Chocolate Tres Leches Cake

Chocolate Tres Leches Cake is a delicious Mexican dessert that consists of a fluffy and rich chocolate cake soaked with 3 milks and topped with a chocolate whipped cream.

Course Dessert

Cuisine Mexican

Prep Time 15

Cook Time 35

Chill Time 30

Total Time 1 20

Servings servings (depending on how big you slice the pieces)

Calories 572kcal

Author Whitney Wright

Ingredients

Cake

6 tablespoons unsalted butter melted
2 large eggs
2/3 cup buttermilk room temperature
1 tablespoon vanilla extract
1 cup granulated sugar
3/4 cup all-purpose flour
1/2 cup Dutch processed cocoa powder
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup hot water
2 oz semi-sweet chocolate FINELY chopped
1/2 cup evaporated milk
1/2 cup sweetened condensed milk
1/2 cup chocolate milk

Chocolate Whipped Cream

2 cups heavy cream cold
2/3 cup powdered sugar
2 tablespoons Dutch processed cocoa powder
1/2 teaspoon vanilla extract

US Customary - Metric

Instructions

Spray an 8x8 inch pan with nonstick cooking spray, set aside. Preheat the oven to 350°F.
In a large bowl whisk the melted butter, eggs, buttermilk and vanilla until well combined. Stir in the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Mix until halfway combined then pour in the hot water and mix until you have a smooth batter. Stir in the chopped chocolate.
Pour the batter into the greased pan and bake for 34-38 minutes or until the middle is set and a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely.
In a large liquid measuring cup whisk the evaporated milk, sweetened condensed milk, and chocolate milk.
When the cake has cooled use a fork’s tines and poke the top of the cake with lots of holes. Pour the 3 milk mixture evenly over the cake. Refrigerate for at least 30 minutes before serving.
When ready to serve make the whipped topping by using a hand mixer to beat the heavy cream until soft peaks, then add the powdered sugar, cocoa powder, and vanilla mix until stiff peaks form. Spread the chocolate whipped cream over the surface of the cake. Garnish with chocolate shavings (if desired), cut and serve cold.

Video

Notes

Very finely chop the chocolate or else you'll get chunks of chocolate that settle to the bottom of the cake while baking.

Makes 9-16 servings, depending how big/small you slice the cake. Nutritional information is given as if it were sliced into 9 pieces (9 servings).

Nutrition