Pastel de Tres Chocolates

Name: Pastel de Tres Chocolates
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking soda; 1 tsp baking powder; 1 1/2 cups granulated sugar; 1/2 tsp kosher salt; 3 large eggs, room temperature; 1/2 cup unsalted butter, melted; 1 cup buttermilk, room temperature; 2 tsp pure vanilla extract; 6 oz dark chocolate (70%), chopped, finely chopped; 6 oz milk chocolate, chopped, finely chopped; 6 oz white chocolate, chopped, finely chopped; 1 1/2 cups heavy cream

A decadent Mexican three-chocolate cake layered with dark, milk, and white chocolate ganache, yielding an intensely rich and indulgent dessert for special occasions.

80 minMediumServes 12480 cal/serving

MexicanDessertOvenVegetarianNut-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
1 1/2 cups granulated sugar
1/2 tsp kosher salt
3 large eggs, room temperature
1/2 cup unsalted butter, melted
1 cup buttermilk, room temperature
2 tsp pure vanilla extract
6 oz dark chocolate (70%), chopped, finely chopped
6 oz milk chocolate, chopped, finely chopped
6 oz white chocolate, chopped, finely chopped
1 1/2 cups heavy cream

Instructions

1

Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan and line the bottom with parchment paper.
2

In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, 1 tsp baking powder, 1 1/2 cups granulated sugar, and 1/2 tsp kosher salt.
3

In a separate bowl, whisk together 3 room temperature large eggs, 1/2 cup melted unsalted butter, 1 cup room temperature buttermilk, and 2 tsp pure vanilla extract. Pour the wet mixture into the dry and stir until just combined - do not overmix.
4

Pour the batter into the prepared pan. Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before unmolding.
5

Make three ganaches: heat one third of the 1 1/2 cups heavy cream until steaming (do not boil) and pour over 6 oz finely chopped dark chocolate (70%), chopped; let sit 1 minute then stir smooth. Repeat separately for 6 oz finely chopped milk chocolate, chopped and 6 oz finely chopped white chocolate, chopped. Let all three ganaches cool to a spreadable consistency, about 20 minutes.
6

Slice the cooled cake horizontally into two even layers. Spread the dark chocolate ganache over the bottom layer. Place the second layer on top and spread the milk chocolate ganache over the top. Pour the white chocolate ganache over the center and let it drip down the sides.
7

Refrigerate for at least 1 hour to set the ganache before slicing and serving.

Questions

Can I make Pastel de Tres Chocolates dairy-free?

Yes. The dairy in this entry is 1/2 cup unsalted butter, melted, 1 cup buttermilk, room temperature, 6 oz milk chocolate, chopped, finely chopped, 1 1/2 cups heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the buttermilk for plant milk soured with a teaspoon of vinegar per cup; the milk for unsweetened oat or soy milk; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Can I make Pastel de Tres Chocolates gluten-free?

Yes. The gluten in this entry is 1 1/2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Pastel de Tres Chocolates keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Pastel de Tres Chocolates?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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Michelada drink
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