5 from 56 votes
Chocolate Tres Leches Cake
Chocolate Tres Leches Cake is a moist chocolate cake soaked in a mixture of sweetened condensed milk, evaporated milk, half-and-half, and cocoa powder. The cake is topped with a chocolate whipped cream frosting and chocolate curls, creating a rich, creamy dessert with a tender crumb and pronounced chocolate flavor.
Prep Time
10 mins
Cook Time
35 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 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.
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
- 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
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%)
Nutrition Facts
Serving: 15 slices
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.