Chocolate Tres Leches Cake

Chocolate Tres Leches Cake is a decadent twist on the classic Latin American dessert, combining the indulgence of chocolate with the moistness of the traditional three-milk soak. This rich cake begins with a light and airy chocolate sponge, which is then drenched in a blend of evaporated milk, sweetened condensed milk, and heavy cream, resulting in a luscious, melt-in-your-mouth texture. Topped with a fluffy whipped cream frosting and some chocolate shavings, this cake serves as a delightful treat for special occasions or a comforting dessert to enjoy any time. Its combination of sweetness and moisture makes Chocolate Tres Leches a favourite for chocolate lovers seeking a unique and satisfying dessert experience.

What is Tres Leches Cake?

Tres leches cake is a traditional Latin American dessert known for its stunningly moist texture. The name translates to "three milks," referring to the combination of evaporated milk, condensed milk, and heavy cream that is used to soak the cake, allowing it to absorb these rich flavours. Typically light and airy, the cake is often topped with whipped cream, making it a popular choice for celebrations and special occasions. Its sweet, creamy taste and melt-in-your-mouth consistency have made tres leches cake a beloved treat worldwide.

How to assemble the Chocolate Tres Leches Cake:

1. Scrape the batter into the prepared cake pan and gently tap the pan on the kitchen counter to remove any air bubbles.

2. Bake for 30-35 minutes. Rotate the cake halfway for even baking. Allow the cake to cool for at least 30 minutes.

3. Poke the cake all over using a fork (It's ok if the cake is slightly warm). Slowly pour the milk mixture evenly over the cake. Tightly cover the cake with plastic wrap.

4. Refrigerate for a minimum of 4 hours to overnight.

5. Evenly spread the cream over the cake. Top with chocolate shavings and Enjoy!

Baking Tips:

• Line or grease your pan: Make sure to generously grease or thoroughly line your baking tray with parchment paper, as this will make removing the slices from the pan much easier and prevent any potential sticking issues.

• Don’t overbake: Bake the cake until a wooden skewer inserted into the center comes out completely clean and free of any batter. Be sure to avoid overbaking the cake, as this can lead to dryness and a less enjoyable texture.

• Poke enough holes: Make sure you poke enough holes evenly and thoroughly over the entire surface of the cake to ensure that the delicious milk glaze gets absorbed uniformly and enhances the flavor throughout each bite.

• Don’t skip the 4 hour-overnight soak time: Allow the cake to rest in the refrigerator for a minimum of 4 hours, or even better, overnight if possible. This step is crucial because, without this resting period, the cake may come out dry and spongy. Giving it ample time to soak in the flavors makes all the difference in achieving that moist, delicious texture we all love.

• Keep it cold: Tres Leches Cake is best served cold; this helps enhance the flavours and texture.

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Chocolate Tres Leches Cake

Yield: 12 Servings

Author: Chloe Sims

Prep time: 35 MinCook time: 35 MinInactive time: 24 HourTotal time: 25 H & 10 M

A decadent twist on the classic Latin American dessert.

Ingredients

Chocolate Sponge Cake

• 300g Granulated White Sugar
• 180g Plain Flour
• 1/2 Tsp Baking Soda
• 1/4 Tsp Salt
• 1/2 Tsp Instant Espresso Powder
• 75g Cocoa Powder
• 4 Eggs
• 245g Whole Milk
• 1 Tsp Vanilla Extract
• 145g Vegetable Oil

Tres Leches Mixture

• 395g Sweetened Condensed Milk
• 120g Heavy Cream
• 250g Evaporated Milk
• 2 Tbsp Cocoa Powder

Chocolate Whipped Cream

• 480g Heavy Cream
• 100g Caster Sugar
• 3 Tbsp Cocoa Powder
• 2 Tsp Vanilla Extract
• Chocolate Shavings for topping (About 50g)

Instructions

Chocolate Sponge Cake

1. Preheat the oven to 160°C. Lightly grease a 9x13inch pan with non-stick cooking spray. Set aside.
2. In a medium mixing bowl, pour in the flour, sugar, baking soda, salt and espresso powder. Whisk together until combined with no lumps and set aside.
3. Place the chocolate and cocoa powder into a heat proof bowl. Microwave the milk in a separate microwavable bowl until just boiling.
4. Pour the boiling milk over the chocolate and cocoa powder, then allow it to sit for a minute.
5. Mix the mixture together until the chocolate melts and looks like a rich chocolate sauce. Allow to cool slightly.
6. Whisk in the oil, eggs and vanilla until it looks smooth.
7. Pour the wet ingredients into the dry then using a spatula, fold the mixture together until combined.
8. Scrape the batter into the prepared cake pan and gently tap the pan on the kitchen counter to remove any air bubbles.
9. Bake for 30-35 minutes. Rotate the cake halfway for even baking.
10. Allow the cake to cool for at least 30 minutes.

Tres Leches Mixture

1. In a medium bowl, combine the sweetened condensed milk, cream, evaporated milk and cocoa powder.
2. Poke the cake all over using a fork (It's ok if the cake is slightly warm).
3. Slowly pour the milk mixture evenly over the cake.
4. Tightly cover the cake with plastic wrap.
5. Refrigerate for a minimum of 4 hours to overnight.

Chocolate Whipped Cream

1. In a medium mixing bowl, beat together the cream, cocoa powder, sugar and vanilla until medium peaks form.
2. Evenly spread the cream over the cake. Top with chocolate shavings and Enjoy!

Notes

Line or grease your pan: Make sure to generously grease or thoroughly line your baking tray with parchment paper, as this will make removing the slices from the pan much easier and prevent any potential sticking issues.

Don’t overbake: Bake the cake until a wooden skewer inserted into the center comes out completely clean and free of any batter. Be sure to avoid overbaking the cake, as this can lead to dryness and a less enjoyable texture.

Poke enough holes: Make sure you poke enough holes evenly and thoroughly over the entire surface of the cake to ensure that the delicious milk glaze gets absorbed uniformly and enhances the flavor throughout each bite.

Don’t skip the 4 hour-overnight soak time: Allow the cake to rest in the refrigerator for a minimum of 4 hours, or even better, overnight if possible. This step is crucial because, without this resting period, the cake may come out dry and spongy. Giving it ample time to soak in the flavors makes all the difference in achieving that moist, delicious texture we all love.

Keep it cold: Tres Leches Cake is best served cold; this helps enhance the flavours and texture.

Nutrition Facts

Calories

618

Fat

38 g

Sat. Fat

18 g

Carbs

72 g

Fiber

4 g

Net carbs

69 g

Sugar

48 g

Protein

11 g

Sodium

209 mg

Cholesterol

131 mg

Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

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