Chocolate Tres Leches Cake

5 from 1 vote

This moist Chocolate Tres Leches Cake has the most amazing triple chocolate flavor. Made with a three-milk mixture, this cake is a crowd pleaser. It's the ultimate chocolate lovers dessert.

Prep Time25

Cook Time35

Chill Time1

Total Time2

Course: Dessert

Cuisine: Mexican

Servings:

Calories: 585kcal

Author: Julie Clark

Ingredients

For the cake:

1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs at room temperature
1 teaspoon vanilla extract
1 cup freshly brewed strong hot coffee

Milk Filling:

14 ounces sweetened condensed milk 1 can
3 tablespoons unsweetened cocoa powder
¾ cup heavy cream
¾ cup evaporated milk

Whipped Cream Topping:

2/3 cup powdered sugar
1/3 cup unsweetened cocoa powder
2 cups heavy cream very cold
3/4 cup chocolate shavings for topping the cake

US Customary - Metric

Instructions

Make the Cake:

Preheat oven to 350ºF. Spray a 9×13 baking pan with cooking spray.
Put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and whisk well. Set aside. 1 3/4 cups all-purpose flour, 1 3/4 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 2 teaspoons baking soda, 1 teaspoon salt
In a large bowl, use a hand mixer to mix the buttermilk, oil, eggs and vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined, scraping the sides of the bowl with a rubber spatula as needed. The batter will be very thin. 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, 1 cup freshly brewed strong hot coffee
Pour the cake batter into the prepared pan and bake for about 30 minutes or until the center of the cake springs back when you touch it (or a toothpick comes out with a few moist crumbs). While the cake is still warm, poke lots of holes all over the cake with a wooden skewer or a fork.

Make the filling:

Whisk together the sweetened condensed milk and unsweetened cocoa powder. Then add the heavy cream and evaporated milk. Whisk well. 14 ounces sweetened condensed milk, 3 tablespoons unsweetened cocoa powder, ¾ cup heavy cream, ¾ cup evaporated milk
Slowly pour the milk mixture evenly over the warm cake. Allow the cake to cool completely.

Make the Chocolate Whipped Cream:

*Refrigerate the bowl of a stand mixer (or glass bowl for using a hand mixer) for 10 minutes to get it cold.* Sift the powdered sugar and cocoa powder together. 2/3 cup powdered sugar, 1/3 cup unsweetened cocoa powder
Beat the cold heavy cream in the cold stand mixer bowl using the whisk attachment for 1 minute. 2 cups heavy cream
Add half of the sugar/cocoa powder mixture. Beat until it is fully mixed in, then add the remaining sugar mixture. Continue to whip until stiff peaks form and the mixture is spreadable. It should be fluffy and light.

Assemble the cake:

Spread the chocolate whipped cream on the cooled cake. Sprinkle with chocolate shavings. Store in an airtight container in the refrigerator. 3/4 cup chocolate shavings

Video

Notes

Love chocolate covered strawberries? Top the cake with diced berries, or serve a chocolate dipped strawberry on the side.
Refer to the article above for more tips and tricks.

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition