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Amazing Chocolate Tres Leches Cake Recipe

Chocolate Tres Leches Cake
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Chocolate Tres Leches Cake offers a decadent twist on the classic, combining moist chocolate cake with a luscious three-milk soak and a creamy topping. This recipe is easy to make and perfect for any celebration.

Ingredients

Scale
  • For the Cake:
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • For the Milk Mixture:
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup whole milk
  • For the Topping:
  • 1 cup heavy cream
  • 3 tablespoons powdered sugar
  • Chocolate shavings, for garnish
  • Fresh berries (optional), for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
  2. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  3. In a separate bowl, beat the softened butter and sugar until light and fluffy.
  4. Add eggs one at a time to the butter and sugar mixture, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk until just combined.
  6. Pour the batter into the prepared baking dish. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
  7. Once baked, remove from the oven and allow the cake to cool in the dish for about 10-15 minutes.
  8. In a mixing bowl, combine the evaporated milk, sweetened condensed milk, and whole milk.
  9. Poke holes all over the warm cake using a skewer or fork. Pour the milk mixture evenly over the cake, allowing it to absorb. Let it soak for at least 1 hour.
  10. In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
  11. Spread the whipped cream over the soaked cake and smooth it out.
  12. Top with chocolate shavings and fresh berries, if using.

Notes

  • For best results, allow the cake to soak overnight in the refrigerator.
  • You can substitute all-purpose flour with a gluten-free blend for a gluten-free version.
  • Whipped topping or coconut cream can be used as an alternative to heavy cream.
  • Store the cake refrigerated in a covered container for up to 4-5 days.
  • Individual slices can be frozen, tightly wrapped, for up to 3 months.

Nutrition

Find it online: https://sarecipe.com/chocolate-tres-leches-cake/