Description
This Chocolate Tres Leches Cake is a rich and decadent dessert that combines a moist cocoa-flavored sponge soaked in three types of luscious milk for a creamy, indulgent treat. Topped with a fluffy chocolate whipped cream and garnished with shaved semisweet chocolate, this cake is perfect for special occasions or any time you crave a chocolatey twist on the classic tres leches.
Ingredients
Cake Batter
- 1 cup all-purpose flour (125g)
- ½ cup natural unsweetened cocoa powder (or Dutch processed)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- 1 cup granulated sugar (divided, 200g)
- 5 large eggs (separated)
- 1 teaspoon vanilla extract
- ½ cup whole milk
Milk Soaking Mixture
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- ½ cup whole milk
- 2 tablespoons natural unsweetened cocoa powder
Chocolate Whipped Cream Topping
- 2 cups heavy whipping cream
- ½ cup granulated sugar
- 3 tablespoons natural unsweetened cocoa powder
- 2 teaspoons vanilla extract
Garnish
- 4 ounces shaved semisweet chocolate
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with baking spray to prevent sticking.
- Beat Egg Yolks and Sugar: Separate the egg yolks from the egg whites. In a large stand mixer bowl, beat ¾ cup of the sugar together with the egg yolks on medium-high speed until the mixture becomes creamy, light, and fluffy. Add the ½ cup whole milk and vanilla extract, then beat again, scraping down the bowl sides as needed to incorporate everything evenly.
- Combine Dry Ingredients: Into the wet mixture, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Mix gently just until fully combined, avoiding overmixing to keep the batter light.
- Whip Egg Whites: In a separate clean bowl, whisk the egg whites gradually adding the remaining ¼ cup sugar until stiff peaks form. This will help give the cake its light, airy texture.
- Fold Egg Whites into Batter: Carefully fold the whipped egg whites into the cake batter using a spatula, blending just until no white streaks remain.
- Bake the Cake: Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Once baked, remove from oven and allow to cool completely.
- Poke Holes and Soak Cake: Using a fork, poke many holes all over the cooled cake. In a bowl, whisk together the cocoa powder, sweetened condensed milk, evaporated milk, and ½ cup whole milk to make the tres leches mixture. Pour this evenly over the cake, allowing it to soak in thoroughly. Refrigerate for at least 3 hours or overnight for best results.
- Prepare Whipped Cream Topping: Whip the heavy cream together with cocoa powder, sugar, and vanilla extract until soft peaks form. Spread this chocolate whipped cream evenly over the soaked cake.
- Garnish and Serve: Sprinkle the shaved semisweet chocolate over the top for a beautiful finish. Slice into 12 pieces and serve chilled for a luscious dessert experience.
Notes
- For best results, allow the cake to soak overnight to ensure maximum moisture and flavor absorption.
- If you prefer, Dutch-processed cocoa can be used instead of natural to create a deeper chocolate flavor.
- The cake should be served chilled; store leftovers in the refrigerator covered tightly to maintain freshness.
- Be gentle when folding in egg whites to keep the batter light and airy.
- You can replace semisweet chocolate shavings with chocolate chips or curls depending on availability.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
