Why You’ll Love This Recipe

Rich and Moist: The cake is soaked with a creamy three-milk mixture, making it incredibly moist.
Chocolate Twist: A chocolate version of the classic tres leches cake for an extra indulgent treat.
Perfect for Special Occasions: Great for parties or as a show-stopping dessert.

Ingredients

For the cake:

1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup canola oil
2 large eggs (at room temperature)
1 teaspoon vanilla extract
1 cup freshly brewed strong hot coffee

For the Milk Filling:

14 ounces sweetened condensed milk (1 can)
3/4 cup half and half
3/4 cup evaporated milk
3 tablespoons unsweetened cocoa powder

For the Whipped Cream Topping:

1 cup powdered sugar
1/2 cup unsweetened cocoa powder
3 cups very cold heavy cream

Directions

Make the Cake:

Preheat your oven to 350°F (175°C) and grease a 9×13 baking pan.
Mix flour, sugar, cocoa, baking powder, baking soda, and salt in a bowl.
In a stand mixer, beat together buttermilk, oil, eggs, and vanilla. Slowly add in the dry ingredients while mixing on low speed.
Stir in the hot coffee until fully combined.
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely.

Prepare the Milk Filling:

In a bowl, whisk together the sweetened condensed milk, half and half, evaporated milk, and cocoa powder until smooth.
Once the cake has cooled, poke holes in it with a fork or skewer and slowly pour the milk mixture over the cake, letting it soak in.

Make the Whipped Cream Topping:

In a chilled bowl, combine powdered sugar, cocoa powder, and heavy cream. Beat until soft peaks form.
Spread the whipped cream over the cake, and refrigerate until ready to serve.

Servings and Timing

This recipe serves 15 and takes about 1 hour and 15 minutes to prepare, plus chilling time.

Variations

Flavor Add-ins: Add chocolate chips to the batter for more texture.
Frosting Options: Swap whipped cream for a chocolate ganache topping.

Storage

Storage: Store leftovers in the fridge for up to 5 days.
Freezing: You can freeze the cake (without whipped cream) for up to 3 months.

Conclusion

This Chocolate Tres Leches Cake offers a delicious twist on a classic dessert. With its rich, chocolatey flavor and creamy, indulgent filling, it’s sure to become a favorite for any special occasion or celebration. Enjoy this creamy, moist cake with a cup of coffee for the ultimate treat!

Chocolate Tres Leches Cake

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This Chocolate Tres Leches Cake is a rich, moist dessert made with a chocolate sponge cake soaked in a creamy three-milk mixture. Topped with a chocolate whipped cream, it’s an indulgent treat perfect for birthdays, holidays, or any celebration. A chocolate twist on the classic tres leches cake!

Author: Amy
Prep Time: 30 minutes
Cook Time: 30–35 minutes
Total Time: 1 hour 15 minutes (including cooling and chilling)
Yield: 15 servings
Category: Dessert, Cake
Method: Baking
Cuisine: Latin American
Diet: Vegetarian

Instructions

Make the Cake:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a stand mixer, beat together buttermilk, oil, eggs, and vanilla. Gradually add the dry ingredients while mixing on low speed.
- Stir in the hot coffee until fully combined.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool completely.
Prepare the Milk Filling:
- In a bowl, whisk together the sweetened condensed milk, half and half, evaporated milk, and cocoa powder until smooth.
- Once the cake has cooled, poke holes in it using a fork or skewer. Slowly pour the milk mixture over the cake, allowing it to soak in.
Make the Whipped Cream Topping:
- In a chilled bowl, combine powdered sugar, cocoa powder, and cold heavy cream.
- Beat until soft peaks form.
- Spread the whipped cream over the cake and refrigerate until ready to serve.

Notes

Flavor Add-ins: Add chocolate chips to the batter for extra texture.
Frosting Options: Swap whipped cream for a rich chocolate ganache topping for a more decadent finish.
Storage: Store leftovers in the fridge for up to 5 days.
Freezing: You can freeze the cake (without whipped cream) for up to 3 months.