Chocolate Tres Leches Cake Recipe

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.

Course Dessert

Cuisine American

Keyword Chocolate Tres Leches Cake

Prep Time 10

Cook Time 30

Chill Time 8

Servings servings

Calories 449kcal

Author Dana DeVolk

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:

For the topping:

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