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Black Forest Tres Leches Cake

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This cake combines the richness of Black Forest flavors with the moist texture of a Tres Leches cake. It's egg-free, can be made dairy-free, and is super simple to make!

Ingredients

Chocolate Sponge:

  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 cup plant-based milk almond, soy, or oat
  • ½ cup vegetable oil or melted coconut oil
  • 1 cup dairy-free yogurt soy or coconut
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract

Cherry Chocolate Triple Milk Mixture:

  • 1 cup coconut milk
  • 1 cup dairy-free condensed milk coconut or oat-based
  • 1 cup almond milk
  • 2 tbsp cocoa powder
  • ½ cup cherry juice or syrup

Topping:

  • 1½ cups cherry jam
  • 1½ cups dairy-free whipped cream coconut or soy-based
  • 1 cup dark chocolate shavings

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, cocoa powder, baking powder, baking soda, and salt.
  • In another bowl, mix the plant-based milk, vegetable oil, dairy-free yogurt, apple cider vinegar, and vanilla extract until smooth.
  • Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  • Pour the batter into the prepared pan and spread it evenly.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool completely in the pan on a wire rack.

Prepare the Cherry Chocolate Triple Milk Mixture:

  • In a medium bowl, whisk together the coconut milk, dairy-free condensed milk, almond milk, cocoa powder, and cherry juice or syrup until well combined.

Soak the Cake:

  • Once the cake has cooled, use a fork or skewer to poke holes all over the surface.
  • Slowly pour the cherry chocolate milk mixture over the cake, ensuring it absorbs evenly.
  • Cover the cake with plastic wrap and refrigerate overnight, allowing the milk mixture to fully absorb into the sponge.

Assemble the Cake:

  • The next day, spread the cherry jam evenly over the soaked cake.
  • Top with a generous layer of dairy-free whipped cream.
  • Finish by sprinkling dark chocolate shavings over the top.

Serve:

  • Slice the cake into squares and serve chilled.
  • Enjoy this indulgent and moist Black Forest Tres Leches Cake!

Notes

  • Chocolate Sponge: Ensure the sponge is fully cooled before adding the milk mixture to avoid it becoming too soggy.
  • Cherry Jam: You can use store-bought cherry jam or make your own by simmering cherries with sugar and a bit of lemon juice until thickened.
  • Serving: This cake is best enjoyed chilled to enhance the flavors and texture.
  • Storage: Store the cake in the refrigerator for up to 3 days.