Chocolate Tres Leches Cake
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Chocolate Tres Leches Cake
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This Chocolate Tres Leches Cake is a moist chocolate cake soaked in three milks including chocolate milk! It’s topped with a delicious chocolate whipped cream and mini chocolate chips too.
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Ingredients
Cake
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil
- 2 large eggs
- 2 cups whole milk
- 2 teaspoons vanilla extract
- 1 ½ cups granulated sugar
Milk Mixture
- 14 ounces sweetened condensed milk
- ½ cup heavy whipping cream
- 1 cup whole chocolate milk
Topping
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- ¼ teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder
- mini chocolate chips and cocoa powder for topping
Instructions
Cake
- Preheat the oven to 350 degrees F. Grease a 9×13 baking pan with nonstick cooking spray.
- In a medium mixing bowl, add the flour, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.
- In a large bowl, add the oil, eggs, milk, vanilla and sugar. Whisk until well mixed.
- Add the dry ingredients into the bowl of wet ingredients, whisking until the flour is fully incorporated.
- Pour the cake batter into the prepared baking pan and spread evenly to the edges of the pan.
- Place in the preheated oven and bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean or with moist crumbs.
- Place the cake on a cooling rack and allow to sit for about 15 minutes before running a knife along the edges of the cake.
- Using the same knife, or a small skewer, poke holes in the top of the cake.
Milk Mixture
- While the cake is cooling for the 15 minutes, add the sweetened condensed milk, heavy cream and chocolate milk in a medium bowl. Whisk until combined.
- Pour the milk mixture over the entire cake while it’s still warm.
- Place the cake in the refrigerator for at least 30 minutes and up to 2 hours to allow it to chill and absorb the liquid.
Topping
- In a large bowl, add the heavy whipping cream, powdered sugar, vanilla and cocoa powder. Beat using a hand mixer on medium speed until stiff peaks form.
- Spread the topping in an even layer over the top of the chilled cake.
- Dust with cocoa powder and sprinkle mini chocolate chips if desired.
- Store any leftovers in an airtight container for up to 3 days in the refrigerator.
Notes
- Storage: Cover the cake with plastic wrap or place it in an airtight container in the refrigerator for up to 3 to 4 days.
- Freezing: To freeze the cake, don’t add the milk mixture or whipped topping. Freeze the cooled cake by wrapping it tightly in two layers of plastic wrap and a layer of heavy-duty aluminum foil. You can also place it in a freezer-safe container if you have one available. Freeze for up to 3 months.
Nutrition Information
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Calories
567kcal
(28%)
Carbohydrates
77g
(26%)
Protein
10g
(20%)
Fat
26g
(40%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
6g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
80mg
(27%)
Sodium
325mg
(14%)
Potassium
436mg
(12%)
Fiber
3g
(12%)
Sugar
58g
(116%)
Vitamin A
652IU
(13%)
Vitamin C
1mg
(1%)
Calcium
231mg
(23%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Calories | 567kcal | 28% |
| Carbohydrates | 77g | 26% |
| Protein | 10g | 20% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 80mg | 27% |
| Sodium | 325mg | 14% |
| Potassium | 436mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 58g | 116% |
| Vitamin A | 652IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 231mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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