International Cuisine > International Baking & Pastry > Latin American Baking > Tres Leches Cake (Latin America)

Chocolate Tres Leches Cake

A decadent twist on the classic, this Chocolate Tres Leches Cake features a rich chocolate sponge cake soaked in a chocolate-infused milk mixture and topped with chocolate whipped cream. Perfect for chocolate lovers!

Prep Time
35 minutes
Cook Time
30-35 minutes
Servings
8-10
Ingredients
  • 1 cup All-Purpose Flour
  • 1/2 cup Unsweetened Cocoa Powder
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 5 Eggs
  • 1 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 1/4 cup Milk
  • 1 can (12 oz) Evaporated Milk
  • 1 can (14 oz) Sweetened Condensed Milk
  • 1 cup Heavy Cream
  • 1/4 cup Chocolate Syrup
  • 1 cup Heavy Cream (for topping)
  • 2 tablespoons Powdered Sugar
  • Optional Unsweetened Cocoa Powder (for topping)

Prepare the Cake Pan

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This prevents the cake from sticking.

Combine Dry Ingredients

In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. This ensures even distribution for leavening and flavor.

Beat Eggs and Sugar

In a large bowl, beat eggs and sugar until light and fluffy. This process incorporates air for a light and airy cake texture.

Add Wet Ingredients

Stir in vanilla extract and milk. Gently fold in the dry ingredients until just combined. Overmixing can develop gluten and result in a tough cake.

Bake the Cake

Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.

Prepare the Chocolate Milk Mixture

In a large bowl, whisk together evaporated milk, sweetened condensed milk, heavy cream, and chocolate syrup. The syrup provides the chocolate flavor for soaking.

Poke Holes in the Cake

Using a fork or wooden skewer, poke holes all over the cooled cake. This allows the chocolate milk mixture to penetrate the cake evenly.

Soak the Cake

Slowly pour the chocolate milk mixture over the cake, ensuring it's evenly saturated. Refrigerate the cake for at least 4 hours, or preferably overnight.

Prepare the Chocolate Whipped Cream

In a chilled bowl, beat heavy cream with powdered sugar until stiff peaks form. This creates a light and stable whipped cream. You can add a tablespoon of cocoa powder for a richer chocolate flavor.

Frost and Serve

Frost the cake with the chocolate whipped cream and dust with cocoa powder (optional). Cut into squares and serve chilled. Enjoy this rich and decadent Chocolate Tres Leches Cake!

Nutrition Facts Estimated per 100g of product

Calories: 275kcal, Carbohydrates: 40g, Protein: 5g, Fat: 12g. These are estimates and can vary based on specific ingredients and portion sizes.

Other Considerations for Nutrition

This cake is high in sugar and fat. The addition of chocolate syrup and cocoa powder increases the sugar content. Consider smaller portion sizes and use dark chocolate for topping to add antioxidants.

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FAQ

  • Can I use dark chocolate syrup?

    Yes, dark chocolate syrup will enhance the chocolate flavor and reduce some of the sweetness.
  • Can I add coffee to the milk mixture?

    Yes, a teaspoon of instant coffee or a tablespoon of strong brewed coffee can complement the chocolate flavor beautifully.
  • Can I decorate the cake with chocolate shavings?

    Absolutely! Chocolate shavings or chocolate curls add a beautiful and elegant touch.
  • What if I don't have chocolate syrup?

    You can use melted chocolate (cooled slightly) instead of chocolate syrup, but the texture might be slightly different.