Description
This Chocolate Tres Leches Cake blends rich cocoa flavor with the iconic moistness of the tres leches method. A chocolate sponge soaks up a trio of creamy milks, then gets topped with fluffy whipped cream and chocolate shavings. Perfectly chilled and irresistibly indulgent!
Ingredients
1 cup all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
5 large eggs, separated
1 cup granulated sugar, divided
1/3 cup whole milk
1 teaspoon vanilla extract
12 oz can evaporated milk
14 oz can sweetened condensed milk
1/2 cup heavy cream
Whipped cream, for topping
Chocolate shavings or cocoa powder, for garnish
Instructions
1. Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl.
2. In a large bowl, beat the egg yolks with 3/4 cup of the sugar until thick and pale. Add in milk and vanilla, then the dry ingredients.
3. In another bowl, beat the egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and beat to stiff peaks.
4. Fold the egg whites into the batter gently. Pour into a greased 9×13-inch baking dish. Bake at 350°F (175°C) for 25–30 minutes.
5. While cooling, mix evaporated milk, condensed milk, and heavy cream. Poke holes in the cake and slowly pour the milk mixture over the top. Chill for at least 4 hours.
6. Top with whipped cream and chocolate shavings or cocoa powder before serving.
Notes
Use Dutch-processed cocoa for richer flavor and darker color.
Let the cake soak overnight for best results.
Always serve chilled for proper texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 105mg
Keywords: chocolate tres leches, milk cake, chocolate sponge