Craving a rich, indulgent dessert that combines the best of chocolate and the creamy goodness of Tres Leches cake? This Chocolate Tres Leches Cake is just what you need!
By infusing the traditional Mexican Tres Leches cake with velvety chocolate, this recipe transforms a beloved classic into a decadent treat that will impress any dessert lover.
This cake features a soft, light, and airy chocolate sponge, soaked with a luscious mixture of chocolate milk, evaporated milk, and half-and-half.
Topped with a rich chocolate whipped cream and finished off with optional garnishes like caramel sauce, fresh berries, and cajeta, this dessert is a dream come true for anyone with a sweet tooth.
Whether you’re hosting a special celebration or simply treating yourself to something extra indulgent, this Chocolate Tres Leches Cake will be the highlight of any occasion.
Ingredients List
For the Chocolate Sponge Cake
- 1 tablespoon (15 grams) unsalted butter, melted (for greasing the cake pan)
- 1 1/3 cups (165 grams) cake flour
- 1/4 cup (30 grams) Dutch-processed cocoa powder
- 8 large eggs (separated, yolks and whites at room temperature)
- 3/4 cup plus 2 tablespoons (180 grams) granulated sugar (divided)
- 1 teaspoon (6 grams) kosher salt
- 1 teaspoon (5 milliliters) vanilla extract
- 1/4 cup (60 milliliters) warm water
For the Chocolate Tres Leches Mixture
- 1/2 cup (60 grams) chocolate malted milk powder
- 2 cups (500 milliliters) whole chocolate milk
- 1 12-ounce can (354 milliliters) evaporated milk
- 1 cup (250 milliliters) half-and-half
- 1 tablespoon (15 milliliters) vanilla extract
- 1/8 teaspoon kosher salt (optional)
For the Chocolate Whipped Cream Topping
- 1/4 cup (50 grams) granulated sugar
- 2 tablespoons (10 grams) chocolate malted milk powder
- 1 1/2 tablespoons (10 grams) Dutch-processed cocoa powder
- 2 1/2 cups (625 milliliters) heavy cream
- 1 teaspoon (5 milliliters) vanilla extract or chocolate extract
Optional Garnishes
- Cajeta (Mexican caramel sauce)
- Caramel sauce
- Fresh berries (strawberries, raspberries, or blueberries)
Required Kitchen Tools
Before diving into the preparation of this rich and delicious cake, it’s important to make sure you have all the right tools. Here’s what you’ll need to prepare your Chocolate Tres Leches Cake:
- Cake Pan: You’ll need an 8-inch round or square cake pan, greased with melted butter to ensure the cake doesn’t stick.
- Electric Mixer: A stand or hand mixer will make the job of whipping the egg whites and cream much easier and quicker.
- Mixing Bowls: Two large bowls are essential—one for the cake batter and one for whipping the egg whites.
- Whisk: For gently incorporating dry ingredients like cocoa powder and flour into the wet ingredients.
- Piping Bag (Optional): If you plan to decorate your cake with swirls of whipped cream, a piping bag will help you achieve that professional finish.
- Measuring Cups and Spoons: Accurate measurements are key in baking to ensure a successful result.
Having these tools ready will make your Chocolate Tres Leches Cake-making process smoother and more enjoyable.
Preparing the Chocolate Sponge Cake
The chocolate sponge cake is the heart and soul of this decadent dessert. Light, fluffy, and chocolatey, it serves as the perfect base for the soaking tres leches mixture. Here’s how you can easily prepare this delicious sponge:
Mixing the Dry Ingredients
Start by preparing your dry ingredients. In a medium bowl, sift together the cake flour and Dutch-processed cocoa powder. Sifting ensures a smooth, lump-free mixture and helps aerate the flour, which will give the cake its light texture. Set the dry ingredients aside.
Whipping the Egg Yolks
In a separate large bowl, beat the egg yolks with 1/2 cup of granulated sugar (about 100 grams) until the mixture is pale and thick. This process should take around 3-4 minutes with an electric mixer on medium-high speed. Add vanilla extract and warm water, mixing until smooth. The warm water helps the egg yolks emulsify better and enhances the flavor.
Whipping the Egg Whites
In another clean bowl, beat the egg whites and kosher salt with the remaining 1/4 cup plus 2 tablespoons of granulated sugar (around 80 grams) until stiff peaks form. The key here is to whisk the whites until they are firm and glossy, but not overbeaten, as this can cause the cake to be dry.
Combining the Mixtures
Gently fold the whipped egg whites into the egg yolk mixture in thirds, using a spatula. Be careful not to deflate the egg whites; you want to preserve as much air as possible for a light and fluffy cake. Once combined, sift the dry ingredients over the batter and fold them in gently until fully incorporated. The batter should be thick but light and airy.
Baking the Cake
Pour the batter into your prepared greased cake pan. Smooth the top with a spatula to ensure an even layer. Bake the cake at 350°F (175°C) for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake should rise slightly and have a golden-brown top. Allow the cake to cool completely in the pan before soaking it with the tres leches mixture. This will prevent the cake from falling apart.
Preparing the Chocolate Tres Leches Soaking Mixture
Now comes the magical part—soaking the cake in a rich, creamy tres leches mixture! The traditional “three milks” are combined with a twist of chocolate malted milk powder and chocolate milk to give this cake an irresistible chocolaty flavor. Here’s how to make it:
Making the Chocolate Tres Leches Mixture
In a large bowl or measuring cup, whisk together the chocolate malted milk powder, whole chocolate milk, evaporated milk, and half-and-half. The malted milk powder gives the cake an added depth of flavor, while the combination of chocolate milk and evaporated milk adds richness and creaminess.
Add in the vanilla extract and a pinch of kosher salt (optional) to enhance the flavor profile. Mix until everything is well combined and the malted milk powder is fully dissolved.
Soaking the Cake
Once the chocolate sponge cake has cooled completely, it’s time to soak it in this luscious milk mixture. Using a fork or skewer, gently poke holes all over the surface of the cake. This will allow the soaking mixture to seep in more easily, ensuring every bite is moist and flavorful.
Carefully pour the chocolate tres leches mixture over the cake, allowing it to soak in slowly. You may need to pour it in stages, giving the cake time to absorb the liquid before adding more. Once all the liquid has been added, let the cake rest for at least 30 minutes to an hour, or longer if you can. The longer it soaks, the richer and more moist the cake will be.
Chilling the Cake
After the cake has soaked up all the milk, cover it loosely with plastic wrap or aluminum foil. Chill the cake in the refrigerator for at least 4 hours, or overnight for the best results. The cool temperature helps the tres leches mixture set, making the cake even more creamy and flavorful.
Topping the Cake with Chocolate Whipped Cream
Now that your cake is fully soaked and chilled, it’s time to add a luscious layer of chocolate whipped cream on top. This creamy, airy topping complements the rich chocolate flavor of the cake and adds a beautiful finishing touch.
Making the Chocolate Whipped Cream
In a chilled mixing bowl, combine heavy cream, granulated sugar, chocolate malted milk powder, and Dutch-processed cocoa powder. Add the vanilla extract or chocolate extract for an extra burst of flavor. Using an electric mixer, whip the mixture on medium-high speed until stiff peaks form. Be careful not to overwhip, as this could turn the cream into butter. The whipped cream should be smooth and spreadable.
Spreading the Whipped Cream
Once the whipped cream is ready, spread it evenly over the top of the soaked cake, creating a smooth, even layer. For a more decorative look, you can pipe the whipped cream into rosettes or swirls using a piping bag fitted with a star tip. This will give your cake a professional, elegant finish.
Optional Garnishes
To make your cake even more decadent, consider adding a few optional garnishes:
- Cajeta (Mexican caramel sauce): Drizzle a little cajeta over the whipped cream for a sweet, caramelized flavor.
- Caramel sauce: A more traditional option, caramel sauce adds a rich and buttery sweetness that pairs perfectly with the chocolate.
- Fresh berries: Add a burst of color and freshness with a handful of fresh strawberries, raspberries, or blueberries. The slight tartness of the berries balances the richness of the cake and cream.
Serving the Cake
Slice your chocolate tres leches cake into generous pieces and serve chilled. The cake is incredibly moist, and the whipped cream adds a light, creamy texture that melts in your mouth. This dessert is perfect for special occasions, or anytime you want to indulge in something truly luxurious.
Storage Instructions
How to Keep Chocolate Tres Leches Cake Fresh
After preparing this delicious cake, you’ll want to keep it fresh so you can enjoy it for several days. Store any leftover cake in the refrigerator, covered with plastic wrap or aluminum foil. It will stay fresh for up to 3-4 days. The cake will continue to soak up the milk mixture as it sits, becoming even more moist and flavorful with time!
Freezing the Cake
If you want to store your cake for a longer period, you can freeze it. Simply cut the cake into slices and wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag. The cake can be frozen for up to 1 month. To enjoy again, allow the cake to thaw in the refrigerator for a few hours before serving.
Conclusion
This Chocolate Tres Leches Cake is the ultimate indulgence for chocolate lovers. Combining the light, fluffy texture of a traditional tres leches cake with the rich flavor of chocolate, this dessert is a showstopper for any occasion. With its creamy chocolate milk soak and decadent whipped cream topping, every bite is a delightful experience. Whether you’re serving it at a special event or enjoying it on a cozy afternoon, this cake is guaranteed to impress.