Chocolate Tres Leches Cake
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!
Servings: 12 servings
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.5 large eggs
- 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.1 cup granulated sugar, ½ cup whole milk, 1 teaspoon vanilla extract
- Add the flour, cocoa powder, baking powder, baking soda, and salt, mixing just until combined.1 cup all-purpose flour, ½ cup natural unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon table salt
- 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.1 (14-ounce) can sweetened condensed milk, 1 (12-ounce) can evaporated milk, 2 Tablespoons natural unsweetened cocoa powder, ½ cup whole milk
- Whip the cream, cocoa powder, sugar, and vanilla, then spread over the cake. Sprinkle with semi-sweet chocolate curls, slice, and serve.2 cups heavy whipping cream, ½ cup granulated sugar, 3 Tablespoons natural unsweetened cocoa powder, 2 teaspoons vanilla extract, 4 ounces shaved semisweet chocolate
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
Calories: 379kcal | Carbohydrates: 44g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 116mg | Sodium: 177mg | Potassium: 247mg | Fiber: 3g | Sugar: 31g | Vitamin A: 720IU | Vitamin C: 0.2mg | Calcium: 97mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
