Chocolate Très Leches Cake

Tres Leches cake is a special kind of cake that is popular in Latin American culture. It  is made with a light and airy sponge cake that is soaked in three kinds of milk – evaporated milk, condensed milk, and whole milk. 

This chocolate version infuses the cake, milk filling, and whipped topping with chocolate, making it a decadent and moist cake that satisfies any chocolate craving you have. It’s actually a “cinco leches” cake since it has five kinds of milk in it! The chocolate sponge cake is made with whole milk. The chocolate milk topping is made with evaporated milk, condensed milk, and half & half and the chocolate whipped frosting is made with heavy cream. 

Other desserts made with milk:

• Strawberry Bread Pudding
• Blueberry Clafoutis
• Ruffled Milk Pie
• Watermelon Whip

Ingredients:

You need a few basic ingredients to make this recipe. Remember to please scroll down to the recipe card below for actual amounts and directions to make this cake.

Chocolate Sponge Cake –

In addition to the ingredients listed below, you will want to make sure you have:

• Cake flour – Using cake flour gives us a tender and soft cake, which is what we want for this recipe.
• Cocoa powder – You want a dutch processed baking cocoa powder. Do not substitute with a hot chocolate mix. You will use this in all three parts of the cake. Get a really nice quality without extra ingredients.
• Leavening agents – We use a combination of baking soda and baking powder to make a nice fluffy sponge cake. These work together to give the best taste and maximum rise for your cake.
• AE Dairy Whole Milk – You want a quality, fresh milk for the best results. AE Milk always delivers!

Chocolate Milk Filling –

This filling uses a combination of three different kinds of milk to produce a filling that will soak into the cake, making it rich and moist.

• Sweetened condensed milk – This is milk that has been cooked to reduce the amount of water in the milk, leaving it thicker and a more syrup texture. It has also been sweetened with sugar.
• Evaporated milk – This milk has also had water content removed, making it slightly thicker than regular milk. It has not been sweetened.
• Half and Half – This is a combination of whole milk and heavy cream. It is rich and creamy. Make sure you use a high quality milk that is fresh for the best results.

Chocolate Whipped Topping –

This whipped topping is more than just your regular whipped cream! Any extra is great on top of coffee, ice cream, or in hot chocolate.

• AE Dairy Heavy Whipping Cream – This forms the basis of the topping. You will want a quality, fresh ingredient with great flavor.
• Cocoa Powder
• Powdered sugar – Using some powdered sugar not only helps sweeten the topping, but ensures that the sugar mixes into the whipped cream smoothly.

How to make this cake

This recipe is very simple to make! Here is a brief overview of the recipe to give you an idea of how it works. For the full set of directions and measurements, please make sure you scroll down to the recipe card below!

To make the chocolate sponge cake:

1. Preheat the oven to 350 F and prepare a 9×13 baking pan with cooking spray.
2. In a medium sized mixing bowl, whisk together the cake four, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a large mixing bowl, whisk together the milk, vegetable oil, eggs, and vanilla until combined.
4. Add the flour mixture into the milk mixture and gently stir with a rubber spatula until combined, being careful not to overmix the batter.
5. Pour into the prepared 9×13 pan.
6. Bake in the preheated oven for 30-35 minutes, or until the center springs back when lightly pressed and a toothpick inserted into the center of the cake comes out mostly clean. (While the cake is baking, make the milk filling).
7. As soon as you pull the cake from the oven, use a toothpick to poke holes all over the cake.

To make the chocolate milk filling:

1. In a medium mixing bowl, whisk together the ingredients for the milk filling.
2. Pour evenly over the cake as soon as you have removed the cake from the oven and poked holes in it.
3. Allow to cool completely. 
4. Once cool, place the pan in the fridge to sit for at least 3 hours before frosting.

To make the chocolate whipped topping:

1. When the cake is completely cool, make the whipped topping.
2. In a medium sized mixing bowl, whisk together the powdered sugar and cocoa powder.
3. Add the heavy cream and use a handheld electric mixer to beat the mixture until fluffy and spreadable with soft peaks.

Storage Information

This recipe should be stored loosely covered in the fridge for up to 3 days. In fact, it is even better when it has been allowed to sit for a day or two. Serve it cold right from the fridge.

For best results, store it without the whipped topping on top. Although I have frozen, thawed, and refrigerated this cake for several days and the whipped topping held up well.

Kids in the kitchen: How your kids can help you cook

Inviting kids into the kitchen is a great way to help them be more confident and curious about trying new foods. This is a fun cake for kids to try because if offers a new cake texture kids might to be used to, but still has lots of fun chocolate and whipped cream.

This tres leches cake is perfect for kids to help make because there is so much pouring and mixing involved!

• Kids aged 1-3 can help you measure and mix and help spread the whipped topping on.
• Kids aged 4-6 can do everything above plus make the cake, mix the milk layer, poke holes in the cake, and whip the whipped cream layer with a hand mixer.
• Kids aged 7-10+ can help you do everything above.

*Please note that these recommendations are generalized, and to please use your personal discretion with your child’s skill level. And always, always supervise! Read more about how to have your children help you in the kitchen.

Other Latin American Inspired recipes:

• Cocadas – Mexican Coconut Candies
• Arepas con Queso
• Black Bean Dip