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Chocolate Tres Leches Cake

Chocolate Tres Leches Cake Recipe

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 cups (250g) all-purpose flour
  • ¾ cup (65g) unsweetened Dutch-process cocoa powder
  • 1 ½ cups (300g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 3 large eggs, at room temperature
  • 1 cup (240ml) whole milk, at room temperature
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • ½ cup (120ml) hot coffee
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup (240ml) heavy cream (for the soak)
  • 2 cups (480ml) cold heavy cream (for the topping)
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (for the whipped cream)
  • Cocoa powder or chocolate shavings, for dusting

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch pan. Whisk flour, cocoa, sugar, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla; whisk until smooth. Stir in hot coffee just until combined.
  2. Pour batter into pan and bake 25 to 30 minutes until a toothpick comes out with moist crumbs. Cool completely in the pan.
  3. Poke holes all over the cake. Whisk evaporated milk, condensed milk, and 1 cup heavy cream. Pour over the cake, let sit 30 minutes, then cover and refrigerate at least 4 hours.
  4. Whip 2 cups heavy cream with powdered sugar and vanilla until soft peaks form. Spread over the cake, dust with cocoa, and serve cold.

Notes

Chill time (4 hours or overnight) is not included in the prep or cook times above. The cake slices cleanest after an overnight rest.