Chocolate Tres Leches Cake

January 7, 2021Brianna
Chocolate Tres Leches Cake

Chocolate tres leches cake came to be because of a predicament. My husband wanted me to make my tres leches cake (if you haven’t tried my original tres leches cake then you should definitely do that!) but I wanted a chocolate-y dessert. So I decided I’d just try to make my original recipe chocolate. And it was such a success. We were both very happy with the end result. And now I have a new recipe to add to my blog and to make over and over.


Chocolate Tres Leches Cake

Just like a traditional tres leches cake but made for chocolate lovers! Super delicious and light cake soaked to the brim with a chocolate 3-milks blend topped with chocolate whipped cream.

  • Prep Time: 20 minutes plus 2 hours inactive
  • Cook Time: 22 minutes
  • Total Time: 2 hours, 42 minutes
  • Yield: serves about 12 1x




1/2 cup flour

1/2 cup cocoa powder

1 ½ teaspoons baking powder

¼ teaspoon salt

5 large egg yolks

¾ cup sugar

1/3 cup whole milk

1 ½ teaspoons vanilla extract

5 large egg whites

¼ cup sugar

Milk blend-

1, 12 oz can evaporated milk

1, 14 oz can sweetened condensed milk

¼ cup whole milk

1 tablespoon cocoa powder

Whipped cream-

1 1/2 cups heaving whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

1 tablespoon cocoa powder, sifted

Grated chocolate for sprinkling on top, if desired.


Preheat oven to 350 F.

In a large mixing bowl combine the flour, cocoa powder, baking powder, and salt. Separate the eggs into separate bowls- egg whites in a stand mixer bowl (or large mixing bowl), and egg yolks in a small mixing bowl. (You can’t have any yolk at all in the egg whites or they won’t make stiff peaks!)

Add ¾ cup sugar to the egg yolks and whisk by hand, pretty fast, till the yolks are a pale yellow. Add 1/3 cup whole milk and vanilla and mix. Pour the egg yolk mixture over the flour and mix till almost combined.

Attach a whisk attachment to the stand mixer or use an electric hand mixer and mix on high speed. Gradually add the ¼ cup of sugar and beat till stiff peaks. Gently fold the egg whites into the batter, trying not to deflate the air in the egg whites.

Pour the batter into an un-greased 9×13 pan and spread evenly.

Cook the cake till a toothpick comes out clean, about 22-30 minutes. *see note

Remove from oven and let cool completely.

In a medium mixing bowl combine the evaporated milk, sweetened condensed milk, the whole milk, and cocoa powder.

Poke holes with a chop stick or a fork all over the cake, as many as you can do without the cake starting to fall apart.

Pour the milks over the cake, as evenly as possible. Refrigerate the cakes for at least 2 hours, or as much as 2 days before serving. *see note

For the whipped cream, add all the ingredients to a large bowl or the bowl of a stand mixer fitted with a whisk attachment. Whip till stiff peaks and spread evenly over the cake before serving.


This is the only cake I can think of that I’m okay to bake till toothpick comes out clean. Usually if you bake a cake till a toothpick comes out clean it means you’ve over cooked it and it will be dry. But, because you’re going to be pouring milk over this, it’s better to have it be a bit dry so it can soak up even more milk.
I’d recommend making and adding the whipped cream over the cake just before serving instead of right after pouring the milk over the cake.

Keywords: Chocolate cake, Chocolate, Chocolate tres leches cake

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