Chocolate Tres Leches Cake

5 from 11 votes

Chocolate Tres Leches Cake is a chocolate twist on the classic Tres Leches Cake that's perfect for chocolate lovers on any special occasion! It's a super moist chocolate cake that's soaked in a chocolate three-milk mixture overnight, with homemade chocolate whipped cream and chocolate curls on top!

Prep Time20

Cook Time25

Soaking Time3

Total Time3 45

Course: Dessert

Cuisine: American, Mexican

Servings: servings

Calories: 379kcal

Author: Amy Nash

Ingredients

Cake

1 cup all-purpose flour (125g)
½ cup natural unsweetened cocoa powder or Dutch processed
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon table salt
1 cup granulated sugar, divided (200g)
5 large eggs, separated
1 teaspoon vanilla extract
½ cup whole milk

Tres Leches

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

Topping

2 cups heavy whipping cream
½ cup granulated sugar
3 Tablespoons natural unsweetened cocoa powder
2 teaspoons vanilla extract
4 ounces shaved semisweet chocolate, for topping

Instructions

Preheat oven to 350°F. Prep a 9x13-inch baking dish with baking spray. Separate the egg yolks from the egg whites and set aside.
In a large bowl of a stand mixer, beat ¾ cup of the sugar with the egg yolks on medium-high until creamy and light. Add the milk and vanilla and beat again, scraping down the sides of the bowl as needed.
Add the flour, cocoa powder, baking powder, baking soda, and salt, mixing just until combined.
Whisk the eggs whites, gradually adding the remaining ¼ cup of sugar until stiff peaks form. Fold into the cake batter.
Pour into the prepared pan.
Bake for 25-30 minutes. Cool completely, then poke all over with a fork.
In a separate bowl, whisk together the cocoa powder, sweetened condensed milk, evaporated milk, and milk. Pour over the cooled cake. Let soak for at least 3 hours or overnight in the fridge.
Whip the cream, cocoa powder, sugar, and vanilla, then spread over the cake. Sprinkle with semi-sweet chocolate curls, slice, and serve.

Notes

Storage

Store: Store this cake in an airtight container in the refrigerator for up to 3-4 days. If you're not planning to eat the cake for a day or two, I'd recommend waiting to add the whipped cream until just before serving. If the topping is not fully whipped it may lose volume over time.
Freeze: This chocolate sponge cake can be frozen for up to 3 months before you soak it in the sweet milk mixture. To do this, cover it twice in plastic wrap, or put it in a freezer-safe container. Thaw it at room temperature for a couple of hours before adding the milk soak and proceed with the topping as instructed.

Nutrition