Chocolate Tres Leches Cake
User Reviews
5
Chocolate Tres Leches Cake
Description
This cake begins with a chocolate cake mix combined with chocolate milk, canola oil, and eggs, baked until set with a tender crumb. Once baked, holes are poked into the cake to soak up a tres leches mixture of sweetened condensed milk, evaporated milk, half-and-half, and cocoa powder, adding moisture and a deep chocolate flavor throughout.
The topping features whipped heavy cream combined with sifted confectioners' sugar and cocoa powder, whipped to soft peaks and spread over the cooled soaked cake. Chocolate curls decorate the surface for added chocolate richness and texture contrast. This cake should be refrigerated as it benefits from resting to fully absorb the milks and maintain freshness.
For make-ahead convenience, store the soaked cake and whipped cream topping separately and assemble just before serving. The cake can be refrigerated for 4-5 days or frozen for up to 3 months, with careful thawing before serving to preserve texture.
Ingredients
- 1 (18.25-ounce) package chocolate cake mix
- 1¼ cups chocolate milk
- ½ cup canola oil
- 3 egg
- 1 (14-ounce) can sweetened condensed milk
- ¾ cup half-and-half
- ¾ cup evaporated milk
- 3 tablespoons cocoa powder unsweetened
Topping
- 1 cup confectioners' sugar
- ½ cup cocoa powder divided, unsweetened
- 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.
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
- Prepare the cake and milk soak ahead, and store them separately from the whipped cream topping until ready to serve for best texture.
- Refrigerate the cake covered for up to 5 days; let sit at room temperature briefly before serving if the cheesecake is too cold.
- Freeze the cake tightly wrapped (with or without topping) for up to 3 months; thaw in the refrigerator before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15slices
Amount Per Serving
Calories 299 kcal
% 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.
User Reviews
Overall Rating
5
You'll Also Love
