Chocolate Tres Leches Cake: Moist Mexican Dessert Recipe (Print Version)
Experience a rich Chocolate Tres Leches Cake, a decadent Mexican dessert. This moist, cocoa-infused sponge cake is soaked in three milks and topped with whipped cream.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 60 minutes
Servings: 10 Servings
Difficulty: Intermediate
Cuisine: Mexican
Dietary: Vegetarian
# Ingredients:
→ Decadent Chocolate Sponge
01 -
1 1/2 cups all-purpose flour
02 -
3/4 cup unsweetened cocoa powder
03 -
1 3/4 cups granulated sugar
04 -
1 1/2 tsp baking powder
05 -
1 tsp baking soda
06 -
1/2 tsp salt
07 -
3 large eggs
08 -
1 cup whole milk
09 -
1/2 cup vegetable oil
10 -
1 tsp vanilla extract
→ Sweet Milk Infusion
11 -
1 (12-oz) can evaporated milk
12 -
1 (14-oz) can sweetened condensed milk
13 -
1/2 cup heavy cream
14 -
1 tsp vanilla extract
→ Fluffy Cloud Topping
15 -
2 cups heavy cream
16 -
1/2 cup powdered sugar
17 -
1 tsp vanilla extract
18 -
1 tbsp unsweetened cocoa powder, for garnish
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan. This initial step ensures your Chocolate Tres Leches Cake - Moist Mexican Dessert bakes perfectly and doesn't stick.
02 -
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 3/4 cups granulated sugar, 1 1/2 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt. Set aside for the decadent chocolate sponge.
03 -
In a separate medium bowl, whisk 3 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 1 tsp vanilla extract until well combined. This liquid mixture will create the moist base for your Chocolate Tres Leches Cake.
04 -
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes.
05 -
While the cake cools, combine 1 (12-oz) can evaporated milk, 1 (14-oz) can sweetened condensed milk, 1/2 cup heavy cream, and 1 tsp vanilla extract in a bowl. Whisk well. This sweet milk infusion is key to a truly moist Mexican dessert.
06 -
Using a fork or skewer, poke holes all over the cooled cake. Slowly pour the entire milk infusion evenly over the cake. Cover and refrigerate for at least 4 hours, or preferably overnight, allowing the Chocolate Tres Leches Cake to absorb all the liquid.
07 -
In a cold bowl, beat 2 cups heavy cream, 1/2 cup powdered sugar, and 1 tsp vanilla extract until stiff peaks form. Spread over the chilled cake. Garnish with 1 tbsp unsweetened cocoa powder. Serve your delicious Chocolate Tres Leches Cake - Moist Mexican Dessert.
# Notes:
01 -
Store leftover Chocolate Tres Leches Cake covered in the refrigerator for up to 3-4 days. It tastes even better the next day!
02 -
For an extra decadent treat, serve slices with fresh berries or a drizzle of chocolate syrup.
03 -
Ensure your cake is completely cool before poking holes and pouring the milk mixture. A warm cake will not absorb the liquid as effectively.
04 -
For a richer chocolate flavor in the topping, you can add 1-2 tablespoons of cocoa powder to the whipped cream.
# Tools You'll Need:
01 -
9x13 inch baking pan
02 -
Electric mixer
03 -
Large mixing bowls
04 -
Whisk
05 -
Measuring cups and spoons
06 -
Spatula
# Nutrition Facts (Per Serving):
Calories: 652 kcal
Total Fat: 33 g
Total Carbohydrate: 88 g
Protein: 12 g