This Chocolate Tres Leches Cake is a rich, chocoholic-pleasing cake that requires a glass of milk!
Happy Friday!!!
Today, It’s a no-savory-allowed kind of day because this cake is so delicious that I won’t need anything else for a while. I just want to face plant in it forever! Okay, It’s official… I have a thing for chocolate! But you can never have too much chocolate…right? I hope not because this cake will get you chocolate wasted.
Meanwhile, I try to deal with my chocolate obsession I’m guessing that many of you are getting ready for the big game. We don’t have any big plans. My husband hurt his back a few days ago and barely can move. The doctor said he has a lumbar herniated disc and it will take weeks until he can feel better. So it’ll be a quiet Super Bowl for us, perhaps I’ll make some burgers or sandwiches with salsa and chip. After all, Super Bowl is about food and commercials, isn’t it?
But if you’re in celebration- mode this Chocolate Tres Leches cake is a dessert fit for a Super Bowl Party!! And I can tell you, no matter how the big game goes, everyone will remember this piece of heaven. Yes, that good!
If you’re not familiar with tres leches cake, it’s a traditional Latin American cake soaked in three kinds of milk, usually a combination of evaporated milk, condensed milk, and cream. In my recipe, I also add whole milk. The original version is made with white-vanilla cake, but there are other versions such as coconut, coffee, chocolate, etc.
I’m not going to lie to you. This cake is uber dense and chocolaty. Downright dreamy.
It’s moist yet not at all soggy and absolutely delicious.
This cake is large! It will easily serve 14- 16 people. When the cream topping is set you can go ahead and cut it into 16 equal pieces.
Give it a try…this cake will be your next guilty pleasure, NO DOUBT!
This is not an eggless recipe! This is the recipe that I used to make before my daughter was diagnosed with egg and nuts allergies. If you’re looking for eggless recipes, click here to browse.
Chocolate Tres Leches Cake
Ingredients
Cake:
- 1 1/4 cup flour
- 3/4 cup unsweetened cocoa powder
- 1/4 cup milk, warm
- 1 tablespoon instant espresso
- 9 eggs, separated
- 1 1/2 cups sugar
- 1 tablespoon vanilla extract
Tres Leche Glaze:
- 1 cup whole milk
- 1/2 cup chocolate Syrup
- 1 can (14oz) sweetened condensed milk
- 1 can (12oz) evaporated milk
- 1 can of Nestle table cream
Cream Topping:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1 1/2 cup heavy whipping cream
- Chocolate jimmies (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat oven to 350° F. Spray 13x9 inches baking pan with baking spray. Reserve.
- In a small bowl combine flour and cocoa. Set aside.
- Combine milk and instant espresso; set aside to cool.
- With an electric mixer on high speed beat the egg whites until stiff. Reserve.
- In another bowl beat the egg yolks and sugar for 5-8 minutes, or until the mixture is pale yellow color. Add vanilla and beat until incorporated. Gradually add flour mixture and cooled milk mixture alternately to the egg mixture, beating well after each addition. The mixture will look a bit thick, do not worry, it supposed to be like that. Using a large spatula fold in the egg whites to the batter.
- Pour the batter into the baking pan and bake for about 30 -35 minutes, or until you insert a wooden toothpick in the center of the cake and it comes out clean. Remove from oven and let cool for 5 minutes.
- In a small bowl mix whole milk with chocolate syrup. Using a fork poke holes all over the top of the cake. Pour the milk-chocolate mixture evenly over the top of the cake.
- Mix condensed milk, evaporated milk, and table cream; mix until well combined. Add this mixture evenly over the cake. Cover and refrigerate while you prepare the topping.
Prepare the topping:
- Beat cream cheese with an electric mixer on medium speed until smooth. Add powdered sugar; beat until combined. Beat in whipping cream, beat until soft peaks form, about 3 -5 minutes.
- Spread topping over cake. Refrigerate at least for 4 hours or up to 24 hours to let the cake absorb the glaze. Sprinkle with chocolate jimmies, if using.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Hiii! I was wondering if i could somehow add chocolate port into this? I work at a winery and wanted to use our chocolate port to make a dessert for a staff party. Any suggestions??
Hi Nataliya! Thanks for your interest in my recipe. I think the chocolate port would be great in this recipe. In the glaze, you can use 3/4 cup milk + 1/4 cup chocolate port. Please come back and let me know how turns out.
Is this one and one fourth cup flour?
Yes, it’s 1 1/4 cup of flour.
Oriana your blog is great and your recipes look delicious!!! I started with the Chocolate Tres leches and it is sooooo good!!! The Cream topping is the best. I used it as icing and added color for my daughters cup cakes decoration play date and they love it. Thank you for sharing your family recipes.
Thank you, Mercedes!! I am so glad you liked it =)
Fabuloso, Oriana.
¡Al Pinterest! Que lo quiero probar.
Besitos y buen fin de semana,
Vero
This looks so good, and GREAT food photography! Thanks for sharing!
Anyhoo, I found your blog through a fellow blogger, and I thought I would stop by and say hi! It would totally make my day if you did the same.. or better yet, keep in touch! <3 – http://www.domesticgeekgirl.com
How did you know I was looking for a new guilty pleasure? Love it! So perfect for Valentine’s Day! Pinned!
nom nom..looks so so good! I am drooling…I love chocolate anything and this is just making my mouth water! I need to try tres leche..this will be perfect for Valentines Day! Pinned. Gorgeous pictures like always!
Happy Friday Oriana!This cake looks beautiful! Love tres leeches, but never even tried to make it! Pinning for later! Pictures are gorgeous!
Hi Mira!! I hope you make it soon. The recipe has many steps but it’s really easy to prepare. Thanks for stopping by =)
This cake is so gorgeous! My husband lived in Mexico (D.F.) for a few years and, as a result, loves tres leches. It’s just so difficult to find an authentic version here in DC! I will definitely have to make this for him for Valentine’s day! Also, I’m so sorry to hear about your husband’s back! Hopefully we will recover quickly! Best wishes!!
Thank you so much Aubrie!! This is a family recipe so I’m sure your husband is going to love it. Happy weekend =)