Chocolate Tres Leches Cake

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Chocolate Tres Leches Cake
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Chocolate Tres Leches Cake

Recipe by Nana PatriesCourse: DessertCuisine: MexicanDifficulty: Easy

This chocolate cake definitely became one of my favorite flavors for a tres leches cake. It’s so good!~

Ingredients:

  • Chocolate Cake

  • ⅔ cups all-purpose flour (80g)

  • ⅔ cups sugar (130g)

  • ¼ cup cocoa powder (25g)

  • ½ tsp baking powder

  • ½ tsp baking soda

  • a pinch of salt

  • ⅓ cup milk

  • 1 egg

  • 2 tsbp + 1½ tsp vegetable oil (32g)

  • 1 tsp vanilla extract

  • ⅓ cup hot coffee (or hot water)

  • Tres Leches/Milk

  • 120 ml milk

  • 150 ml evaporated milk

  • 150 ml sweetened condensed milk

  • 1-2 tbsp cocoa powder, adjust to your liking

  • Whipped cream

  • 240 ml |1 cup heavy cream (very cold) whipped cream

  • 2 tbsp powdered sugar

  • 1-2 tbsp cocoa powder, adjust to your liking

  • Chocolate (optional)

  • Assemble

  • Fresh Strawberries

  • Chocolate

Instructions:

  • Chocolate Cake
  • Preheat the oven to 350°F (175°C) and grease a 6-inch round cake pan or a 6-inch heart cake pan. I used this one.
  • In a small bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • In a separate large bowl, whisk together the milk, eggs, oil, and vanilla extract, then add the dry ingredients. Mix until well combined.
  • Stir in hot coffee until the batter is smooth (it will be thin).
  • Pour the batter evenly into the prepared cake pan.
  • For a perfectly even layer use Fabric Cake Strips (these are the ones sold in stores but the truth is I made mine with an old cotton t-shirt that I cut up, it works just the same).
  • You just need to wrap fabric strips around the outside of each cake pan and secure them tightly. These strips should be dampened with cold/room temp water beforehand to help insulate the sides of the pans and promote even baking.
  • Bake for 20-30 minutes or until a toothpick inserted into the center comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  • Tres Leches/Milk
  • Whisk together the milk, evaporated milk, sweetened condensed milk and cocoa powder.
  • Poke holes into the cooled sponge cake with a fork, covering the entire surface.
  • Place plastic wrap on the clean cake pan that you used to bake the cake and then put the chocolate cake over it.
  • Pour the “tres leches mixture” over the cake, allow the milk to soak in before covering with plastic wrap.
  • Place the cake into the fridge for at least 6 hours, preferably overnight.
  • Whipped cream
  • In a large bowl, add the heavy cream, powdered sugar and cocoa powder.
  • Whip on medium-high speed using an electric hand mixer until medium peaks form.
  • *Optional: so that the whipped cream tastes even more like chocolate!* To make a quick chocolate ganache, heat 1/4 cup of the heavy cream in the microwave for 30 seconds to a minute, then stir in a small amount of chocolate until smooth. Let it cool slightly. Incorporate this ganache into whipped cream for an extra chocolatey flavor boost. Simply whip the ganache-infused cream until combined.
  • Assemble
  • Pipe the whipped cream over the cake and add fresh strawberries and chocolate over it (optional).
  • Remember to keep covered in the refrigerator, it lasts 4-5 days in good condition
  • Enjoy!

Notes

  • This recipe contains an affiliate link, which means that if you click on one of the product link, I’ll receive a small commission. This helps support the blog and allows me to continue to make recipes and videos like this. Thank you for the support!

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