot of holes all over the cake using a wooden skewer. Slowly pour 1/3 of the milk mixture over the cake, letting most of it get absorbed before pouring more. Repeat this step twice more until the milk mixture is gone. Cover the pan and refrigerate until the milk is completely soaked in (you will see some residual milk on the top and a little on the sides), about 6 hours, up to overnight.
• Invert the cake onto a large rimmed plate that can hold the excess soaking liquid. Pour the excess liquid into a container with a spout and set aside. Carefully invert the cake, domed-side up, onto a cake stand or platter. Drizzle with the reserved soaking liquid. Decorate the platter with Halloween sprinkles, if desired.
• Make the Swiss meringue: Just before serving, bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water, but not touching the water.
• Whisk the sugar, egg whites, vanilla and salt in the stand mixer bowl. Set the bowl above the boiling water and continue to whisk constantly until the sugar has dissolved and the egg whites are slightly frothy, 3 to 4 minutes. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until the meringue is cool and can hold very stiff peaks, about 6 minutes.
• Transfer the meringue to a pastry bag fitted with a large round piping tip (see Cook's Note). Pipe 2- to-3-inch mounds all around the cake rim and in the middle, leaving a pointy tip at the top of each for the ghost head, about 14 total. Using tweezers or your fingers, add 2 mini chocolate chips, pointed-side out, to each face for the eyes; and 1 chip, pointed-side in, for the mouth.