Light chocolate cake soaked in a chocolate three-milk mixture and topped with a layer of silky chocolate whipped cream, this chocolate tres leches is all you need
What is a tres leches?
A classic tres leches cake aka pan tres leches is a Latin American cake made from a light and fluffy sponge cake soaked in three kinds of milk; evaporated milk, condensed milk, and whole milk.
The resulting cake is incredibly moist while also being light and fluffy.
This is a chocolate version of this popular cake, and it doesn't disappoint. The chocolate cake is soaked in a sweet chocolate milk mixture, and it's topped with even more chocolate whipped cream. A super moist chocolate cake that tastes like straight chocolate milk.
Ingredients
Chocolate Cake
- Egg yolks: The egg yolks give the cake a rich flavor and tender texture.
- Granulated sugar: Sugar plays two uses. It gives the cake sweetness, while also creating a meringue with the egg whites.
- Vegetable oil: Vegetable oil gives the cake a tender texture as well as a moist crumb.
- Cocoa powder: I like to use Dutch-processed cocoa powder for a more intense chocolate flavor. Regular cocoa powder works too!
- Instant coffee: A couple of teaspoons will help to bring out the chocolate flavor and create a more intense chocolate cake.
- All-purpose flour: Flour gives the cake structure! If you want an even softer cake you can also use cake flour.
- Baking powder: Baking powder helps to give your cake an extra boost, helping it bake up taller and with a more even rise.
- Egg whites: Egg whites are whipped with sugar to form a meringue. The air whipped into the meringue helps it rise to that light and fluffy sponge cake. Make sure you use large eggs as you need all the egg whites for the cake to rise.
3 Milk Soak
- Condensed milk: Condensed milk gives the milk soak sweetness. If you don't want the cake to be too sweet you can reduce this to your taste
- Evaporated milk: Evaporated milk gives the cake a sweet creaminess
- Fresh whole milk: Fresh milk makes up the rest of the soak, giving it a fresh, milky flavor
- Cocoa powder: Cocoa powder add chocolate flavor to the milk soak! Make sure you sift the cocoa powder otherwise it'll be all lumpy in the milk.
Whipped Cream
- Heavy cream: Aka thickened cream. I find that heavy cream whips up the best for frosting cakes. Whipping cream or regular cream works great too.
- Granulated sugar: The sugar here sweetens the cream, you can add more or less according to your taste.
- Cocoa powder: If you want a richer chocolate flavor you can add more cocoa powder, and vice versa!
Frequently Asked Questions
How long does this last?
This cake will last up to 3 days when stored in an airtight container in your fridge. Make sure you keep this cake chilled when possible as it is made largely of milk and cream. If left at room temperature for too long it will start to spoil.
Can I make this ahead of time?
Yes! This cake is perfect to make in advance as it needs time to soak up the milk mixture. You can make the cake the day before and let it soak in the milk mixture overnight. Then when you're ready to serve just top it with the whipped cream mix!
Can I freeze this cake?
Unfortunately, this isn't the best kind of cake to freeze. As there is a lot of added moisture to the cake it won't defrost very nicely, and will probably result in a super mushy cake.
How do I get a smooth whipped cream frosting?
There are a couple of ways to get a smooth cream frosting:
- Don't over-whip the cream as this can make the frosting grainy
- Spread the frosting over the cake, then run an offset spatula under hot water, wipe it dry and use it to smoothen the top of the cake
How should I serve this cake?
The best way to serve this cake is straight out of the fridge. Dust it with some cocoa powder or even top it with some chocolate shavings, chocolate curls, or chocolate syrup!
You can also serve it with some fresh fruit like mixed berries or strawberries for a pop of freshness.
Let's Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.
Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!
Print📖 Recipe
Chocolate Tres Leches Cake Recipe
Light chocolate cake soaked in a chocolate three-milk mixture and topped with a layer of silky chocolate whipped cream, this chocolate tres leches is all you need
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 Slices 1x
- Category: Cake
- Method: Easy
- Cuisine: Latin American
Ingredients
Chocolate Sponge Cake
- 5 Egg yolks
- 25g Granulated sugar (2 tbsp)
- 60g Vegetable oil (¼ cup)
- 2 tsp Instant coffee powder
- 80ml Milk (⅓ cup)
- 90g All-purpose flour (¾ cup)
- 30g Cocoa powder (¼ cup)
- 1 ½ tsp Baking powder
- 5 Egg whites
- 65g Granulated sugar (II) (⅓ cup)
3 Milk Soak
- 120ml Sweetened condensed milk (½ cup)
- 120ml Evaporated milk (½ cup)
- 120ml Fresh whole milk (½ cup)
- 2 tbsp Cocoa powder
Whipped Cream Topping
- 480ml Heavy cream (2 cups)
- 65g Granulated sugar (⅓ cup)
- 2 tbsp Cocoa powder
- Cocoa powder, to serve
Instructions
Chocolate Sponge Cake
- Preheat the oven to 160C/320F
- Line a 8 x 8 inch /20 x 20cm square cake tin with baking paper
- Whisk together the egg yolks, milk, sugar (I), vegetable oil, and instant coffee powder in a medium bowl until smooth
- Sift in the flour, baking powder and cocoa powder, and whisk until just combined, set aside
- In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl with an electric mixer whisk the egg whites until soft peaks
- Add the sugar (II) and whisk on medium-high until stiff peaks
- Add ⅓ of the meringue into the egg yolk mixture and whisk until combined
- Transfer the egg yolk mixture to the remaining meringue and fold with a rubber spatula until just combined
- Pour the cake batter into the prepared cake tin and bake for 50-60 minutes, or until the cake springs back when pressed and a toothpick inserted in the centre comes out clean
- Remove from the oven and allow to cool completely on a wire rack
- Peel the baking paper off the cake
- Reline the cake tin with baking paper and place the cake back into the tin
- Poke holes all over the cake with a fork
3 Milk Soak
- Combine the evaporated milk, condensed milk, and whole milk in a large jug and stir to combine
- Sift in the cocoa powder and whisk until combined
- Slowly drizzle the milk mixture over the cake, then cover it with plastic wrap
- Put the cake in the fridge to soak for at least 1 hour or overnight
Whipped Cream Topping
- Combine the cream and sugar in the bowl of a stand mixer fitted with a whisk attachment or a large bowl with an electric mixer
- Sift in the cocoa powder
- Whisk the cream until it reaches stiff peaks
- Remove the cake from the tin and top it with the whipped cream, smoothening off the top and sides
- Trim the edges, cut into 6 slices, dust with cocoa powder and serve!
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Isabel
Hi Catherine!
In the ingredient list fir the cake, milk is listed but it‘s missing from the steps. I went back to your video on instagram and you didn’t add oil only milk.
Should both be added?
Amelie
I subbed the whipped cream for a whipped ganache, which was absolutely delicious on top!
Laura
Super delicious and fluffy cake. It tasted not too sweet and was easier to make than I first thought. My family liked it as well 🙂
Jasmine
This is the greatest chocolate tres leches recipe ever! I made it twice already and my family was obsessed with it! It's sooo soft and decadent! Thank you for this incredible recipe!
Soba
The cake turned out amazing!!!
Serafina
The cake was amazing! It wasn't too sweet, yet the cake was very rich. The only thing is that the recipe made a little too much whipped cream for my liking, but it wasn't a problem.