If you love the light, flavorful texture of Tres Leches cake and have a passion for chocolate, you absolutely have to try Chocolate Tres Leches Cake! I made it for a family gathering once, and the rich cocoa aroma filled the kitchen—it was a hit! This moist treat combines the classic three-milk soak with chocolate, melting in your mouth with every bite. Give it a try—you won’t regret it!

RECIPE Roadmap

1. Ingredients
   • Cake
   • Three Milks
   • Chocolate Sauce
   • Whipped Cream
2. Instructions
3. Recommended Tools
4. Tips
5. The History of Tres Leches
6. The Origins
7. Conclusion

Cake Ingredients

• 1 cup cake flour
• 2 ½ tbsp cocoa powder
• ½ tsp salt
• 1 tsp baking powder
• ½ tsp baking soda
• ½ cup vegetable shortening
• ¾ cup sugar
• ⅓ cup milk #1
• ½ tsp vanilla
• ¼ cup milk #2
• 2 large eggs

Three Milks Ingredients

• 12 oz evaporated milk
• 14 oz sweetened condensed milk
• ⅔ cup heavy cream, ⅓ cup if you prefer a less wet cake

Chocolate Sauce Ingredients

• ½ cup water
• 3 tbsp sugar
• ¼ cup light corn syrup
• 3 tbsp cocoa powder
• 2 tbsp semi-sweet chocolate, chopped

Whipped Cream Ingredients

• ¾ cup heavy cream
• 2 ½ tbsp powdered sugar
• 1 tsp vanilla

Instructions

1. Preheat your oven to 350°F and spray the pan with non-stick spray.
2. Toss the dry ingredients into a mixing bowl, then add the shortening and milk #1.
3. Using a paddle attachment, mix on low for about 8 minutes, scraping the sides.
4. Whisk together milk #2, vanilla, and eggs; add it to the batter in three parts while mixing on low.
5. Keep mixing on low for another 5 minutes after you’ve added the liquids.
6. Pour the batter into the prepared cake pan and bake for 35-40 minutes or until a toothpick comes out clean.
7. While the cake is baking, blend the three milks using a blender, hand mixer, or immersion blender.
8. Let the cake cool for 10-15 minutes after baking, then poke some holes in it.
9. Pour half the three-milk mixture over the cake and let it chill overnight; add the rest the next day.
10. For the chocolate sauce, whisk the water, sugar, corn syrup, and cocoa powder in a saucepan.
11. Heat the mixture over medium heat until it bubbles. Turn off the heat, then stir in the chopped chocolate until it’s all melted. Let it sit at room temperature for 3 hours.
12. Once the cake has rested, whip the heavy cream, powdered sugar, and vanilla. If you want chocolate whipped cream, you can mix in some of the chocolate sauce.
13. Spread the whipped cream over the cake and drizzle with chocolate sauce.
14. Pop it in the fridge for a few more hours before serving. Enjoy!

Cake Ingredients

• Cake Flour – You can use all-purpose flour if you don’t have cake flour on hand
• Baking Powder, Baking Soda, Salt
• Cocoa Powder
• Sugar
• Vegetable Shortening
• Milk
• Eggs
• Vanilla

Time Saver You can replace this chocolate cake recipe with your own or use your favorite chocolate cake box mix from the store.

Three Milks Ingredients

• Heavy Cream
• Evaporated Milk
• Sweetened Condensed Milk

I like to use evaporated coconut milk and sweetened condensed coconut milk to give it a hint of coconut flavor. If you can’t find them at the store, use regular evaporated milk instead. If you don’t like coconut, sweetened condensed milk can work just as well.

Chocolate Sauce Ingredients

• Water
• Sugar
• Light Corn Syrup
• Cocoa Powder
• Semi-Sweet Chocolate – I used chocolate chips, but you can use a chopped chocolate bar instead

I made the chocolate sauce ahead of time. This allowed me to mix ⅓ cup into the three milks mixture. I also added a little bit to the whipped cream. This made the dessert even more decadent and chocolatey.

Time Saver Use any chocolate sauce you love to replace this recipe and save time.

Whipped Cream Ingredients

• Heavy Cream
• Powdered Sugar
• Vanilla

Time Saver Skip the hassle of making the whipped cream and pick up your favorite brand from the store.

Recommended Tools

• Stand Mixer – To save time, I highly recommend using a stand mixer for this recipe. A hand mixer will work, but it will take longer to mix.
• Pan – I’m using a loaf pan, but you can also use an 8-inch cake pan.

Helpful Tips

The History of Tres Leches

Tres leches cake is such a fun and delicious dessert! It’s famous for being super moist and packed with flavor. This delightful treat gets its unique taste from a yummy trio of evaporated milk, sweetened condensed milk, and heavy cream. This combination makes it a favorite in Latin American cuisine. Some debate exists about its original origin. Still, one thing’s for sure: tres leches cake has won over the hearts of many across generations!

The Origins: European Influence Meets Latin America

Tres leches cake is a delightful treat with a fascinating history! Many people trace its roots back to European desserts. The British trifle and Italian tiramisu are both famous for their yummy layers of soaked cake. When European colonizers came to the Americas, they brought along wonderful baking techniques and ingredients. They introduced dairy, which really changed local cooking.

There are some fun theories about the Spanish influence on Tres Leches cake. One example is syrup-soaked cakes like the Spanish “torta borracha”. Dairy farming expanded in places like Mexico, Nicaragua, and Cuba. During this time, the art of soaking cake in milk really took off. This delicious dessert is a beautiful blend of cultures and a celebration of our shared culinary stories.

Conclusion

The history of Tres Leches cake is as rich as its flavor. Experience the delightful fusion of European baking and Latin American dairy with Tres Leches cake! This timeless dessert, whether classic or chocolate, embodies pure indulgence and joy. Each bite invites celebration, making it the perfect treat to share with loved ones. Enjoy!

Do you have a favorite memory or variation of Tres Leches cake? Share it in the comments below!