0 from 51 votes
Chocolate Tres Leches Cake
Chocolate Tres Leches Cake is a chocolate twist on the classic Tres Leches Cake that's perfect for chocolate lovers on any special occasion! It's a super moist chocolate cake that's soaked in a chocolate three-milk mixture overnight, with homemade chocolate whipped cream and chocolate curls on top!
Prep Time
20 mins
Cook Time
20 mins
Soaking Time
3 hrs
Total Time
3 hrs 45 mins
Servings: 12 servings
Calories: 379 kcal
Course:
Dessert
Cuisine:
American , Mexican
Ingredients
Cake
- 1 cup all-purpose flour (125g)
- ½ cup natural unsweetened cocoa powder or Dutch processed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- 1 cup granulated sugar divided (200g)
- 5 large eggs separated
- 1 teaspoon vanilla extract
- ½ cup whole milk
Tres Leches
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- ½ cup whole milk
- 2 Tablespoons natural unsweetened cocoa powder
Topping
- 2 cups heavy whipping cream
- ½ cup granulated sugar
- 3 Tablespoons natural unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 4 ounces shaved semisweet chocolate for topping
Instructions
- Preheat oven to 350°F. Prep a 9x13-inch baking dish with baking spray. Separate the egg yolks from the egg whites and set aside.
- In a large bowl of a stand mixer, beat ¾ cup of the sugar with the egg yolks on medium-high until creamy and light. Add the milk and vanilla and beat again, scraping down the sides of the bowl as needed.
- Add the flour, cocoa powder, baking powder, baking soda, and salt, mixing just until combined.
- Whisk the eggs whites, gradually adding the remaining ¼ cup of sugar until stiff peaks form. Fold into the cake batter.
- Pour into the prepared pan.
- Bake for 25-30 minutes. Cool completely, then poke all over with a fork.
- In a separate bowl, whisk together the cocoa powder, sweetened condensed milk, evaporated milk, and milk. Pour over the cooled cake. Let soak for at least 3 hours or overnight in the fridge.
- Whip the cream, cocoa powder, sugar, and vanilla, then spread over the cake. Sprinkle with semi-sweet chocolate curls, slice, and serve.
Cup of Yum
Notes
- Storage
- Store: Store this cake in an airtight container in the refrigerator for up to 3-4 days. If you're not planning to eat the cake for a day or two, I'd recommend waiting to add the whipped cream until just before serving. If the topping is not fully whipped it may lose volume over time.
- Freeze: This chocolate sponge cake can be frozen for up to 3 months before you soak it in the sweet milk mixture. To do this, cover it twice in plastic wrap, or put it in a freezer-safe container. Thaw it at room temperature for a couple of hours before adding the milk soak and proceed with the topping as instructed.
Nutrition Information
Calories
379kcal
(19%)
Carbohydrates
44g
(15%)
Protein
7g
(14%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.01g
Cholesterol
116mg
(39%)
Sodium
177mg
(7%)
Potassium
247mg
(7%)
Fiber
3g
(12%)
Sugar
31g
(62%)
Vitamin A
720IU
(14%)
Vitamin C
0.2mg
(0%)
Calcium
97mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 379
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 44g | 15% |
| Protein | 7g | 14% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 116mg | 39% |
| Sodium | 177mg | 7% |
| Potassium | 247mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 31g | 62% |
| Vitamin A | 720IU | 14% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.