Chocolate Tres Leches Cake
Chocolate Tres Leches Cake is a soft chocolate cake soaked with a cocoa-spiked mixture of sweetened condensed milk, evaporated milk, and whole milk, then refrigerated and finished with chocolate whipped cream and a hint of cinnamon.
Servings 12 to 16
Calories 390kcal
Equipment
- baking dish 9x13 (23x33 cm) Gives the cake enough surface area to absorb the tres leches mixture evenly.
- mixing bowls (large and medium). One for the dry ingredients and one for prepping the cake batter.
- whisk For mixing the batter and preparing the chocolate milk mixture.
- rubber spatula For finishing the batter without overmixing and spreading it evenly in the pan.
- hand mixer or stand mixer. To whip the heavy cream to stiff peaks.
- fine-mesh sieve Removes lumps from the cocoa powder, flour and confectioners' sugar.
- skewer or fork. Makes holes through the warm cake so the milk mixture can travel from the top to the bottom.
- large liquid measuring cup Makes the tres leches mixture easier to mix and pour gradually over the cake.
Ingredients
Chocolate Cake:
- 1 cup (120 g) all-purpose flour sifted
- ¼ cup (25 g) unsweetened cocoa powder sifted
- 1 tsp (4 g) baking powder
- ½ tsp (2.5 g) baking soda
- ½ tsp (3 g) fine sea salt
- 1 tsp (2.5 g) ground cinnamon
- 1 cup (200 g) granulated sugar
- 3 large eggs room temperature
- ⅓ cup (80 ml) canola oil or vegetable oil
- ½ cup (120 ml) whole milk
- 1 tsp (5 ml) vanilla extract
Tres Leches Soak:
- 2 tbsps (10 g) unsweetened cocoa powder sifted
- 1 (14 oz /396 g) can sweetened condensed milk
- 1 (12 oz /354 ml) can evaporated milk
- ¾ cup (180 ml) whole milk
Chocolate Whipped Cream:
- 2 cups (480 ml) cold heavy cream
- ⅓ cup (40 g) confectioners' sugar sifted
- ¼ cup (25 g) unsweetened cocoa powder sifted
- 1 tsp (5 ml) vanilla extract
Optional Garnish:
- unsweetened cocoa powder for dusting
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9 × 13-inch (23×33 cm) baking pan.
- Sift the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon into a medium bowl. Whisk to distribute the cocoa, cinnamon, and leaveners evenly.1 cup (120 g) all-purpose flour, ¼ cup (25 g) unsweetened cocoa powder, 1 tsp (4 g) baking powder, ½ tsp (2.5 g) baking soda, ½ tsp (3 g) fine sea salt, 1 tsp (2.5 g) ground cinnamon
- In a large bowl, whisk the sugar, eggs, and oil until smooth and slightly thickened. Whisk in the milk and vanilla extract until incorporated.1 cup (200 g) granulated sugar, 3 large eggs, ⅓ cup (80 ml) canola oil, ½ cup (120 ml) whole milk, 1 tsp (5 ml) vanilla extract
- Add the dry ingredients to the wet ingredients and stir only until no streaks of flour remain. Avoid overmixing, which can make it harder for the baked cake to absorb the tres leches mixture evenly.
- Pour the batter into the prepared pan and spread it evenly. Bake for 25 to 30 minutes, or until the center springs back when lightly pressed and a toothpick inserted in the center comes out with a few moist pieces of cake attached.
- While the cake is still warm, use a skewer or fork to poke holes evenly over the entire cake, going all the way to the bottom of the pan. Deep holes give the tres leches mixture a path through the full height of the cake.
- Whisk the cocoa powder into the sweetened condensed milk until completely smooth. Whisk in the evaporated milk and whole milk until evenly mixed. Adding the cocoa to the condensed milk first makes it easier to incorporate without leaving dry pockets of cocoa in the thinner milk mixture.2 tbsps (10 g) unsweetened cocoa powder, 1 (14 oz /396 g) can sweetened condensed milk, 1 (12 oz /354 ml) can evaporated milk, ¾ cup (180 ml) whole milk
- Slowly pour the chocolate tres leches mixture over the warm cake, working across the entire surface. Pause as needed to let the milk absorb before continuing rather than pouring it all on at once.
- Cool the cake completely, cover, and refrigerate for at least 4 hours or overnight for the best results. The longer refrigeration time allows the three-milk mixture to distribute throughout the cake before the topping is added.
- When ready to finish the cake, beat the cold heavy cream with an electric mixer until soft peaks form. Sift in the confectioners’ sugar and cocoa powder, add the vanilla extract, and continue beating until stiff peaks form. Stop once the whipped cream holds its shape.2 cups (480 ml) cold heavy cream, ⅓ cup (40 g) confectioners' sugar, ¼ cup (25 g) unsweetened cocoa powder, 1 tsp (5 ml) vanilla extract
- Spread the chocolate whipped cream evenly over the chilled cake. Dust with cocoa powder before serving, if desired.unsweetened cocoa powder
Notes
- Whisk the cocoa powder into the sweetened condensed milk before adding the evaporated milk and whole milk. The thicker condensed milk makes the cocoa easier to incorporate smoothly.
- Poke the holes all the way to the bottom of the cake rather than piercing only the surface.
- Pour the tres leches mixture gradually. If milk remains on the surface, give it time to absorb before adding more.
- Four hours of refrigeration is the minimum. Refrigerating overnight gives the milk additional time to distribute throughout the cake.
- Keep the heavy cream cold until you're ready to whip it.
Nutrition
Serving: 145g | Calories: 390kcal | Carbohydrates: 46g | Protein: 7g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 82mg | Sodium: 210mg | Potassium: 275mg | Fiber: 2g | Sugar: 36g | Vitamin A: 620IU | Vitamin C: 1mg | Calcium: 175mg | Iron: 2mg