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Chocolate Tres Leches Cake
Chocolate tres leches cake is a chocolate twist on a classic Mexican dessert. This chilled treat is rich and decadent!
Prep Time
10 mins
Cook Time
10 mins
Chill
4 hrs
Total Time
4 hrs 45 mins
Servings: 15 slices
Calories: 299 kcal
Course:
Dessert
Cuisine:
American , Mexican
Ingredients
- 1 (18.25-ounce) package chocolate cake mix
- 1¼ cups chocolate milk
- ½ cup canola oil
- 3 eggs
- 1 (14-ounce) can sweetened condensed milk
- ¾ cup half-and-half
- ¾ cup evaporated milk
- 3 tablespoons unsweetened cocoa powder
Topping
- 1 cup confectioners' sugar
- ½ cup unsweetened cocoa powder divided
- 3 cups heavy whipping cream
- Chocolate curls
Instructions
Cake
- Preheat oven to 350°F.
- Grease a 9x13-inch pan.
- In a large bowl, beat cake mix, chocolate milk, canola oil, and eggs until well combined (about 2 minutes). Pour into greased pan.
- Bake for 34-36 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes.
- Poke holes all over the top of the cake with a fork.
- In a medium bowl, whisk sweetened condensed milk, half and half, evaporated milk, and 3 tablespoons cocoa powder until cocoa powder is fully mixed into the milks. Pour this evenly over the cake. Refrigerate for at least 4 hours or overnight.
Cup of Yum
Topping
- Make the topping by first sifting the powdered sugar and cocoa powder together in a medium bowl.
- Make whipped cream by beating heavy cream in a stand mixer on medium speed for 2 minutes. Add half the sugar/cocoa mix and beat until incorporated. Add the rest of the sugar/cocoa mix and beat on medium-high heat until soft peaks form.
- Spread chocolate whipped cream over the cake right before serving as well as chocolate curls.
Notes
- Make ahead of time. If you are purposefully making the cake ahead of time, I recommend storing the cake and the whipped cream topping separately. Frost the cake before serving.
- STORE covered in the fridge for 4-5 days. If the fridge is too cold, the milk mixture may partially freeze and produce a hard cake. Simply let the cake sit at room temperature for a few minutes to soften.
- FREEZE for up to 3 months. Freeze it with or without the whipped cream topping. Wrap the cake tightly with plastic wrap and again with foil. Thaw in the fridge before serving.
Nutrition Information
Serving
1slice
Calories
299kcal
(15%)
Carbohydrates
16g
(5%)
Protein
5g
(10%)
Fat
29g
(45%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
0.03g
Cholesterol
96mg
(32%)
Sodium
61mg
(3%)
Potassium
207mg
(6%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
868IU
(17%)
Vitamin C
1mg
(1%)
Calcium
111mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15slices
Amount Per Serving
Calories 299
% Daily Value*
| Serving | 1slice | |
| Calories | 299kcal | 15% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 96mg | 32% |
| Sodium | 61mg | 3% |
| Potassium | 207mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 868IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 111mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.