Chocolate Tres Leches Cake

Tres leches cake is a beloved dessert throughout Latin America. This chocolate version is a fun twist, packing plenty of cocoa punch into the light, fluffy cake and whipped cream topping.

Like classic tres leches cake, the chocolate version features the signature sweet flavor, the ultra-moist texture and the traditional combination of milks (tres leches translates to “three milks” in Spanish). Once the cake is cool, drizzle milk over it and let it rest so the milk soaks into the cake. The resulting cake is velvety, sweet, decadent and bursts with luscious cocoa flavor.

Serve chocolate tres leches cake as a sweet end to your next taco night or for a Cinco de Mayo celebration. Don’t forget to add a pitcher of classic margaritas!

Chocolate Tres Leches Cake Ingredients

• Eggs: Eggs add structure and lift to this (and any) cake. Make sure to use room-temperature eggs for easier mixing.
• Sugar: Granulated sugar is key to the flavor of this chocolate tres leches cake recipe. Reducing the sugar in any dessert recipe can be tempting. While it can be done in certain instances, it’s always risky since sugar greatly impacts the taste, texture and moisture of baked goods.
• Butter: Butter offers extra richness to this cake.
• Milk: Milk thins the cake batter and adds additional fat to keep the cake soft and tender.
• Vanilla extract: Even though this is a recipe for chocolate tres leches cake, vanilla extract helps deepen and enhance the other flavors in the cake for a complex profile.
• Flour: All-purpose flour builds the structure of the cake. Accurately measuring flour is vital in baking.
• Cocoa powder: Use one of the best cocoa powder brands for the best flavor.
• Baking powder: This leavening agent gives the tres leches chocolate cake its essential lift.
• Salt: Salt adds oomph to just about any recipe.
• Milk syrup: The secret to any moist and flavorful tres leches cake is the milk syrup that soaks in. Our syrup combines sweetened condensed milk, evaporated milk, whole milk, cocoa powder and vanilla.
• Chocolate whipped cream: This heavenly chocolate topping is made with heavy whipping cream, sugar, cocoa powder and vanilla extract. It’s the perfect way to crown each serving with even more chocolate decadence.
• Mini chocolate chips: We suggest sprinkling a few mini chocolate chips over the chocolate whipped cream for garnish. Chocolate shavings or curls would also work nicely.

Directions

Step 1: Separate and prep the eggs

Place the egg whites into a large bowl. Let stand at room temperature for 30 minutes. Preheat the oven to 350°F.

In another large bowl, beat the egg yolks on high speed for four to five minutes or until thick and lemon-colored.

Step 2: Build the batter

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Gradually beat in 3/4 cup sugar and the butter.

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Then stir in the milk and vanilla.

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In a medium bowl, sift the flour, cocoa powder, baking powder and salt. Gradually add the dry ingredients to the yolk mixture. Mix well; the batter will be very thick.

Step 3: Whip the egg whites

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With clean beaters, beat the egg whites on medium speed until soft peaks form. Gradually beat in the remaining 1/4 cup sugar, 1 tablespoon at a time, on high until stiff peaks form.

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Fold the whipped egg whites gently into the batter.

Editor’s Tip: Pretend you’re making macarons, and be very gentle when folding the egg whites into the heavy, thick batter. If you are too aggressive, you’ll deflate the whites and your batter will not be as light and fluffy.

Step 4: Bake the cake

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Spread the batter evenly into a greased 13×9-inch cake pan. Bake the cake for 18 to 22 minutes or until it springs back when gently pressed with a finger. Remove promptly and let the cake cool completely on a wire rack.

Step 5: Make the milk syrup

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In a large saucepan, combine the condensed milk, evaporated milk, whole milk and cocoa powder. Bring the mixture to a low simmer over medium heat, stirring constantly, for two minutes. Remove from the heat and then stir in the vanilla. Let the milk syrup cool slightly.

Step 6: Pour the syrup over the cake

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Using the end of a wooden spoon, poke holes in the cooled cake.

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Slowly pour a third of the milk syrup over the cake, pausing to allow the syrup to soak into the cake. Repeat twice, waiting for the milk syrup to absorb before pouring on more. Let the cake stand for 30 minutes at room temperature, then cover and refrigerate for at least two hours before serving.

Step 7: Make the chocolate whipped cream

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In a small chilled glass bowl, using chilled beaters, beat the cream until it begins to thicken. Add the sugar, cocoa powder and vanilla, then continue to beat until soft peaks form.

Editor’s Tip: Making homemade whipped cream is always worth the effort.

Step 8: Top, slice and serve

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Spread the chocolate whipped cream over the chilled cake.

Top with mini chocolate chips or chocolate curls, cut into slices and serve.

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Chocolate Tres Leches Cake Variations

• Spiced chocolate tres leches: If you love Mexican hot chocolate, apply the same flavors to tres leches chocolate cake. Add 1/2 teaspoon cinnamon and 1/4 teaspoon cayenne pepper to the cake batter and milk syrup. Feel free to adjust the cayenne to suit your preferences for heat.
• Mocha tres leches cake: Infuse this decadent chocolate tres leches with a little espresso flavor by adding 1 teaspoon instant espresso powder to the milk syrup. Add an additional 1/2 teaspoon to the chocolate whipped cream and garnish with chocolate-covered espresso beans for an extra hit of coffee.
• Caramel chocolate tres leches: Drizzle the top of this chocolate tres leches cake recipe with caramel sauce.

How to Store Chocolate Tres Leches Cake

Cover the chocolate tres leches cake and store it in the refrigerator for up to three days.

Can you make a chocolate tres leches cake recipe ahead of time?

Since this cake requires a rest before serving, chocolate tres leches cake is a perfect make-ahead dessert. Prepare as directed up to 24 hours ahead. We suggest holding off topping the cake with the whipped cream until you are ready to serve. Store the whipped cream in a separate airtight container for up to three days. If your whipped cream has lost its airiness, give it a quick whip before serving to bring it back to life.

Chocolate Tres Leches Cake Tips

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How long do you let a tres leches cake soak?

For best results, tres leches cake should soak for at least two hours before serving. However, this recipe for chocolate tres leches cake can benefit from a longer soak of 8 to 10 hours.

What else can you serve with chocolate tres leches cake?

Round out your after-dinner spread with other Mexican desserts, like churros with homemade chocolate sauce or creamy caramel flan.