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chocolate tres leches cake

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!

Course Dessert
Cuisine Latin
Keyword cake, chocolate
Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 6 hours
Servings 12 servings
Calories 260 kcal
Author camila

Ingredients

Chocolate Sponge Cake

  • 1/3 cup hot brewed coffee* 78 ml
  • 6 tablespoons unsalted butter 3 oz, 85 grams
  • 1/3 cup chocolate chips or chopped chocolate (2 oz, 56 grams)**
  • 2/3 cup whole milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar 7 oz, 200 grams
  • 3/4 cup all-purpose flour 3.37 oz, 95 grams
  • 1/3 cup cocoa powder 1.41 oz, 40 grams
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Chocolate Tres Leches

  • 2/3 cup whole milk 157 ml
  • 1/2 cup chocolate chips or chopped chocolate (3 oz, 85 grams)
  • 1/2 cup evaporated milk 118 ml
  • 2/3 cup Magnolia Brand condensed milk 157 ml

Whipped Cream topping

  • 1 cup heavy cream 236 ml
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Chocolate Sponge Cake

  1. Grease and flour a 8x8” square cake pan. Pre-heat the oven to 350ºF.
  2. Mix the hot coffee, with butter, and chocolate. Whisk together until the chocolate and butter are melted. If the chocolate and butter aren’t melted, feel free to place the bowl in the microwave for 15 second intervals, whisking in between until the mixture is smooth.
  3. Let it cool down slightly.
  4. Whisk milk, eggs, and vanilla together in a measuring cup.
  5. Pour it over the coffee, butter, and chocolate mixture.
  6. Add sugar to the bowl with the liquid ingredients.
  7. Whisk to combine.
  8. Sift flour, cocoa powder, baking powder, baking soda, and salt together.
  9. Add dry ingredients to wet ingredients.
  10. Whisk until a smooth batter is formed, without lumps.
  11. Pour it over prepared pan.
  12. Bake in the pre-heated oven for about 40 minutes, or until a toothpick comes out clean when inserted in the cake.

Chocolate Tres Leches

  1. Heat up milk until very hot, but don’t let it boil. Turn it off the heat before that.
  2. Pour it over chocolate, whisk until chocolate melts.
  3. Add evaporated milk and condensed milk.
  4. Whisk all milks and chocolate together until smooth and incorporated.

To assemble

  1. Let the cake cool down completely. Leave the cake inside the cake pan.
  2. Once cake is completely cool, poke holes all over the cake with a fork.
  3. Pour Chocolate Tres Leches mixture over the entire cake.
  4. It will seem like a lot of liquid, but don’t worry, the cake will soak all of it up.
  5. Cover the cake pan with plastic wrap. Place it in the fridge for at least 6 hours, preferably overnight.

Whipped Cream

  1. Whip cold heavy cream and sugar with an electric mixer for 2-3 minutes, until soft and firm peaks form.
  2. Add vanilla and mix briefly to combine.
  3. Use a spatula to spread the whipped cream over the cooled cake.
  4. Slice, serve, and enjoy!

Storage

  1. This cake will store well in the fridge for up to 4 days.

Recipe 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.

**Chocolate: I used bittersweet chocolate, feel free to use whatever kind of chocolate you prefer, just don’t use unsweetened.

Nutrition Facts
Chocolate Tres Leches Cake
Amount Per Serving
Calories 260
* Percent Daily Values are based on a 2000 calorie diet.