Chocolate Tres Leches Cake
Chocolate Tres Leches Cake is a chocolate sponge cake soaked in sweet chocolate milk mixture, topped with whipped cream. So delicious!
Servings 12 servings
Calories 350kcal
Ingredients
Chocolate Sponge Cake
- 1 cup all-purpose flour 127 grams
- 1 cup granulated sugar 200 grams
- 1/2 cup cocoa powder 45 grams
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1/2 cup whole milk 120 ml
- 1/3 cup vegetable oil 80 ml
- 1 tsp vanilla extract
- 1/2 cup brewed coffee or hot water
Chocolate Tres Leches Mixture
- 1/2 cup milk 120 ml
- 1/4 cup unsweetened cocoa powder 23 grams
- 1 can sweetened condensed milk 396 grams
- 1 can evaporate milk 12 oz., 335 ml
- 1/2 tsp espresso powder optional
Whipped Cream topping
- 2 cups heavy cream 480 ml
- 6 tbsp powdered sugar 46 grams
- 6 tbsp cocoa powder 42 grams
- 1/2 tsp vanilla extract
Instructions
Chocolate Sponge Cake
- Preheat the oven to 350°F (180°C). Grease a 9×13-inch (23×33 cm) baking pan with butter, then sprinkle with cocoa powder.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until everything looks evenly combined and there are no visible streaks of cocoa or flour. If your cocoa is lumpy, sift it first so the batter mixes smoothly.
- In a separate bowl or large measuring cup, whisk the eggs until the yolks and whites are well blended. Add the whole milk, vegetable oil, and vanilla extract and whisk until the mixture is smooth and slightly frothy.
- Pour the wet ingredients into the bowl with the dry ingredients. Whisk gently, starting from the center and working outward, just until you no longer see dry pockets of flour. The batter will be quite thick at this point; avoid over mixing so the cake stays tender.
- Prepare the brewed coffee or hot water. It should be very hot, but not boiling. Slowly pour the hot liquid into the batter in a thin stream while whisking constantly. The batter will be very thin. Scrape the sides and bottom of the bowl with a spatula to make sure everything is evenly combined.
- Transfer the batter to the prepared pan, smoothing the top with a spatula so it bakes evenly. Tap the pan gently on the counter a couple of times to release any large air bubbles.
- Bake the cake on the center rack of the oven for about 25 to 30 minutes, or until the top springs back lightly when touched and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Remove the cake from the oven and place the pan on a wire rack. Let the cake cool in the pan for about 15 to 20 minutes. While it is cooling, prepare the chocolate tres leches mixture.
Chocolate Tres Leches Mixture
- Heat up the milk for 30 seconds in the microwave. Place the cocoa powder in a measuring cup with a spout. Whisk until fully dissolved, and there are no lumps.
- Add the sweetened condensed milk, evaporated milk, and espresso powder if using. Whisk until the mixture is completely smooth and uniform. The cocoa tends to cling to the sides, so scrape down the bowl as needed.
To soak
- Once the cake has cooled slightly but is still warm, use a skewer, chopstick, or the handle of a thin wooden spoon to poke holes all over the surface of the cake, going almost to the bottom of the pan. Space the holes about 1 to 1.5 cm apart so the milk mixture can soak in evenly.
- Slowly pour the chocolate tres leches mixture over the entire surface of the cake. Start from the edges and move toward the center, pouring in several passes rather than all at once. Give the milk time to sink into the holes and the sides of the cake. If some liquid pools on top, let the pan sit for a few minutes; the cake will keep absorbing.
- Cover the pan tightly with plastic wrap or foil and transfer it to the refrigerator. Chill overnight, so the cake can fully absorb the chocolate milk mixture and become very moist and tender.
Chocolate Whipped Cream
- Once the cake has chilled, prepare the whipped cream topping. Place the heavy cream in a chilled mixing bowl. Add the powdered sugar and cocoa powder. If the cocoa looks clumpy, sift it over the cream first to avoid lumps.
- Beat the mixture with an electric mixer on medium speed until it begins to thicken, then increase to medium-high and continue beating until you reach medium to stiff peaks. The whipped cream should hold its shape on the whisk but still look smooth and spreadable. Stop whipping as soon as it reaches this stage so it does not turn grainy.
- Add vanilla and mix briefly to combine.
- Spread the chocolate whipped cream evenly over the top, using an offset spatula or the back of a spoon to create swirls or a smooth finish, depending on the look you prefer.
- Keep the finished chocolate tres leches cake refrigerated until serving. Slice it cold, wiping the knife between cuts for clean pieces. The cake keeps well in the refrigerator for about 3 days, staying very moist and flavorful as it sits.
Storage
- This cake will store well in the fridge for up to 4 days. Kepp it covered.
Notes
Coffee: You can use hot water instead of the hot coffee. If using water instead of coffee, you can either add 1/2 teaspoon of espresso powder to the dry ingredients, or just leave it out. The coffee helps enhance the chocolate taste and richness, but it will be completely fine without it.
Serving temperature: This dessert is best served cold. It tastes richer and the texture is more custardy straight from the fridge.
Nutrition
Serving: 1slice | Calories: 350kcal