Description
This Chocolate Tres Leches Cake is a decadent twist on the traditional tres leches, combining moist chocolate sponge cake soaked in a luscious blend of three milks — sweetened condensed milk, evaporated milk, and heavy cream. Finished with a creamy texture and rich chocolate flavor, it’s an ultimate dessert perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 1 tsp vanilla extract
Milk Mixture
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup heavy cream
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt to ensure an even blend without lumps.
- Cream Butter and Sugar: In a separate bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs: Beat in the eggs one at a time into the butter mixture, making sure each egg is fully incorporated before adding the next to achieve a smooth batter.
- Combine Mixtures: Gradually add the dry ingredients to the butter and eggs mixture, alternating with the whole milk and vanilla extract, starting and ending with the dry ingredients. Mix gently after each addition until the batter is smooth and evenly combined.
- Pour Batter: Pour the prepared batter into the greased and floured baking dish, spreading it evenly with a spatula to ensure uniform thickness.
- Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 15-20 minutes to allow it to set and be easier to handle.
- Prepare Milk Mixture: In a separate bowl, whisk together the sweetened condensed milk, evaporated milk, and heavy cream until fully combined, creating the signature tres leches mixture.
- Soak the Cake: Use a fork to poke holes all over the top of the slightly cooled cake to help the milk mixture absorb deeply. Pour the three-milk mixture slowly and evenly over the cake, letting it soak thoroughly.
- Chill: Cover the cake with plastic wrap or foil and refrigerate for at least 30 minutes, allowing the flavors to meld and the cake to become moist and creamy before serving.
Notes
- Make sure the butter is softened at room temperature to cream properly with the sugar.
- Allow the cake to cool slightly before poking holes and pouring the milk mixture to avoid it becoming too soggy.
- For an extra touch, top with whipped cream or chocolate shavings before serving.
- This cake tastes even better when chilled overnight.
- Use whole milk for best richness; alternatives may affect texture.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Keywords: Chocolate Tres Leches Cake, tres leches, chocolate cake, tres leches recipe, moist chocolate cake, Mexican dessert
