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This chocolate tres leches cake is a chocolate lover’s dream. It combines the rich flavors of chocolate with the creamy goodness of a classic tres leches cake.
Hey there! Today, I’m super excited to share one of my absolute favorite dessert recipes with you – Chocolate Tres Leches Cake.
When I say chocolate lover, I mean me, haha! I seriously can’t get enough of this stuff.
It’s perfect for special occasions like birthday parties or Cinco de Mayo celebrations, but it’s also just as great for a cozy family dessert.
I first discovered this amazing cake at a friend’s party, and I was instantly hooked. The cake is light and fluffy, soaked in a delicious chocolate milk mixture that makes it super moist.
The best part? It’s topped with a luscious chocolate whipped cream that’s good enough to eat with a spoon!
My husband, Jeremy, and our daughter, Lily, absolutely adore this cake, and I’m sure your family will too.
Let’s dive into why this Chocolate Tres Leches Cake is a must-try!
Some of our other favorite CAKE RECIPES we have on our site include: Chocolate Bundt Cake with Ganache Glaze, Moist Marble Cake Recipe, and Easy Funfetti Earthquake Cake Recipe.
WHY THIS RECIPE WORKS:
- Rich Chocolate Flavor: The combination of cocoa powder in the cake and the milk mixture gives this cake a deep chocolate flavor that’s irresistible.
- Light and Fluffy Texture: Beating the egg whites to stiff peaks and gently folding them into the batter makes the cake light and airy.
- Creamy Whipped Topping: The chocolate whipped cream on top adds an extra layer of decadence, making this cake a chocolate lover’s dream.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Fine sea salt
- Large eggs
- Granulated sugar
- Whole milk
- Vanilla extract
- Sweetened condensed milk
- Evaporated milk
- Heavy whipping cream
- Chocolate syrup (optional)
HOW TO MAKE CHOCOLATE TRES LECHES CAKE:
- Preheat the oven to 350°F. Spray a 9×13 baking dish with baking spray and set aside.
- Whisk together the flour, cocoa powder, baking powder, and salt in a large bowl, and set aside.
- Separate the egg whites and egg yolks into two separate bowls.
- Add ¾ cups of sugar to the bowl with the egg yolks, beating for 2 minutes until the sugar is mixed in and the mixture becomes pale yellow.
- Whisk in the milk and vanilla until combined.
- Pour the egg yolk mixture into the dry ingredients and stir until combined.
- Beat the egg whites until frothy with an electric hand mixer or in a stand mixer with the whisk attachment. Once frothy, slowly add the remaining ¼ cup sugar. Continue to beat until stiff peaks form.
- Gently fold the egg whites into the yolk/flour mixture in 1/3 increments until fully combined. There should be no streaks.
- Pour the batter into the prepared baking dish and smooth out the top. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Set aside to cool completely.
- In a medium bowl, whisk the condensed milk, evaporated milk, heavy cream, and cocoa powder until combined. It will take a while to mix in the cocoa powder and some of it may not completely dissolve, this is normal.
- Once the cake is cooled, take a fork and poke holes all over the cake.
- Pour the milk mixture all over the cake and sides. It’s a lot, so use all of it.
- Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
- When you are ready to serve, make the topping. Add the heavy cream, sugar, cocoa powder, and vanilla in the body of a stand mixer with the whisk attachment or in a large bowl with an electric hand mixer. Beat until stiff peaks form.
- Spread the chocolate whipped cream over the cake. Slice and serve with chocolate syrup if desired.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE A DIFFERENT TYPE OF MILK?
Absolutely!
You can experiment with different kinds of milk like almond milk or coconut milk for a unique twist.
If you want to experiment with these, you go right ahead. I haven’t tried them myself, but I don’t see any reason they wouldn’t be delicious.
WHAT OTHER TOPPINGS CAN I USE?
You can top the cake with chocolate shavings, fresh strawberries, or even a drizzle of caramel for added flavor.
Just check out my list down below of additions and substitutions!
ANY ADDITIONS?
There are so many flavors that would be great here.
Let me know how it goes in the comments!
- Chocolate shavings: Sprinkle on top of the whipped cream for an extra chocolatey finish.
- Fresh strawberries: Add a pop of color and freshness.
- Chocolate curls: Use a vegetable peeler to create beautiful chocolate curls.
- Caramel drizzle: For a sweet and salty combo.
- Nuts: Chopped pecans or walnuts for a crunchy texture.
- Espresso powder: Add to the batter for a mocha flavor.
- Chocolate chips: Fold into the batter for chocolate bursts.
- Coconut flakes: For a tropical twist.
- Cinnamon: A sprinkle in the whipped cream for warmth.
- Whipped topping: Use instead of whipped cream for a lighter option.
ANY SUBSTITUTIONS?
Most definitely!
I’ll bet some of these would be right up your alley.
- Almond milk: Use instead of whole milk for a nutty flavor.
- Gluten-free flour: Use instead of all-purpose flour for a gluten-free option.
- Dark chocolate: Use dark chocolate chips instead of semi-sweet for a richer flavor.
HOW TO STORE:
Refrigerator: Store the cake in an airtight container in the refrigerator for up to 4-5 days.
The cake actually tastes better the next day as the flavors meld together.
Freezer: You can freeze the cake (without the whipped topping) for up to 3 months.
Wrap it well in plastic wrap and then in aluminum foil to prevent freezer burn.
Thaw in the refrigerator overnight before adding the whipped topping.
DANA’S TIPS AND TRICKS:
- Use room temperature ingredients: This helps everything mix together smoothly.
- Beat the egg whites properly: Make sure they reach stiff peaks for a fluffy cake.
- Pour the milk mixture slowly: Let it soak in gradually for the best results.
- Use a wooden skewer: Poke holes all over the cake to help the milk mixture absorb better, a fork works just as well.
- Chill overnight: This cake tastes best when chilled overnight, allowing the flavors to meld.
- Whip the cream well: Beat the cream to stiff peaks for a stable and fluffy topping.
This Chocolate Tres Leches Cake is a decadent dessert that’s popular for good reason.
It’s rich, moist, and topped with a heavenly chocolate whipped cream that’s simply irresistible.
Whether it’s for a special occasion or just a treat to enjoy at home, this cake is a winner. Give it a try and let me know how much you love it!
Chocolate Tres Leches Cake Recipe
Ingredients
For the cake:
- ¾ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 5 large eggs separated
- 1 cup granulated sugar divided
- ⅓ cup whole milk
- 1 ½ teaspoons vanilla extract
For the milk mixture:
- 14 ounce can sweetened condensed milk
- 12 ounce can evaporated milk
- ¼ cup heavy whipping cream
- 2 tablespoons unsweetened cocoa powder
For the topping:
- 2 cups heavy whipping cream
- ¼ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ½ teaspoon vanilla extract
- Chocolate syrup for serving optional
Instructions
- Preheat the oven to 350°F. Spray a 9×13 baking dish with baking spray and set aside.
- Whisk together the flour, cocoa powder, baking powder, and salt in a large bowl, and set aside.¾ cup all-purpose flour, ⅓ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, ½ teaspoon fine sea salt
- Separate the egg whites and egg yolks into two separate bowls.5 large eggs
- Add ¾ cups of sugar to the bowl with the egg yolks, beating for 2 minutes until the sugar is mixed in and the mixture becomes pale yellow.1 cup granulated sugar
- Whisk in the milk and vanilla until combined.⅓ cup whole milk, 1 ½ teaspoons vanilla extract
- Pour the egg yolk mixture into the dry ingredients and stir until combined.
- Beat the egg whites until frothy with an electric hand mixer or in a stand mixer with the whisk attachment. Once frothy, slowly add the remaining ¼ cup sugar. Continue to beat until stiff peaks form.
- Gently fold the egg whites into the yolk/flour mixture in 1/3 increments until fully combined. There should be no streaks.
- Pour the batter into the prepared baking dish and smooth out the top. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Set aside to cool completely.
- In a medium bowl, whisk the condensed milk, evaporated milk, heavy cream, and cocoa powder until combined. It will take a while to mix in the cocoa powder and some of it may not completely dissolve, this is normal.14 ounce can sweetened condensed milk, 12 ounce can evaporated milk, ¼ cup heavy whipping cream, 2 tablespoons unsweetened cocoa powder
- Once the cake is cooled, take a fork and poke holes all over the cake.
- Pour the milk mixture all over the cake and sides. It’s a lot, so use all of it.
- Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
- When you are ready to serve, make the topping. Add the heavy cream, sugar, cocoa powder, and vanilla in the body of a stand mixer with the whisk attachment or in a large bowl with an electric hand mixer. Beat until stiff peaks form.2 cups heavy whipping cream, ¼ cup granulated sugar, ¼ cup unsweetened cocoa powder, ½ teaspoon vanilla extract
- Spread the chocolate whipped cream over the cake. Slice and serve with chocolate syrup if desired.Chocolate syrup for serving
Notes
- Use room temperature ingredients: This helps everything mix together smoothly.
- Beat the egg whites properly: Make sure they reach stiff peaks for a fluffy cake.
- Pour the milk mixture slowly: Let it soak in gradually for the best results.
- Use a wooden skewer: Poke holes all over the cake to help the milk mixture absorb better, a fork works just as well.
- Chill overnight: This cake tastes best when chilled overnight, allowing the flavors to meld.
- Whip the cream well: Beat the cream to stiff peaks for a stable and fluffy topping.
Nutrition
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