Name: Decadent Chocolate Tres Leches Cake
Prep time: 20 min
Cook time: 35 min
Total time: 185 min
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 1 cup unsweetened cocoa powder; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1 pinch kosher salt; 2 cups milk (2% or whole); 1/2 cup vegetable oil; 2 large eggs; 2 teaspoons vanilla extract; 1 cup milk (2% or whole); 8 ounces sweetened condensed milk; 6 ounces evaporated milk; 1 cup heavy cream; 1 1/2 tablespoon granulated sugar; 1 tablespoon unsweetened cocoa powder; 1/4 teaspoon vanilla extract; chocolate shavings

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Welcome to the world of truly exceptional desserts! This chocolate tres leches cake is a moist, rich, and utterly irresistible treat. Imagine a tender chocolate sponge cake soaked in a luxurious blend of three milks, then topped with a luscious chocolate whipped cream. It’s a festive dessert that brings smiles to every table. Our recipe simplifies this classic, ensuring you create a show-stopping cake with ease.

Why You’ll Love This Chocolate Tres Leches Cake

You’ll adore this recipe for many delicious reasons!

Incredibly Moist: This chocolate tres leches cake features a super moist and tender chocolate cake base. It soaks up all that milky goodness perfectly.
Rich Milky Soak: The signature three-milk mixture infuses the cake with a profound creamy flavor. Each bite is bursting with delightful sweetness.
Dreamy Chocolate Topping: A light and fluffy chocolate whipped cream crowns this dessert beautifully. It adds an extra layer of chocolatey indulgence.
Beginner-Friendly: Our step-by-step instructions make it simple for anyone to create this masterpiece. No complicated techniques here!
Crowd-Pleasing: This cake is a guaranteed hit for any gathering or special occasion. Prepare for rave reviews from everyone who tries a slice!

Ingredients

Gather your ingredients to bake this incredibly moist chocolate tres leches cake.

For the Chocolate Cake:

2 cups all-purpose flour
2 cups granulated sugar
1 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 pinch kosher salt
2 cups milk (2% or whole)
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract

For the Three-Milk Soak:

1 cup milk (2% or whole)
8 ounces sweetened condensed milk
6 ounces evaporated milk

For the Chocolate Whipped Topping:

1 cup heavy cream
1 1/2 tablespoon granulated sugar
1 tablespoon unsweetened cocoa powder
1/4 teaspoon vanilla extract

For Garnish:

Chocolate shavings

Notes & Substitutions

For the cake and milk soak, whole milk or 2% milk work best for richness. You can use lower fat milk, but the texture might be slightly lighter. Opt for good quality unsweetened natural cocoa powder for the best chocolate flavor. Vegetable oil keeps the cake incredibly moist, but you can use melted butter for a richer flavor if preferred. If you don’t have evaporated milk, you can use an equal amount of whole milk, but the flavor will be slightly less intense. For super stable whipped cream, add 1/4 teaspoon of cream of tartar before whipping. Any type of chocolate, from bittersweet to milk chocolate, works beautifully for shavings.

For the richest flavor and texture, prioritizing high-quality cocoa powder is recommended. Learn more about the importance of cocoa powder in baking.

Equipment

You don’t need much specialized gear to make this decadent cake!

9×13-inch baking pan: Essential for baking the cake.
Mixing bowls: Several for wet and dry ingredients.
Whisk: For combining ingredients smoothly.
Measuring cups and spoons: For accurate ingredient portions.
Electric mixer: A handheld or stand mixer simplifies whipping the cream.
Skewer or large fork: For poking holes in the cake.

How to Make Chocolate Tres Leches Cake

Get ready to create a masterpiece! This recipe for chocolate tres leches cake breaks down into simple, manageable steps.

For the Chocolate Cake

Preheat your oven to 350°F (175°C). Coat a 9×13-inch baking pan with cooking spray, olive oil, or butter, then set it aside. In a large bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, ground cinnamon, and kosher salt. Stir these dry ingredients thoroughly until well mixed.

In a separate medium bowl, add 2 cups of milk, the vegetable oil, large eggs, and 2 teaspoons of vanilla extract. Whisk these wet ingredients together until they are well combined. Pour the wet mixture into the dry ingredients. Whisk everything together until the batter is smooth and lump-free. Be careful not to overmix.

Pour the cake batter evenly into your prepared 9×13-inch pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for about 10 minutes. While it cools, prepare your three-milk soak. Using a knife or a spatula, gently run it along the sides of the cake to unstick it from the pan. Then, generously poke holes all over the warm cake using a skewer or a large fork. These holes are crucial for soaking up the milk.

For the Three Milk Soak

In a medium bowl, combine the remaining 1 cup of milk, the sweetened condensed milk, and the evaporated milk. Whisk these three milks together until they are fully combined. Gradually pour the milk mixture evenly over the entire poked cake. Take your time to ensure the liquid distributes well. Cover the cake pan and refrigerate for at least two hours to allow the cake to cool completely and fully absorb the liquid. For the best results, chill it overnight.

For the Chocolate Whipped Topping

While the cake is chilling, prepare the decadent whipped topping. In a large, chilled bowl, combine the heavy cream, 1 1/2 tablespoons of granulated sugar, 1 tablespoon of unsweetened cocoa powder, and 1/4 teaspoon of vanilla extract. Using a handheld or stand mixer, beat the mixture on high speed. Continue beating until soft peaks form. Be careful not to overbeat, as it can quickly turn into butter. Cover the bowl and refrigerate the chocolate whipped topping until you are ready to use it.

Assemble and Serve

Once the cake has completely cooled and absorbed all the milk, it’s time to assemble. Spread the chilled chocolate whipped topping evenly over the top of the cake. If desired, garnish with delicate chocolate shavings for an extra touch of elegance. Slice the chocolate tres leches cake into individual portions and serve chilled.

Pro Tips for the Best Chocolate Tres Leches Cake

Follow these expert tips for an absolutely perfect chocolate tres leches cake every time.

Don’t Overmix: Mix the cake batter just until combined. Overmixing can lead to a tough cake.
Cool Cake Fully: Ensure the cake is completely cooled before soaking. A warm cake won’t absorb the milk as efficiently.
Poke Many Holes: Poke holes generously across the entire cake for maximum milk absorption.
Pour Slowly: Pour the milk mixture slowly and evenly over the cake. This allows the cake to soak it up gradually.
Chill Sufficiently: Chilling the cake for at least 2 hours, ideally overnight, is essential. It allows the flavors to meld and the cake to firm up.
Use Cold Cream: Always use very cold heavy cream for the whipped topping. This helps it whip faster and hold its peaks better.
Avoid Over-Whipping: Stop beating the cream as soon as soft peaks form to prevent it from becoming grainy or separating.
Scrape Sides: Before poking, gently run a knife around the edges of the cake to ensure it hasn’t stuck to the pan.

Properly chilling your cake layers can improve its structure and ability to absorb moisture. Discover more about the benefits of chilling cake layers.

Serving, Storage & Variations

This chocolate tres leches cake is versatile and delicious. Here are some ideas for serving, storage, and exciting variations.

Serving Suggestions

Serve this delightful cake thoroughly chilled for the best texture and flavor experience. Enhance its presentation and taste by adding fresh berries like raspberries or strawberries on the side. A light dusting of extra cocoa powder over the whipped topping also adds a lovely finish. Pair each slice with a warm cup of coffee or a rich hot chocolate for an ultimate dessert moment.

Storage Instructions

Store any leftover chocolate tres leches cake covered tightly with plastic wrap or in an airtight container in the refrigerator. It remains fresh and delicious for 3-4 days. For optimal freshness, it’s best to add the chocolate whipped topping just before serving, although it holds up well on the cake for a day or two. Freezing is not recommended as the texture of the soaked cake and whipped topping can change unfavorably upon thawing.

Flavor Variations

Get creative with your chocolate tres leches cake! Add a teaspoon of espresso powder to the cake batter or the whipped topping to deepen the chocolate flavor. Stir in a cup of mini chocolate chips into the batter before baking for extra chocolatey bites. Experiment with different flavored extracts like almond or mint for a unique twist. For an adult version, add a splash of Kahlúa or rum to the three-milk mixture. You can also drizzle white chocolate or caramel sauce over the top for a different flavor profile.

Nutrition Information

Please note that the following nutrition information is an estimate. It is calculated based on the ingredients used and provides a general guideline. Actual values may vary depending on specific brands and preparation methods.

Nutrient	Amount
Serving Size	12 slices
Calories	501 kcal
Carbohydrate Content	71 g
Protein Content	9 g
Fat Content	22 g
Saturated Fat Content	9 g
Trans Fat Content	1 g
Cholesterol Content	70 mg
Sodium Content	252 mg
Fiber Content	3 g
Sugar Content	50 g
Unsaturated Fat Content	12 g
Potassium	361 mg
Vitamin A	476 IU
Vitamin C	1 mg
Calcium	232 mg
Iron	2 mg

Frequently Asked Questions (FAQ)

What kind of cocoa powder is best for this chocolate cake? Unsweetened natural cocoa powder provides a rich, classic chocolate flavor. Dutch-processed cocoa powder can also be used for a darker color and milder taste.
Can I make this chocolate tres leches cake ahead of time? Absolutely! This cake is perfect for making ahead. It tastes even better when made 1-2 days in advance, allowing the flavors to fully meld.
Why is my tres leches cake soggy? A soggy cake can result from over-poking, causing too much liquid absorption, or insufficient chilling time. Make sure to chill it thoroughly.
Can I use a box cake mix instead of making it from scratch? Yes, you can certainly use a chocolate box cake mix. Prepare it according to the package directions, then follow the instructions for the milk soak and topping.
How long does this cake need to chill? It needs at least 2 hours of chilling time to properly absorb the milk and set. Ideally, chill it overnight for the best results and firmest texture.
Can I use alternative milks for the soak? You can experiment with plant-based milks like almond or oat milk, but the flavor and richness will differ. The traditional recipe relies on dairy for its specific taste profile.

Conclusion

This chocolate tres leches cake is more than just a dessert; it’s an experience. Its incredibly moist chocolate cake, drenched in a sweet milky soak and crowned with luscious chocolate whipped cream, makes every bite memorable. Perfect for birthdays, holidays, or simply as a special weeknight treat, this recipe proves that decadent baking can be delightfully simple. We encourage you to try making this stunning cake at home – you’ll be amazed at your success! We’d love to hear how your cake turned out; please share your comments and ratings below!