Chocolate Tres Leches Cake

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Decadent, rich, and unbelievably creamy, Chocolate Tres Leches Cake is everything you crave in a dessert and more. It takes the beloved Latin American classic and gives it a chocolate twist that feels both nostalgic and indulgent. Every bite melts in your mouth thanks to the trio of milks that soak into the light, airy chocolate sponge, and it’s topped with a velvety chocolate whipped cream frosting and plenty of mini chocolate chips.

Perfect for celebrations or potlucks, this cake is not only delicious but also a showstopper in presentation. It looks as luxurious as it tastes, with its cloud-like topping and the glossy sheen of chocolate chips scattered generously across the top. Plus, it’s a make-ahead dessert that actually gets better as it chills overnight—what’s not to love?

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Why You’ll Love This Chocolate Tres Leches Cake

• Deep Chocolate Flavor: Made with cocoa powder and finished with chocolate whipped cream.
• Ultra-Moist Texture: Thanks to the soak of sweetened condensed milk, evaporated milk, and heavy cream.
• Simple Prep, Impressive Results: Easy to bake and decorate but looks like a bakery treat.
• Make-Ahead Friendly: Actually tastes better after refrigerating overnight.
• Perfect for a Crowd: One 9×13″ pan serves 12 and keeps everyone asking for seconds.

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Preparation Phase & Tools to Use

Creating a flawless Chocolate Tres Leches Cake starts with the right tools and setup:

• Mixing Bowls (at least two): One for dry ingredients and one for wet, essential for combining without overmixing.
• Electric Mixer or Stand Mixer: Whipping the eggs to create that light sponge texture is easier and more effective with one.
• Sifter or Fine Mesh Strainer: Helps to aerate the dry ingredients, especially cocoa powder, to avoid clumps.
• 9×13″ Baking Dish: The classic size for tres leches cakes, ensuring even soaking and serving ease.
• Wooden Skewer or Fork: Used to poke holes in the cake to help the milk mixture soak in.
• Rubber Spatula: Great for folding and for spreading the whipped topping evenly.
• Measuring Cups and Spoons: Accuracy is key when balancing moisture and sweetness in this cake.

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Ingredients for the Chocolate Tres Leches Cake

• All-Purpose Flour: Provides structure and balance for the airy sponge.
• Unsweetened Cocoa Powder: Delivers the signature rich chocolate flavor.
• Baking Powder: Essential for giving the cake its rise and light texture.
• Salt: Enhances all the sweet and chocolatey notes.
• Eggs: Whipped until fluffy to build volume and give the sponge its signature texture.
• Granulated Sugar: Adds sweetness and helps whip the eggs into a light batter.
• Whole Milk: Keeps the sponge soft and adds a bit of moisture.
• Vanilla Extract: Deepens the chocolate flavor with warm aromatic notes.
• Evaporated Milk, Sweetened Condensed Milk, Heavy Cream: The “tres leches” trio that creates that luscious, soaked texture.
• Heavy Whipping Cream & Cocoa Powder (for topping): Whipped together to make a fluffy chocolate topping.
• Mini Chocolate Chips: Sprinkle on top for texture and a burst of extra chocolate.

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How To Make the Chocolate Tres Leches Cake

Step 1: Make the Sponge Cake

Preheat your oven to 350°F (175°C). In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. In a separate large bowl, beat eggs with sugar until pale, thick, and tripled in volume. Fold in the dry ingredients gently, followed by the milk and vanilla extract.

Step 2: Bake the Cake

Pour the batter into a greased 9×13″ pan. Bake for 25-30 minutes or until a toothpick comes out clean. Let the cake cool for 10 minutes, then poke holes all over the top with a skewer or fork.

Step 3: Soak with Tres Leches Mixture

Whisk together the evaporated milk, sweetened condensed milk, and heavy cream. Pour the mixture slowly over the cake, allowing it to seep into the holes. Refrigerate for at least 6 hours or overnight.

Step 4: Make the Chocolate Whipped Topping

Beat heavy cream with cocoa powder and a bit of powdered sugar until soft peaks form. Spread generously over the chilled cake.

Step 5: Garnish and Serve

Top with mini chocolate chips for a final chocolatey crunch. Slice and serve cold.

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Serving and Storing Chocolate Tres Leches Cake

Serve this cake chilled for the best texture and flavor. It pairs wonderfully with a glass of milk, a hot espresso, or even a drizzle of chocolate sauce for extra indulgence. Since it needs to be refrigerated, it’s a great make-ahead dessert.

Store leftovers covered in the fridge for up to 4 days. The longer it rests, the more the flavors meld, and the richer the texture becomes.

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Frequently Asked Questions

Can I make this cake a day in advance?

Absolutely! In fact, it tastes even better after chilling overnight.

Can I use boxed cake mix instead of making the sponge from scratch?

Yes, you can substitute with a chocolate cake mix for convenience, though the homemade sponge holds the milk mixture better.

Is this cake freezer-friendly?

You can freeze the sponge before soaking, but once soaked and topped, freezing is not recommended.

Can I use regular chocolate chips on top instead of minis?

Yes! Feel free to use chopped chocolate or regular chips based on your preference.

How do I make it less sweet?

Reduce the amount of sweetened condensed milk slightly, and opt for unsweetened cocoa in the whipped topping.

Can I use a different topping instead of whipped cream?

Try a mascarpone or cream cheese frosting for a richer variation.

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Want More Cake Ideas with a Twist?

If you love this Chocolate Tres Leches Cake, don’t miss these other crowd-pleasing treats:

• Bonnie’s Blue Ribbon Chocolate Dream Cake for another chocolate-rich delight.
• Cinnamon Roll Cheesecake if you love fusion desserts.
• Amish Applesauce Cake for a nostalgic, spiced twist.
• Reese’s Peanut Butter Banana Bread to add peanut butter into the mix.
• Chocolate Caramel Toffee Crunch Cake if you like your cake with texture and crunch.

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Kitchen By Kate on Pinterest

And let me know in the comments how yours turned out. Did you top it with chocolate shavings? Try it with liqueur? Or keep it classic?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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