Chocolate Tres Leches Cake

5 from 2 reviews

Chocolate Tres Leches Cake

This easy Chocolate Tres Leches Cake is a rich chocolate cake soaked in a chocolate milk mixture made with three different kinds of milk, then topped with the most luscious chocolate whipped cream and chocolate shavings.

Course Baking, Dessert

Cuisine Cuban, Latin America, Mexican

Keyword Chocolate Tres Leches, Chocolate Tres Leches Cake, Chocolate Tres Leches Recipe, Easy Chocolate Tres Leches Cake, Recipe for Chocolate Tres Leches Cake

Prep Time 20

Cook Time 25

Chilling Time 2

Total Time 2 45

Servings servings

Calories 371kcal

Author Chef Kathy McDaniel

Equipment

9 x 13 Baking Dish

Ingredients

For the Cake

1 cup (125g) all-purpose flour
½ cup natural unsweetened cocoa powder or Dutch processed
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1/4 teaspoon ground cinnamon
5 large eggs at room temperature
1 cup (200 g) granulated sugar, divided
½ cup whole milk
1 teaspoon vanilla extract

For the 3 Milks

1 12-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
½ cup whole milk
2 tablespoons natural unsweetened cocoa powder

For the Whipped Topping

2 cups heavy whipping cream
1/3 cup granulated sugar or powdered sugar
3 tablespoons natural unsweetened cocoa powder or Dutch processed
1 teaspoon vanilla extract

Garnishes:

4 ounces shaved semisweet chocolate optional
Fresh mint optional
Ground cinnamon optional

Instructions

Preheat the oven to 350°F. and grease a 9 x13-inch baking pan with cooking or baking spray.
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt and cinnamon together and set aside.
Next, separate the egg yolks from the egg whites and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl if using a handheld mixer, beat the egg yolks with 3/4 cups of sugar on medium-high speed until smooth and creamy, about 2 minutes.
Add the milk and the vanilla extract and beat until combined, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed.
With the mixer on low speed, slowly add the dry ingredients mixing until just combined.
In a separate bowl, using a handheld mixer or a stand mixer with the whip attachment, whip the egg whites on medium-low speed until foamy. Switch to medium-high and gradually add the remaining 1/4 of sugar. Whip until stiff peaks form.
In 2 or 3 additions, gently fold the whipped egg whites into the cake batter with a rubber spatula. Don’t overmix to avoid deflating the fluffy whipped egg whites.
Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Remove from the oven and cool the cake completely.

The Milks:

In a large measuring cup or a pitcher, mix together the evaporated milk, sweetened condensed milk, whole milk and cocoa powder.
Once the cake has cooled completely, use a skewer or a fork to poke holes all over the top of the cake.
Slowly pour the milk mixture over the top of the cake, making sure to pour near the edges and all around.
Place the cake in the refrigerator and chill for 2 hours or overnight so the cake can soak up the milks.

The Topping:

Whip the heavy cream, sugar, cocoa powder and vanilla until stiff peaks form.
Spread the chocolate whipped topping evenly over the top of the cake. Garnish with chocolate curls or chocolate shavings if desired.

Notes

Folding Egg Whites: Be gentle when folding the whipped egg whites into the batter to prevent the airy bubbles from deflating. The fluffy whites lift the cake and give it a light crumb.
Soaking: After pouring the milk mixture over the cake, allow it to rest in the fridge for at least two hours before serving it. Overnight is best!
Very Moist: When you cut up the cake, you most likely will see a small puddle of chocolate liquid mixture at the bottom of the pan and/or plate. This is normal however, the cake should not collapse or or fall apart.
Making Cupcakes: This recipe makes about 24 cupcakes. Use a regular cupcake tray with paper liners and bake at 350ºF for about 15 minutes (or until a toothpick inserted in the middle comes out clean).
Substitutions: I don't recommend using fat-free milk or 2% milk instead of whole milk for the three-milks mixture. Doing so can result in a soggy cake.
Optional Addition 1: Sprinkle the cake with chopped toasted nuts such as pecans or walnuts or with mini chocolate chips.
Optional Addition 2: Espresso powder brings out the flavor of chocolate making it more delectable. Add 1 teaspoon of espresso powder to the cake batter and/or 1/2 teaspoon to the milk mixture.
Storing: Store the cake in an airtight container in the refrigerator for 3-4 days. If you want to make the cake 2 days in advance, wait to add the whipped cream topping until 1-2 hours before serving.
Freezing: The sponge cake freezes well for up to 3 months, without the milk mixture poured over the cake and without the whipped topping. Make sure to wrap the cake properly to prevent freezer burn.

Nutrition