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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!

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

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.

Find it online: https://chocolatecoveredamy.com/chocolate-tres-leches-cake/