Didn't think chocolate cake could get any better? Try tres-leches-ing it.
It starts with Williams’s go-to chocolate cake, which she describes as “ridiculously moist” and comparable to “Betty Crocker in terms of ease.” She adapted the bowl-and-whisk recipe from a friend, who taught her that “the magic lies in the marriage of baking soda, boiling water, and oil.” Those ingredients give the cake its can’t-be-beat texture—and make it the ideal candidate for a tres leches soak.
As its name gives away, the liquid here is actually three liquids: evaporated milk, sweetened condensed milk, and whole milk . With the cake still in its pan, you use a skewer or chopstick to poke it a bunch of times, spoon the milk mixture on top, then refrigerate overnight.chocolate pudding
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