Chocolate Tres Leches Cake
User Reviews
5
Chocolate Tres Leches Cake
Description
This recipe starts with a light chocolate cake batter made from separated eggs, sugar, cocoa powder, and leavening agents. Egg yolks are beaten with sugar and combined with dry ingredients, while whipped egg whites are folded in to lighten the batter. The baked cake is cooled and pierced with a fork to allow absorption of a milk mixture enhanced with cocoa powder, blending sweet and chocolate flavors deep into the crumb.
The topping is a whipped cream mixture with cocoa and sugar that adds smoothness and sweetness balanced with the denser cake base. Shaved semisweet chocolate adds texture and a deeper chocolate note. The final cake is chilled to allow the milk to soak thoroughly, creating a tender, flavorful dessert with creamy and moist qualities.
The cake can be served chilled, making it suitable for dessert after meals or special occasions. Storing in the refrigerator preserves freshness; whipped topping is best added just before serving if storing longer. This cake also freezes well prior to soaking, allowing preparation in stages.
Ingredients
Cake
- 1 cup all-purpose flour (125g)
- ½ cup unsweetened cocoa powder or Dutch processed, natural
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- 1 cup granulated sugar divided (200g)
- 5 egg separated, large
- 1 teaspoon vanilla extract
- ½ cup milk whole
Tres Leches
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- ½ cup milk whole
- 2 Tablespoons unsweetened cocoa powder natural
Topping
- 2 cups heavy whipping cream
- ½ cup granulated sugar
- 3 Tablespoons unsweetened cocoa powder natural
- 2 teaspoons vanilla extract
- 4 ounces semisweet chocolate for topping, shaved
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.
Notes
- Store the cake in an airtight container in the refrigerator for up to 3-4 days.
- Add whipped cream topping just before serving to maintain its volume if stored several days.
- The unfrosted cake freezes well for up to 3 months; thaw before soaking with the milk mixture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 379 kcal
% 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.
User Reviews
Overall Rating
5
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