Go Back

Chocolate Tres Leches Cake

A moist, chocolatey cake soaked in a sweet cream mixture, elevating the classic tres leches experience with rich cocoa flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 4 hours 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican
Calories: 402
Ingredients Method Notes

Ingredients
  

For the Cake
  • 5 large large eggs For a richer flavor, consider using organic eggs.
  • 1 cup all-purpose flour Can substitute with a 1:1 gluten-free baking mix to make it gluten-free.
  • 4 ounces semisweet chocolate Can swap with dark chocolate for a more intense flavor.
  • 13/16 cup natural unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 1 1/2 cups granulated sugar
  • 3 teaspoons vanilla extract
For the Soaking Mixture
  • 1 can (12-ounce) evaporated milk
  • 1 can (14-ounce) sweetened condensed milk
  • 1 cup whole milk
For Topping
  • 2 cups heavy whipping cream Whip until stiff peaks form.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease and flour a baking pan.
  2. Melt the semisweet chocolate in a bowl and let it cool slightly.
  3. In a large bowl, beat the eggs and granulated sugar together until light and fluffy.
  4. Mix in the melted chocolate and vanilla extract until well combined.
  5. In another bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Gradually mix these dry ingredients into the wet mixture until smooth.
  6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow the cake to cool. Pierce it all over with a fork to prepare it for soaking.
Soaking
  1. In a separate bowl, combine the evaporated milk, whole milk, sweetened condensed milk, and any remaining chocolate syrup.
  2. Pour this mixture generously over the cake.
  3. Refrigerate the cake for at least four hours, or preferably overnight, to soak up all the creamy goodness.
Topping and Serving
  1. Just before serving, whip the heavy cream until it forms stiff peaks and spread it over the cake.
  2. Decorate with chocolate curls for an extra flair.

Notes

For a perfectly spongy cake, avoid overmixing the batter once you add the dry ingredients. When whipping the cream, ensure that your mixing bowl and beaters are cold.