Our Pastry team often celebrate birthdays with tender slices of tres leches cake from a favorite Mission panaderia — and we’ve always wanted to make a chocolatey Dandelion version. Traditionally, “torta de tres leches” is soaked in three types of milk: evaporated milk, condensed milk, and whole milk. To create our single-origin rendition, Chef Lisa began with soft, coconut-syrup-soaked sponge cake, and experimented with cocoa ingredients, finally deciding that our three decadent “milks” would be chocolate pastry cream, cocoa-husk cream, and cocoa-nib cream.
Crushed cocoa nibs bring body and a hint of roastiness to the sponge, and the entire cake offers pillowy, bread-pudding-like texture, and an enticing range of cocoa flavors.The chocolate pastry cream layer is luscious and rich, while a layer of smooth cocoa-husk cream adds a hint of nearly coffee-like complexity. For a light, chocolatey finish, Dandelion’s Tres Leches Cake is spread with nib-infused chantilly cream, then garnished with delicate sweetened coconut and organic, seasonal, edible flowers.
These cakes are made to order, and require 72-hour advance ordering (for pickup Monday through Friday).
Cake should be refrigerated, and will keep for two to three days.
- Ingredients & allergens
nibby chiffon cake: all-purpose flour, sugar, baking powder, Costa Esmeraldas, Ecuador cocoa nibs, salt, rice-bran oil, eggs, coconut milk
chocolate pastry cream: milk, cream, vanilla, sugar, cornstarch, eggs, 70% Camino Verde, Ecuador chocolate (cocoa beans, organic cane sugar), butter
cocoa-husk cream: milk, cream, sugar, cocoa husks
nib cream: cream, sugar, cocoa nibs
garnish: coconut, organic seasonal flowers
Contains: nuts (coconut), milk, wheat, eggs
Made in a facility that processes eggs, milk, peanuts, tree nuts, and wheat.