Tres Leches Haupia Cake w/Chocolate Ganache
This Tres Leches Haupia Cake with Chocolate Ganache is a twist on traditional Mexican cake recipe translates as "three milks." It is sweet, moist and delicious.
Instead of the traditional 3 milks, one of the milks is replaced with coconut milk making this a delicious variation!!
1 (18.25-ounce) package white cake mix
1 1/3 cups buttermilk 2 tablespoons vegetable oil
3 egg whites
1 cup heavy whipping cream
1 (14-ounce) can sweetened condensed milk
5-ounces Coconut Milk
1 cup half-and-half
1 (12-ounce) package semisweet chocolate chips
Preheat oven to 350°. Grease bottom of a 13- x 9-inch baking dish. Beat first 4 ingredients with an electric mixer at low speed 30 seconds, then at medium speed 2 minutes, scraping bowl occasionally.
Pour batter into pan, and bake at 350° for 25 to 30 minutes or until edges are golden brown and a wooden pick inserted in center comes out clean. Cool cake in pan 15 minutes. Pierce top of cake multiple times using a small wooden pick.
Combine heavy whipping cream, condensed milk, and coconut milk in a small bowl; gradually pour and spread over warm cake, about 1/4 cup at a time, allowing mixture to soak into cake before pouring more. Let stand 2 hours; cover and chill overnight.
Bring half-and-half to a boil. Pour into a medium bowl with chocolate chips, whisking constantly until mixture is smooth. Pour evenly over chilled cake.