Chocolate Tres Leches Cake

Total Time Prep: 35 min. Bake: 20 min. + chilling
Yield 15 servings
Test Kitchen Approved
Put a decadent, chocolate-lovers twist on a Latin American classic with this chocolate tres leches cake recipe.

Ingredients

  • 5 large eggs, separated, room temperature
  • 1 cup sugar, divided
  • 1 tablespoon butter, softened
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • MILK SYRUP:
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1 cup whole milk
  • 2 tablespoons baking cocoa
  • 1/2 teaspoon vanilla extract
  • CHOCOLATE WHIPPED CREAM:
  • 1-1/2 cups heavy whipping cream
  • 1/3 cup sugar
  • 1/4 cup baking cocoa
  • 1 teaspoon vanilla extract
  • 1/2 cup miniature semisweet chocolate chips

Directions

  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
  2. Preheat oven to 350°. In a large bowl, beat egg yolks on high speed, 4-5 minutes or until thick and lemon-colored. Gradually beat in 3/4 cup sugar and butter. Stir in milk and vanilla. Sift flour, cocoa powder, baking powder and salt; gradually add to yolk mixture and mix well (batter will be thick).
  3. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gently fold into batter.
  4. Spread evenly into a greased 13x9-in. dish. Bake until cake springs back when lightly touched, 18-22 minutes. Cool on a wire rack.
  5. In a large saucepan, combine the condensed milk, evaporated milk, whole milk and cocoa powder. Bring to a low simmer over medium heat, stirring constantly; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool slightly.
  6. Poke holes in cake with the end of a wooden spoon or chop stick. Slowly pour a third of the milk syrup over cake, allowing syrup to absorb into the cake. Repeat twice. Let stand for 30 minutes. Cover and refrigerate for 2 hours before serving.
  7. Meanwhile, in a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add sugar, cocoa powder and vanilla; beat until soft peaks form. Spread over chilled cake; top with mini chocolate chips.

Nutrition Facts

1 piece: 383 calories, 18g fat (11g saturated fat), 110mg cholesterol, 173mg sodium, 49g carbohydrate (39g sugars, 2g fiber), 9g protein.

This moist chocolate tres leches cake is ready in under an hour. It's topped with homemade chocolate whipped cream and mini chocolate chips. —Taste Recipes Test Kitchen
Recipe Creator

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