Chocolate Tres Leches Cake
User Reviews
4.9
Chocolate Tres Leches Cake
Description
The Chocolate Tres Leches Cake recipe features a tender chocolate sponge made with buttermilk, cocoa powder, and chopped semi-sweet chocolate. The base is mixed with a coffee and butter mixture which subtly enhances the chocolate flavor. After baking in an 8x8 pan, the cooled cake is punctured with holes to absorb a combined soak of sweetened condensed milk, evaporated milk, and chocolate milk. This infusion keeps the cake moist and rich without being dense or heavy.
The final texture is soft and somewhat custardy from the milk soak, while the whipped cream topping lightens the overall presentation. Chocolate shavings add a textural and visual contrast, and fresh mint brings a touch of brightness. Baking at a moderate temperature ensures the sponge sets through but remains very moist.
Chocolate Tres Leches Cake is ideal served chilled, suited for special occasions or an indulgent treat. The balance of silky chocolate flavor and creamy milk soak means the cake stays fresh and appealing even after refrigeration. The topping complements the decadent base without overpowering it.
Ingredients
- 1/2 cup coffee hot
- 6 tablespoons butter unsalted
- 2 egg large
- 2/3 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup sugar
- 3/4 cup all-purpose flour
- 1/2 cup cocoa powder unsweetened
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces semi-sweet chocolate chopped
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1/2 cup chocolate milk whole or 2%
for topping:
- 2 cups heavy cream beat with an electric mixer until peaks form, cold
- chocolate shavings
- mint fresh
Instructions
- Preheat the oven to 350 degrees F. Grease an 8×8 inch pan with butter and set aside. In a measuring cup, whisk the hot coffee and butter until the butter melts, then set it aside until ready to use.
- In a large bowl, whisk together the eggs, buttermilk and vanilla extract. Stir in the sugar, flour, cocoa, baking powder, soda and salt. Once it’s about halfway mixed, pour in the coffee/butter mixture and stir until you have a smooth batter. Stir in the chopped chocolate. Pour the batter into the greased pan and bake for 40 to 45 minutes, or until the cake is just set in the middle. Let cool completely.
- Once cool, poke the top of the cake with a fork – lots of holes for the delicious chocolate milk to stream into. Whisk together the condensed milk, evaporated milk and chocolate milk. Pour it over top (you can do it in batches) evenly and watch it sink into the cake. Refrigerate the cake for 30 to 60 minutes before serving. To serve, top with whipped cream (I like to use unsweetened whipped cream or coconut whipped cream since the cake is rich) and chocolate shavings. Keep the cake in the fridge!
Notes
- The cake should be cooled completely before pouring the milk mixture to ensure proper soaking.
- Make sure to poke enough holes in the cake surface so the milk soak penetrates thoroughly.
- Whip the heavy cream cold and until stiff peaks form for a stable topping.
User Reviews
Overall Rating
4.9
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