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Chocolate Tres Leches

A rich and moist chocolate version of the traditional tres leches cake, soaked in three types of milk and topped with whipped cream.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dessert
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
Milk Mixture
  • 1 cup sweetened condensed milk
  • 1 cup evaporated milk
  • 1/2 cup whole milk
Topping
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • chocolate shavings for garnish

Method
 

Prepare the Cake
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
  2. In a mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, beat the softened butter until creamy. Add eggs and vanilla, mixing until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until smooth.
  5. Pour the batter into the prepared baking dish and bake for 30 minutes or until a toothpick comes out clean.
  6. Allow the cake to cool completely in the pan.
Soak the Cake
  1. In a bowl, whisk together sweetened condensed milk, evaporated milk, and whole milk.
  2. Once the cake is cool, poke holes all over the top with a fork.
  3. Slowly pour the milk mixture over the cake, allowing it to soak in.
Prepare the Topping
  1. In a mixing bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
  2. Spread the whipped cream over the soaked cake and garnish with chocolate shavings.

Notes

For best results, refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.