So with fall upon us, I hesitated about baking this season. It's not so much that I can't really eat all the delicious gluten-laden treats I want to make, but rather I wondered if I could continue baking recipes that I would have made before I became gluten free, with a gluten free spin on them. I shouldn't let the lack of gluten stop me from enjoying myself in the kitchen, right?! Exactly. And with that, I got my baking groove on. I've been meaning to do a chocolate version of the traditional Mexican Tres Leches Cake and I finally did. This Chocolate Tres Leches Cake came out rich with a nice deep chocolate flavor, coupled with the creaminess of three milks that the cake absorbed. The best part? I made my cake and ate it too...
This cake is gluten free but you're welcome to use your favorite chocolate cake recipe instead. The key to this dish is the milky glaze made with evaporated milk, sweetened condensed milk, and half & half. After your cake is done baking and slightly cooled, carefully pour the glaze over the cake until it absorbs it. It may seem like the cake is just swimming in the glaze but be patient - eventually the cake will absorb it. The recipe below notes the cake is baked in a 9x13 baking pan, but I made these individual cakes in a jumbo muffin pan to yield 6 mini cakes.
recipe adapted from Food.com
For the Cake:
1 1/2 cups gluten free all purpose flour
1 cup Dutch cocoa, sifted
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
1 1/2 teaspoons xanthan gum
1/2 teaspoon table salt
3/4 cup unsalted butter, room temperature
3/4 cup dark brown sugar
1 cup granulated sugar
3 large eggs
2 egg yolks
2 teaspoons vanilla
1 1/2 cups buttermilk
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