Why You’ll Love This Recipe

This Chocolate Tres Leches Cake is a luscious twist on the classic Tres Leches cake. With its light and spongy texture, the rich chocolate flavor takes it to a whole new level. The cake absorbs the sweet, creamy milk mixture, resulting in a moist and decadent dessert. The whipped cream topping adds a perfect balance of lightness to the indulgent base. Whether it’s a holiday gathering, birthday party, or any special occasion, this cake is guaranteed to impress!

Ingredients You’ll Need

Here’s what you’ll need to create this decadent dessert:

For the Cake:

1 cup (125 g) all-purpose flour
1/3 cup (40 g) unsweetened cocoa powder
1 1/2 teaspoons baking powder
5 large eggs
1 cup (200 g) granulated sugar
1/3 cup (80 mL) whole milk

For the Soaking Mixture:

1 cup (240 mL) evaporated milk
1 cup (300 mL) condensed milk
1/2 cup (120 mL) heavy cream

For the Topping:

1 1/2 cups (360 mL) heavy cream
2 tablespoons sugar
Cocoa powder or chocolate shavings (for garnish)

Equipment You’ll Need

9×13-inch baking pan
Mixing bowls
Hand or stand mixer
Fine mesh sieve
Spatula

How to Make Decadent Chocolate Tres Leches Cake

1. Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.

2. Prepare the Cake Batter

In a large bowl, sift together 1 cup of all-purpose flour, 1/3 cup of cocoa powder, and 1 1/2 teaspoons of baking powder.
In another bowl, beat 5 eggs for about 3 minutes until light and fluffy. Gradually add 1 cup of granulated sugar, beating until fully incorporated.
Fold the dry ingredients into the egg mixture gently, ensuring no lumps remain. Add 1/3 cup of whole milk and mix until smooth.

3. Bake the Cake

Pour the batter into the prepared pan and bake for 30-35 minutes. The cake is ready when a toothpick inserted into the center comes out clean.

4. Prepare the Soaking Mixture

In a bowl, whisk together 1 cup of evaporated milk, 1 cup of condensed milk, and 1/2 cup of heavy cream.

5. Soak the Cake

Once the cake has cooled slightly, poke holes all over the surface using a fork or skewer. Slowly pour the soaking mixture evenly over the cake, allowing it to absorb completely.

6. Prepare the Topping

In a chilled mixing bowl, whip 1 1/2 cups of heavy cream with 2 tablespoons of sugar until soft peaks form.
Spread the whipped cream evenly over the soaked cake.

7. Garnish and Chill

Dust the top of the cake with cocoa powder or sprinkle chocolate shavings on top for an extra touch of elegance. Refrigerate for at least 2 hours before serving to allow the flavors to meld and the cake to set.

Servings and Timing

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour 10 minutes (plus chilling time)

Cooking Tips & Techniques

Don’t Overmix: Be gentle when folding in the dry ingredients to preserve the airiness of the batter.
Soaking Time: Let the cake fully absorb the soaking mixture for the perfect texture. If the cake is dry, don’t be afraid to add extra soaking mixture.
Chill Before Serving: Don’t rush the refrigeration process. The cake benefits from chilling as it allows the flavors to deepen and the texture to firm up.
Whipped Cream Tip: If your whipped cream isn’t stiffening, try chilling the bowl and beaters beforehand.

Variations & Adaptations

Spiced Chocolate Tres Leches

Add a teaspoon of cinnamon or nutmeg to the batter for a warm, spiced twist that adds depth to the chocolate.

Tropical Chocolate Tres Leches

Substitute the whole milk with coconut milk in the soaking mixture and top with toasted coconut flakes for a tropical touch.

Dairy-Free Version

For a dairy-free version, use plant-based milks and non-dairy whipped topping. You can even use dairy-free condensed milk for a completely dairy-free treat.

Dulce de Leche Layer

For an indulgent addition, try adding a layer of dulce de leche between the cake and whipped cream. This caramel-like sweetness complements the chocolate perfectly.

Serving & Storage Suggestions

Serving: This cake is best served chilled, straight from the fridge. Pair it with a cup of coffee or a glass of milk for a delightful combination.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. If you have any remaining slices, they freeze well for up to 1 month—just thaw in the fridge overnight.

Nutritional Information & Benefits

Here’s an approximate breakdown per serving (based on 12 servings):

Calories: 420
Fat: 18 g
Carbs: 55 g
Protein: 6 g

While this cake is indulgent, it provides a bit of protein from the eggs and calcium from the milk, making it a rich treat with some nutritional benefits.

Conclusion

If you’re looking for a dessert that’s rich, indulgent, and unforgettable, this Decadent Chocolate Tres Leches Cake is the answer. It’s a perfect blend of chocolate, milk, and whipped cream that will surely be the star of any gathering. Whether you’re celebrating a special occasion or simply want to treat yourself, this cake is a luxurious and satisfying way to indulge.

Decadent Chocolate Tres Leches Cake: Perfect for Parties

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Decadent Chocolate Tres Leches Cake is a rich, moist chocolate cake soaked in a blend of three types of milk, topped with fluffy whipped cream, and finished with cocoa powder or chocolate shavings.

Author: Amy
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour 10 minutes (plus chilling time)
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: Mexican
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a large bowl, sift together 1 cup of all-purpose flour, 1/3 cup of cocoa powder, and 1 1/2 teaspoons of baking powder.
In another bowl, beat 5 eggs for about 3 minutes until light and fluffy. Gradually add 1 cup of granulated sugar, beating until fully incorporated.
Fold the dry ingredients into the egg mixture gently, ensuring no lumps remain. Add 1/3 cup of whole milk and mix until smooth.
Pour the batter into the prepared pan and bake for 30-35 minutes. The cake is ready when a toothpick inserted into the center comes out clean.
In a bowl, whisk together 1 cup of evaporated milk, 1 cup of condensed milk, and 1/2 cup of heavy cream.
Once the cake has cooled slightly, poke holes all over the surface using a fork or skewer. Slowly pour the soaking mixture evenly over the cake, allowing it to absorb completely.
In a chilled mixing bowl, whip 1 1/2 cups of heavy cream with 2 tablespoons of sugar until soft peaks form. Spread the whipped cream evenly over the soaked cake.
Dust the top of the cake with cocoa powder or sprinkle chocolate shavings on top. Refrigerate for at least 2 hours before serving to allow the flavors to meld and the cake to set.