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A slice of cake on a white plate. The rest of the cake is in a baking dish in the background.
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Triple Chocolate Tres Leches Cake

Triple chocolate tres leches cake is a rich and decadent chocolate sponge cake soaked in a sweet and chocolatey three milk mixture. This chocolate version of the classic Mexican dessert is the ultimate cake to serve for any occasion!
Course Dessert
Cuisine Mexican
Prep Time 25 minutes
Cook Time 35 minutes
Servings 12 slices
Calories 481kcal
Author Nina

Equipment

  • one 9x13" baking pan

Ingredients

Chocolate Cake

  • 2 cups all purpose flour
  • ¾ cup cocoa powder
  • 2 teaspoons baking powder
  • teaspoons baking soda
  • ½ teaspoon salt
  • cups granulated sugar
  • 2 large eggs room temperature
  • 2 cups whole milk room temperature
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract

Tres Leches Mixture

  • 1 10oz can sweetened condensed milk
  • 1 cup chocolate milk
  • ½ cup heavy whipping cream

Whipped Topping

  • 1 cup powdered sugar
  • 1 tablespoon cocoa powder
  • 1 cup heavy cream
  • ¼ teaspooon vanilla extract
  • 2 tablespoons chocolate shavings for garnish

Instructions

Chocolate Cake

  • Preheat oven to 350°F (180°C). Grease a 9"x13" baking pan and set aside.
  • Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a medium bowl.
  • In a large bowl, combine sugar, eggs, milk, oil, and vanilla extract. Whisk to combine.
  • Pour the dry ingredients into the large bowl and whisk until just combined. Do not overmix because that will develop gluten and make a dense cake.
  • Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool on a wire rack for 15 minutes while you make the milk mixture.

Tres Leches Mixture

  • Whisk sweetened condensed milk, chocolate milk, and heavy whipping cream in a medium bowl.
  • Use a knife to gently unstick the sides of the cake to the pan. Than poke holes all over the surface of the cake. Do not poke holes too deep. We want the milk mixture to soak into the cake, not pool to the bottom.
  • Cover cake and refrigerate for at least 2 hours, or overnight. The cake will cool and fully absorb the milk mixture during this time.

Whipped Topping

  • In a large bowl add powdered sugar, cocoa powder, heavy cream, and vanilla extract. Beat on high until soft to stiff peaks form. You want the mixture to be spreadable.
  • Spread the whipped topping over the cooled cake and decorate with chocolate shavings. Serve cold. Store in the refrigerator for up to 5 days.

Notes

  • When poking holes in the cake, don't poke all the way to the bottom or else the milk mixture will pool in the bottom of your cake.
  • Want to spice this cake up!?! Add a pinch of cayenne pepper for a Mexican hot chocolate flavour.
  • Want to make this ahead of time? Make the cake and pour the milk mixture over the cake. Cover and store in the refrigerator overnight.
  • Store this cake in the refrigerator. It needs to be served cold.

Nutrition

Calories: 481kcal | Carbohydrates: 62g | Protein: 7g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 354mg | Potassium: 264mg | Fiber: 3g | Sugar: 41g | Vitamin A: 572IU | Vitamin C: 0.4mg | Calcium: 151mg | Iron: 2mg