Chocolate Tres Leches Cake
User Reviews
4.5
Chocolate Tres Leches Cake
Description
The Chocolate Tres Leches Cake begins with a chocolate cake batter made from all-purpose flour, sugar, unsweetened cocoa powder, baking powder, baking soda, cinnamon, salt, milk, vegetable oil, eggs, and vanilla extract. After baking in a 9x13-inch pan until a toothpick comes out clean, the warm cake is poked with holes to allow a mixture of three milks—regular milk, sweetened condensed milk, and evaporated milk—to soak in thoroughly. This soaking yields a moist, tender texture throughout the chocolate cake. Once chilled for at least two hours to absorb the milks fully, the cake is topped with whipped cream sweetened and flavored with cocoa powder and vanilla extract. The dessert is finished with chocolate shavings for garnish, adding texture contrast. The cake can be made several days ahead and stored refrigerated, with the whipped topping added just before serving to maintain freshness.
Ingredients
For the cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup cocoa powder unsweetened
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 pinch kosher salt
- 3 cup milk divided (2% or whole
- 1/2 cup vegetable oil
- 2 large eggs Pete and Gerry's Organic brand
- 2 teaspoons vanilla extract
- 8 ounces sweetened condensed milk
- 6 ounces evaporated milk
For the whipped topping
- 1 cup heavy cream
- 1 1/2 tablespoon granulated sugar
- 1 tablespoon cocoa powder unsweetened
- 1/4 teaspoon vanilla extract
- chocolate for garnish, shavings
Instructions
- Preheat the oven to 350°F. Coat a 9×13-inch pan with cooking spray, olive oil, or butter. Set aside.
- In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, and salt. Stir to combine.
- Add 2 cups of milk, the vegetable oil, eggs, and vanilla extract. Whisk together until well combined and smooth.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Set aside to cool for 10 minutes while you make the three milk mixture.
- In a medium bowl, add the remaining 1 cup of milk, the sweetened condensed milk, and evaporated milk. Whisk together to combine.
- Using a knife or a spatula, gently unstick the sides of the cake from the pan. Then, poke holes all over the cake using a skewer or a large fork.
- Gradually pour the three milk mixture over the cake. Cover and refrigerate for at least two hours to let the cake fully cool and absorb the liquid.
- While the cake cools, make the whipped topping. In a large bowl, add the heavy cream, sugar, cocoa powder, and vanilla extract.
- Beat on high speed using a handheld or stand mixer until soft peaks form. Cover and refrigerate until ready to use.
- When the cake has cooled completely, top with the whipped topping and garnish with chocolate shavings, if desired.
Notes
- This cake can be prepared up to 3 days in advance and refrigerated until serving.
- For best texture, add the whipped topping right before serving to keep it light.
- Store leftover cake in the refrigerator for up to 4 days, covered properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Serving | 12slices | |
| Calories | 501kcal | 25% |
| Carbohydrates | 71g | 24% |
| Protein | 9g | 18% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 252mg | 11% |
| Potassium | 361mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 50g | 100% |
| Vitamin A | 476IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 232mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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