🍫 Chocolate Tres Leches Cake

Here’s a rich and indulgent Chocolate Tres Leches Cake recipe — a cocoa twist on the classic Latin American favorite. It features a moist chocolate sponge soaked in three types of milk (including chocolate milk!), topped with whipped cream and optional chocolate drizzle.

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🍫 Chocolate Tres Leches Cake

🍽 Servings: 10–12

⏱ Time: 25 min prep + 30 min baking + 2–3 hrs chilling

🧑‍🍳 Difficulty: Medium

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🔹 Ingredients

For the Chocolate Cake:

• 1 cup all-purpose flour

• 1/2 cup unsweetened cocoa powder

• 1 1/2 tsp baking powder

• 1/4 tsp salt

• 5 large eggs, separated

• 1 cup granulated sugar (divided)

• 1/3 cup whole milk

• 1 tsp vanilla extract

For the Tres Leches Mixture:

• 1 (12 oz) can evaporated milk

• 1 (14 oz) can sweetened condensed milk

• 1/2 cup whole milk

• 1/2 cup chocolate milk or 2 tbsp chocolate syrup + 1/2 cup whole milk

• 1 tsp instant espresso or coffee powder (optional, for depth)

For the Whipped Topping:

• 2 cups heavy whipping cream

• 3 tbsp powdered sugar

• 1 tsp vanilla extract

• Optional: cocoa powder or chocolate shavings for garnish

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🔹 Instructions

1. Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.

2. In a bowl, sift together flour, cocoa powder, baking powder, and salt.

3. In a large bowl, beat egg yolks with 3/4 cup sugar until pale and thick. Stir in milk and vanilla.

4. Fold in the dry ingredients gently.

5. In another bowl, beat egg whites to soft peaks, then gradually add remaining 1/4 cup sugar. Beat to stiff peaks.

6. Gently fold egg whites into the chocolate batter until combined.

7. Pour into prepared dish. Bake for 25–30 minutes or until a toothpick comes out clean.

8. Cool completely, then poke holes all over the cake with a skewer or fork.

2. Make the Tres Leches Soak:

1. Whisk together evaporated milk, condensed milk, whole milk, chocolate milk, and espresso powder (if using).

2. Slowly pour the milk mixture evenly over the cooled cake.

3. Cover and refrigerate for at least 2–3 hours, or overnight for best absorption.

3. Make the Whipped Topping:

1. Whip cream, powdered sugar, and vanilla to medium-stiff peaks.

2. Spread evenly over the soaked cake.

4. Garnish (Optional):

• Lightly dust with cocoa powder, chocolate shavings, or drizzle with chocolate ganache or syrup.

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🔸 Storage:

Keep covered and refrigerated. Best eaten within 3 days.

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Would you like a layered version for a more elegant presentation or a spicy Mexican chocolate twist with cinnamon and chili?