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Chocolate Tres Leches Cake Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes (plus 30 minutes soaking)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Latin American

Description

Indulge in the rich and moist Chocolate Tres Leches Cake Dream, a decadent twist on the classic Latin American dessert. This chocolate-infused sponge cake is soaked with a luscious blend of heavy cream, evaporated milk, and sweetened condensed milk, then topped with fluffy whipped cream, creating a dreamy, melt-in-your-mouth experience perfect for any celebration.

Ingredients

Cake Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup butter, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

Tres Leches Milk Mixture

  • 1/2 cup heavy cream
  • 1/2 cup evaporated milk
  • 1/2 cup sweetened condensed milk

Topping

  • 1/2 cup whipped cream for topping

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to ensure the cake doesn’t stick.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy. This creates a smooth base for your batter.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for added flavor.
  5. Combine Wet and Dry Ingredients: Gradually mix in the dry ingredients alternately with the buttermilk, starting and ending with the dry mix. Mix gently after each addition to keep the batter light.
  6. Bake the Cake: Pour the batter into the prepared dish and bake for 30-35 minutes until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
  7. Cool and Poke Holes: Allow the cake to cool in the pan for 10 minutes. Then, use a fork to poke holes all over the surface to help with milk absorption.
  8. Prepare Milk Mixture and Soak: In a bowl, combine the heavy cream, evaporated milk, and sweetened condensed milk. Pour this mixture evenly over the warm cake, letting it soak thoroughly for 30 minutes.
  9. Add Whipped Cream Topping: Once the cake has absorbed the milk mixture, spread half a cup of whipped cream evenly over the top before serving for a creamy finish.

Notes

  • For best results, use room temperature ingredients, especially eggs and butter, to achieve a smooth batter.
  • If you prefer a less sweet cake, adjust the amount of sweetened condensed milk to your taste.
  • Make sure the cake is still slightly warm when pouring the milk mixture for maximum absorption.
  • This cake can be refrigerated after assembling and tastes even better the next day once fully chilled.
  • Use a sharp fork or skewer to create holes evenly across the cake for consistent soaking.

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