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Chocolate Tres Leches Cake
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Decadent chocolate tres leches cake: moist chocolate sponge soaked in chocolate-infused trio of milks for a luscious make-ahead treat.
Ingredients:
  • For the sponge cake
  • Nonstick cooking spray, for the cake pan
  • 1 1/2 cups (300g) sugar
  • 1 1/4 cups (178g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon instant espresso powder
  • 1 cup whole milk
  • 1 1/3 cups (235g) bittersweet chocolate bar, chopped
  • 3/4 cup (75g) Dutch-process cocoa powder
  • 2/3 cup vegetable oil
  • 4 large eggs
  • For the milk mixture
  • 1 (14-ounce) can sweetened condensed milk
  • 1/2 cup heavy cream
  • 1 cup evaporated milk
  • 2 tablespoons Dutch-process cocoa powder
  • 1/2 teaspoon ground cinnamon
  • For the chocolate whipped cream topping
  • 6 ounces (170g) milk or semisweet chocolate
  • 1 3/4 cups very cold heavy cream, divided
  • Strawberries, raspberries, or maraschino cherries, for garnish (optional)
  • Your favorite chocolate bar, for garnish (optional)
Instructions:
  • Preheat the oven to 325°F and adjust the rack to the center. Lightly spray a 13x9-inch cake pan with nonstick cooking spray and set aside.
  • Prepare the sponge cake: In a bowl, combine sugar, flour, baking soda, salt, and espresso, ensuring there are no clumps. Set aside. In a saucepan over low heat, mix milk, chocolate, and cocoa powder until a rich chocolate sauce forms. Remove from heat and cool slightly. Whisk in oil, eggs, and vanilla. Do not worry if it curdles initially; keep whisking until smooth. Fold the mixture into the dry ingredients using a rubber spatula until well combined.
  • Transfer the batter into the greased cake pan. Lightly tap the pan on the counter to remove air bubbles. Bake for 30 minutes, rotating halfway for even baking. Check for doneness with a toothpick—it's done when a few crumbs cling to the toothpick but no wet batter remains. Cool on a wire rack.
  • Prepare the luscious tres leches mixture: In a small saucepan over low heat, blend sweetened condensed milk, heavy cream, evaporated milk, cocoa powder, and cinnamon. Whisk until the cocoa powder and cinnamon are fully incorporated and the mixture is warm and frothy. Let it cool off to the side.
  • Pierce the cake all over with a toothpick or fork, ensuring it's still warm. Gently drizzle warm milk mixture evenly, allowing the cake to absorb all liquid. Seal cake pan with plastic wrap and refrigerate for at least an hour until cold. This ensures the whipped cream frosting stays intact when applied.
  • Create a double boiler by heating a medium pot with 2 inches of water until it simmers. Place a medium heat-proof bowl on top, making sure the water doesn't touch the bowl. Add chocolate chips and 1/3 cup heavy cream. Stir until the chocolate melts completely. Let it cool to room temperature, enhancing the cake's flavor with the richness of milk chocolate or the intensity of bittersweet.
  • Whisk the remaining heavy cream in a medium bowl until soft peaks form, being careful not to over-whip. Incorporate the cooled melted chocolate gently until fully mixed. You can use a whisk or an electric handheld mixer for this step.
  • Spread the chocolate whipped cream over the chilled tres leches cake using the back of a spoon or an offset spatula. Create small peaks and swirls, if desired. Garnish with your favorite berry like strawberries, raspberries, or maraschino cherries for a balanced touch. Use the berries as a guide for cutting portions. Alternatively, make chocolate curls by running a vegetable peeler over a bar of chocolate and sprinkle them on the cake.
  • Chill the cake in the fridge until serving time. For the best flavor, enjoy the cake the day after baking when the milk mixture has fully soaked into the cake. Store any leftovers tightly covered with plastic wrap in the fridge for up to 3 days. Note that this cake is not suitable for freezing as it will become rubbery and the whipped cream will collapse. Feel free to rate the recipe below if you enjoyed it!

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