Chocolate Tres Leches Cake Recipe

Course: Cake, Dessert

Cuisine: Mexican

Prep Time: 35

Cook Time: 48

Chill Time: 4

Total Time: 5 23

Servings: slices

Calories: 690kcal

Author: Becky Hardin - Easy Dessert Recipes

This chocolate tres leches cake is a classic Mexican dessert that you won't want to miss out on. Soaked in a signature three-milk mixture, this amazingly moist cake will wow your tastebuds!

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Equipment

Kitchen Scale (optional)
9x13 Baking Pan
Stand Mixer

Ingredients

For the Cake

1½ cups cake flour 180 grams
⅔ cup unsweetened cocoa powder 56 grams
⅓ cup all-purpose flour 40 grams
2 teaspoons baking powder 8 grams
½ teaspoon baking soda 3 grams
½ teaspoon kosher salt
1 cup granulated sugar 200 grams
¾ cup vegetable oil 150 grams
⅓ cup brown sugar 71 grams
3 large eggs 150 grams
1 egg yolk 14 grams
½ cup buttermilk 114 grams (see note)
½ cup sour cream 114 grams
1 teaspoon pure vanilla extract 4 grams
1 teaspoon instant espresso 2 grams, optional

For the Milk Mixture

1 cup milk 227 grams, hot (180-200°F)
14 ounces sweetened condensed milk 396 grams (1 can)
12 ounces evaporated milk 340 grams (1 can)
⅓ cup unsweetened cocoa powder 28 grams

For the Topping

2½ cups heavy cream 568 grams
½ cup powdered sugar 57 grams
4½ tablespoons unsweetened cocoa powder 24 grams
1 teaspoon pure vanilla extract 4 grams
¼ teaspoon kosher salt
Chocolate sauce for topping

Instructions

For the Cake

Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray and set aside.
In a large bowl, combine the cake flour, cocoa, flour, baking powder, baking soda, and salt. Set aside.
1½ cups cake flour, ⅔ cup unsweetened cocoa powder, ⅓ cup all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
In a separate medium bowl, stir the sugar, vegetable oil, and brown sugar together to combine.
1 cup granulated sugar, ¾ cup vegetable oil, ⅓ cup brown sugar
Add in the eggs and mix until just incorporated. Add the buttermilk and mix, then add the sour cream and mix to combine.
3 large eggs, 1 egg yolk, ½ cup sour cream, ½ cup buttermilk
Add in the vanilla and instant espresso, if desired, and mix until incorporated.
1 teaspoon pure vanilla extract, 1 teaspoon instant espresso
Mix the wet ingredients to the flour mixture and mix until just incorporated.
Transfer the cake batter into the prepared baking dish and place into the preheated oven on the middle rack. Bake for 48 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Once baked, remove the cake from the oven and place on a wire cooling rack.
While the cake is warm, poke holes into the cake using the handle of a wooden spoon or a clean dowel rod. Set aside while you make the milk mixture.

For the Milk Mixture

In a medium-sized bowl, whisk the hot milk, sweetened condensed milk, evaporated milk and cocoa together.
1 cup milk, 14 ounces sweetened condensed milk, 12 ounces evaporated milk, ⅓ cup unsweetened cocoa powder
Once well combined, pour over the warm cake, then let the cake finish cooling.
Once cooled, cover and place in the refrigerator to chill for at least 4 hours, but preferably overnight.

For the Topping

In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream, powdered sugar, cocoa, vanilla, and salt. Beat for 4-5 minutes, until stiff.
2½ cups heavy cream, ½ cup powdered sugar, 4½ tablespoons unsweetened cocoa powder, 1 teaspoon pure vanilla extract, ¼ teaspoon kosher salt

For Assembly

Spoon the topping onto the chilled, milk soaked cake. Drizzle lines of chocolate sauce overtop and pull with a toothpick.
Chocolate sauce

Notes

If you don't have cake flour, you can make your own by measuring out 1½ cups of all-purpose flour, removing 1 tablespoon + 1½ teaspoons of flour, and adding 1 tablespoon + 1½ teaspoons of cornstarch. Whisk together well before using.
Feel free to use whatever unsweetened cocoa powder you have on hand.
In place of the vegetable oil, you can use another neutral oil, such as canola or coconut, or use an equal amount of melted butter.
I used light brown sugar, but you could also use dark.
You can leave out the instant espresso if you prefer.
Plain or Greek yogurt can be used in place of the sour cream.
If you don't have buttermilk, you can make your own by measuring out ½ cup of milk, removing 1½ teaspoons, and adding 1½ teaspoons of lemon or lime juice. Whisk together and let sit for 5 minutes before using.
Be sure to spoon and level the dry ingredients to prevent a dry, dense cake.
When pouring the cake into the baking pan, spread the batter evenly to create a level cake that will soak up the milk more evenly.
Let the cake soak in the milk mixture for at least 4 hours before serving. This will allow the cake ample time to soak in the milk evenly and become moist and tender.
Do not top the cake with whipped cream until it has fully chilled; otherwise, the whipped cream will melt into the cake.
I recommend waiting to top the cake with the whipped cream until just before you plan to serve it, especially if you are preparing it in advance.
If you plan to leave this cake out for an extended period of time in warm conditions, you may wish to use stabilized whipped cream to prevent deflating.
Top chocolate tres leches cake with berries, a dusting of cocoa powder, or a drizzle of caramel or dulce de leche

Storage: Store chocolate tres leches cake in an airtight container in the refrigerator for up to 4 days.

Nutrition