Chocolate Tres Leches Cake

Chocolate Tres Leches Cake is a rich chocolate version of the classic Mexican dessert. Soaked in three kinds of milk and topped with light chocolate whipped cream, it has an incredibly moist texture and deep chocolate flavor.

Course Dessert

Cuisine Mexican

Keyword Chocolate Tres Leches Cake

Prep Time 20

Cook Time 30

Chilling Tipe 30

Total Time 50

Servings slices

Calories 535kcal

Author Julia

Ingredients

For the cake:

1 ¾ cups all-purpose flour
1 cup granulated sugar
¼ cup unsweetened cocoa powder preferably Dutch-processed
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
1 cup buttermilk or whole milk with 1 tablespoon lemon juice, let sit 5 min
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup hot water or hot coffee coffee enhances chocolate flavor

Tres Leches:

14 oz sweetened condensed milk (canned)
½ cup evaporated milk
1 cup milk
2 tablespoons Dutch-processed cocoa powder

Chocolate Whipped Cream:

2 cups heavy whipping cream
⅓ cup cocoa powder
½ cup powdered sugar
Chocolate shavings/curls for topping

US Customary - Metric

Instructions

Make the cake:

Preheat oven to 350°F and grease a 9x13-inch baking dish.
In a large bowl, sift together flour, sugar, cocoa, baking powder, baking soda, and salt.
In another bowl, whisk eggs, buttermilk, oil, and vanilla.
Slowly add the wet ingredients to the dry, mixing until just combined. Stir in the hot water or coffee until smooth.
Pour into the prepared pan and bake 25-30 minutes or until a toothpick inserted comes out clean. Let cool.

Make the chocolate tres leches milk mixture:

Whisk together sweetened condensed milk, evaporated milk, regular milk, and cocoa powder.
Poke holes in the cooled cake with a fork, then slowly pour the milk mixture over it. Refrigerate for at least 30 minutes.

Make the chocolate whipped cream:

Chill a mixing bowl for 20 minutes. Add heavy cream, cocoa powder, and powdered sugar. Beat until stiff peaks form.
Spread over the chilled cake and top with chocolate shavings or curls.

Notes

Storage: Keep the cake covered tightly with plastic wrap or in an airtight container in the refrigerator. It stays fresh and moist for up to 4 days. Because it’s soaked in milk, refrigeration is essential to prevent spoilage.
Freezing: You can freeze the cake before or after soaking in the milk mixture:
- Before soaking: Wrap the cooled baked cake tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw in the fridge overnight before proceeding with the milk soak and whipped cream topping.
- After soaking (without whipped cream): Wrap the soaked cake well and freeze for up to 1 month. Thaw overnight in the fridge, then add whipped cream before serving.
Don't freeze the cake with whipped cream topping as it can affect texture.

Nutrition