Chocolate Tres Leches Cake

A few years ago I made this Tres Leches Cake, a delicious cake consisting of vanilla sponge cake soaked in three types of milk: evaporated milk, sweetened condensed milk, and whipping cream, and then topped with whipped cream.  I always wanted to try the chocolate version of it, and finally, here it is, my take on this wonderful Chocolate Tres Leches Cake.

If you love Tres Leches Cake you should try the chocolate one too. It is moist, and rich in chocolate flavor, hard not to fall in love with it. This chocolate version is made of a cocoa sponge cake, soaked in the three types of milk enriched with cocoa powder and then topped with chocolate whipped cream. Definitely a pleasure for chocolate lovers. The recipe is easy but quite impressive and I am sure everybody will be delighted.

How to make chocolate tres leches cake

Begin by preparing the chocolate cake. Start by preheating your oven to 325°F (165°C) and greasing and lining the bottom and sides of an 8-inch (20 cm) pan with parchment paper.

Start by separating the egg whites from the yolks.

In a medium bowl, whisk together the egg yolks with 1/3 cup (70g) of sugar and vanilla extract until the mixture becomes creamy and pale yellow in color. Gradually incorporate the oil and sparkling water into the mixture.

Sift the flour, cocoa powder, instant coffee, and baking powder over the yolk mixture, and gently fold them in until just combined.

In a separate large bowl, beat the egg whites with salt until foamy. Gradually add the remaining 1/3 cup (70g) of sugar while continuing to mix until stiff peaks form.

Carefully fold a spoonful of the whipped egg whites into the yolk mixture, then gently fold the yolk mixture into the remaining whipped egg whites until well combined.

Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool for about 10-15 minutes before removing it from the pan and cooling it completely on a wire rack.

Prepare the chocolate three milk glaze.

For this mix together the sweetened condensed milk with cocoa powder. Add the evaporated milk and cream, and mix until well combined.

Once the cake has cooled, transfer it to a plastic wrap-lined pan and prick it well with a skewer. Pour the milk mixture over the cake, cover with plastic wrap, and refrigerate for a few hours or overnight to allow the flavors to meld.

Prepare the chocolate whipped cream

For the chocolate whipped cream, melt the semisweet chocolate with ½ cup (120g) of whipping cream over a bain-marie, then let it cool to room temperature. Whip the remaining cream until stiff peaks form, then gently fold in the melted chocolate until fully combined.

Remove the cake from the pan and invert it onto a serving platter. Frost the top and sides of the cake with the chocolate whipped cream, and decorate the bottom edge of the cake with chopped chocolate.

Transfer the remaining chocolate whipped cream into a piping bag fitted with a 1M tip, and decorate the top of the cake as desired. Finally, add fresh strawberries and sprinkle some chopped chocolate over the cake. Enjoy this decadent chocolate delight!

Hope you will try this Chocolate Cake,  and as always, if you do make sure to share the photos with me on Instagram. Would love to see how it turns out for you. Enjoy!

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Chocolate Eclair Cake

Chocolate Tres Leches Cake

5 from 1 vote

If you love Tres Leches Cake you should definitely try the chocolate one too. It is moist, and rich in chocolate flavor, hard not to fall in love with it. This chocolate version is made of a cocoa sponge cake, soaked in the three types of milk enriched with cocoa powder and then topped with chocolate whipped cream. Definitely a pleasure for chocolate lovers.

Servings 12 servings

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

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Ingredients

  

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Cocoa Sponge Cake

• 4 eggs ,separated
• 2/3 cup (140g) sugar , divided
• 1 tsp (5g) vanilla extract
• 3 fl. oz (90ml) vegetable oil
• 3 fl. oz (90ml) sparkling water
• 1 ¼ cup (160g) flour
• 1/3 cup (40g) unsweetened cocoa powder
• 2 tsp (8g) baking powder
• 1/4 tsp (1g) salt
• 1/2 tsp (1g) instant coffee

Chocolate Three Milk Glaze

• 10 oz (300g) sweetened condensed milk
• 1 cup (240ml) evaporated milk
• 1/4 cup (60ml) whipping cream
• 2 tbsp (16g) unsweetened cocoa powder

Chocolate Whipped Cream

• 6 oz (180g) semisweet chocolate
• 1/2 cup (120g) whipping cream
• 1 ¼ cup (300g) whipping cream , chilled

For decoration

• chopped chocolate
• fresh strawberries

Instructions

 

Prepare the cocoa sponge cake.

• Preheat the oven to 325F (165C). Grease and line the bottom and sides of a 8 inch (20 cm) pan with parchment paper.
• Separate whites from yolks.
• In a medium bowl mix yolks with 1/3 cup (70g) sugar and vanilla extract, until creamy and pale yellow colored. Gradually mix in oil and then add sparkling water. Sift the flour, cocoa powder, instant coffee and baking powder over the yolk mixture and gently fold them in.
• In a large bowl mix egg whites with salt until foamy. Gradually add remaining 1/3 cup (70g) sugar.
• Continue mixing until stiff peaks form.
• Gently fold a spoon of whipped whites into the yolk mixture and then gently fold the yolk mixture into the whipped whites.
• Pour the batter into the prepared pan.
• Bake for 40-45 minutes, until a toothpick inserted into the center comes out clean.
• Let it cool for about 10-15 minutes. Remove from the pan and cool completely on a rack.

Prepare chocolate three milk glaze.

• Mix together the sweetened condensed milk with cocoa powder. Add evaporated milk and cream and mix to combine.
• Once cooled, transfer cake to a plastic wrap lined pan. Prick well the cake with a skewer.
• Pour the milk mixture over the cake.  Cover with plastic wrap and refrigerate for a few hours or overnight.

Prepare chocolate whipped cream.

• Melt the 6 oz (180g) semisweet chocolate with ½ cup (120g) whipping cream over bain-marie. Let cool to room temperature.
• Whip the remaining cream until stiff peaks form. Add melted chocolate and mix to combine.
• Remove the cake from the pan and invert to a serving platter. Frost the top and sides of the cake with the chocolate whipped cream. Decorate the bottom edge of the cake with some chopped chocolate.
• Transfer the remaining chocolate whipped cream into a piping bag fitted with a 1M tip and decorate as desired. Add fresh strawberries and sprinkle some chopped chocolate. Enjoy!

Video

Nutrition

Serving: 1 servingCalories: 487kcalCarbohydrates: 51.4gProtein: 8.4gFat: 29.5gSaturated Fat: 15gCholesterol: 114mgSugar: 36.3g

Calories: 487kcal

Course: Dessert

Cuisine: Mexican

Keyword: chocolate tres leches cake, Three milk cake, tres leches cake