Chocolate Tres Leches Cake (3 Milks)
A rich chocolate cake soaked in a sweet chocolate milk mixture and topped with fluffy chocolate whipped cream, served chilled for an easy make-ahead dessert.
Servings: 12 slices
Calories: 589kcal
Ingredients
Cake:
- ¾ cup unsweetened cocoa powder
- 1 cup boiling water
- 2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup oil
- 1 ⅔ cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
Milks:
- 12 ounce can evaporated milk
- 14 ounce can condensed milk
- 1 cup chocolate milk
Chocolate Whipped Cream:
- 1 ½ cups heavy whipping cream cold
- ½ cup powdered sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
Instructions
For the Cake:
- Preheat oven to 350°F. In a small, heat-proof bowl, whisk together the cocoa powder and boiling water until combined. Set aside to let the cocoa powder bloom.
- In a separate medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set the bowl aside.
- Use an electric mixer to mix the oil in sugar in a large bowl until fluffy. Add the eggs and vanilla extract and mix until the eggs are just incorporated. Mix in the cocoa and water mixture, then pour in the dry ingredients and continue mixing.
- When the batter starts to get thick, pour in the buttermilk and mix until the batter is smooth. It should be thick and liquid.
- Pour the batter into a non-greased, 9x13 baking dish or pan and bake for 30-35 minutes or until a toothpick inserted in the middle of the cake comes out clean. Let the cake cool to room temperature.
- Once the cake has cooled, use a fork to prick holes all around the cake.
Milks:
- Whisk the evaporated milk, condensed milk, and chocolate milk in a large bowl until combined. Pour the mixture over the cake, then cover with plastic wrap. Store in the refrigerator for at least 2 hours or until the milk mixture has been absorbed into the cake completely.
Chocolate Whipped Cream:
- Beat the heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract in a large bowl until stiff peaks form. Spoon the whipped cream over the cake, and spread it out evenly.
- Dust the cake with extra cocoa powder, if desired, and serve chilled. Keep in the refrigerator for up to 3 days.
Video
Notes
Note: During testing this cake has baked well in one oven for 30 minutes, and another oven up to 40 minutes. After 30 minutes, check the center of the cake with a toothpick and if it comes out clean, it's done.
Nutrition
Serving: 1slice | Calories: 589kcal | Carbohydrates: 77g | Protein: 11g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 85mg | Sodium: 351mg | Potassium: 434mg | Fiber: 3g | Sugar: 58g | Vitamin A: 687IU | Vitamin C: 2mg | Calcium: 270mg | Iron: 2mg
