Best 8 Chocolate Tres Leches Cake Recipes

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Chocolate tres leches cake, a delectable dessert, captivates hearts and taste buds with its moist and rich texture infused with a trio of creamy milks. Originating from Mexico, this cake has become a beloved indulgence across the globe, cherished for its irresistible flavor profile. Indulge in a culinary journey as we explore the best recipes for creating this heavenly confection, unveiling the secrets to crafting a perfect chocolate tres leches cake that will leave you and your loved ones spellbound.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE TRES LECHES CAKE



Chocolate Tres Leches Cake image

A chocolate version of a Mexican classic. This moist and delicious cake tastes like you spent all day in the kitchen but a boxed mix makes it so easy! For variety, you can add one tablespoon coffee-flavored liquor (such as Kahlua®) to your milk mixture or a 1/2 teaspoon of cinnamon to your cake batter.

Provided by MrsFisher0729

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h55m

Yield 18

Number Of Ingredients 12

1 (18.25 ounce) package Swiss chocolate cake mix (such as Duncan Hines®)
1 ¼ cups chocolate milk
½ cup canola oil
3 eggs
1 teaspoon instant espresso powder
1 (14 ounce) can sweetened condensed milk
¾ cup half-and-half
¾ cup evaporated milk
3 tablespoons unsweetened cocoa powder
1 cup confectioners' sugar
½ cup unsweetened cocoa powder
3 cups heavy whipping cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch pan with butter and flour.
  • Beat cake mix, chocolate milk, canola oil, eggs, and espresso powder together in a large bowl with an electric hand mixer on a low speed until dry ingredients are moistened. Increase speed to medium and continue beating another 2 minutes; pour into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Remove cake from the oven and allow it to cool in the pan until it is no longer hot to the touch. While the cake is still warm, poke lots of holes all over the cake with a small skewer or a fork.
  • Whisk sweetened condensed milk, half-and-half, evaporated milk, and 3 tablespoons cocoa powder together in a bowl until cocoa is mostly incorporated into the liquid; slowly pour the milk mixture evenly over the cake. Allow the cake to cool completely as the liquid soaks into it.
  • Sift confectioners' sugar and cocoa powder together in a bowl.
  • Beat heavy whipping cream in a stand mixer on medium speed for about 1 minute. While continuing to mix, add sugar-and-cocoa mixture to the cream in 2 batches, allowing the first to incorporate before adding the second. Increase mixer speed to medium-high; beat until soft peaks form and the cream is thickened and spreadable. Spread chocolate whipped cream on the cake to serve.

Nutrition Facts : Calories 471.7 calories, Carbohydrate 46.3 g, Cholesterol 100.9 mg, Fat 30.8 g, Fiber 1.9 g, Protein 7.5 g, SaturatedFat 13.7 g, Sodium 318.9 mg, Sugar 32.6 g

TRIPLE CHOCOLATE-TRES LECHES CAKE



Triple Chocolate-Tres Leches Cake image

Tres Leches Cake is a classic Nicaraguan cake soaked with three forms of leches, or "milks." It's a favorite among our fans, so we took our classic Tres Leches cake recipe and gave it a rich, chocolaty twist! A moist chocolate fudge cake is soaked with chocolate milk, topped with sweetened whipped cream and garnished with beautifully curled chocolate shavings for an indulgent dessert that's every chocolate lover's dream. The best part? It serves 15, making this a perfect-sized cake for any potluck or party.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 15

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1 1/4 cups chocolate milk
1/2 cup butter, melted
4 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup chocolate milk
1/2 cup heavy whipping cream
1 1/2 cups heavy whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla
Chocolate curls, if desired

Steps:

  • Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 30 to 34 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack. Immediately poke holes using fork over top of cake. If necessary, wipe fork tines occasionally with paper towel to reduce sticking.
  • In medium bowl, stir together Filling ingredients until blended. Evenly pour over cake, working back and forth to fill holes. Tap pan on counter several times to help filling mixture flow down holes. Refrigerate about 2 hours or until chilled (when cutting pieces to serve, you may notice some of the liquid on the bottom of the pan).
  • In chilled medium bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Frost top of chilled cake with whipped cream. Sprinkle chocolate curls on top. Cut into 5 rows by 3 rows. Store loosely covered in refrigerator.

Nutrition Facts : Calories 420, Carbohydrate 45 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 33 g, TransFat 1/2 g

CHOCOLATE TRES LECHES CAKE



Chocolate Tres Leches Cake image

This recipe looks hard, but it's not. Promise. A very easy chocolate cake is transformed into a version of tres leches cake, the classic Latin American dessert, by drenching it with evaporated milk, condensed milk and heavy cream and topping it with a lightly sweetened whipped cream. Each component of this recipe - the cake, the tres leches and the whipped cream - are all adapted from "Simple Cake: All You Need to Keep Your Friends and Family in Cake" by Odette Williams, a choose-your-own-adventure cookbook that provides you with several cake and toppings recipes that you can combine as you wish. Ms. Williams's recipe doesn't call for it, but adding a teaspoon of ground cinnamon to the whipped cream is a lovely addition.

Provided by Margaux Laskey

Categories     cakes, dessert

Time 50m

Yield One 9-by-13 inch cake (about 12 servings)

Number Of Ingredients 19

1 3/4 cups/225 grams all-purpose flour
1/2 cup/45 grams unsweetened Dutch-processed cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon fine sea salt
1 1/2 cups/300 grams granulated sugar
2 eggs, at room temperature
1 cup/240 milliliters whole milk
1/2 cup/120 milliliters grapeseed oil or any mild-flavored oil
1/2 teaspoon pure vanilla extract
1 cup/240 milliliters boiling water
1 (12-ounce) can/355 milliliters evaporated milk
1 (14-ounce) can/395 milliliters sweetened condensed milk (3 tablespoons reserved for the whipped cream)
1 cup/240 milliliters heavy cream
Scraped seeds of 1 vanilla bean or 1 teaspoon vanilla extract (optional)
1 cup/240 milliliters heavy cream, chilled
1/2 teaspoon vanilla extract
1 teaspoon cinnamon (optional)
Chocolate shavings (optional)

Steps:

  • Heat the oven to 350 degrees. Grease the bottom only of a 9-by-13-inch cake pan (preferably metal), leaving a 1/4-inch border that remains ungreased. Do not butter the sides of the pan.
  • Place a large sifter or a sieve in a large bowl. Add the flour, cocoa, baking powder, baking soda and salt and sift. Add the sugar and whisk to combine.
  • In another large bowl, whisk the eggs, milk, oil and vanilla until combined. Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth. Carefully pour in the boiling water and stir until combined.
  • Pour the batter into the prepared pan. Bake in the center of the oven until a wooden skewer inserted in the center comes out clean and the cake bounces back when lightly pressed, about 25 to 30 minutes.
  • Meanwhile, make the tres leches: In a large bowl, combine the evaporated milk, condensed milk (setting 3 tablespoons aside for the whipped cream), heavy cream and vanilla bean seeds or extract (if using) and whisk to combine. Cover with plastic wrap and refrigerate if not using immediately.
  • Remove the cake from the oven and let stand for 10 minutes. Run a butter knife around the cake's edges. Cool completely.
  • While the cake is still in the pan, use a skewer or a fork to poke small holes through the cake to the bottom, about an inch apart. Slowly spoon the tres leches over the top of the cake, giving it time to soak in. Once the liquid is absorbed, repeat until all the tres leches is used. (Toward the end, the tres leches will pool at the edges, but don't worry; it will be absorbed while in the fridge.) Cover the cake with plastic wrap and refrigerate for at least 5 to 6 hours, preferably overnight.
  • When ready to serve, make the whipped cream: Add the reserved condensed milk along with the cream, vanilla and cinnamon (if using) to the bowl of an electric mixer. Beat on medium high until the cream has doubled in volume, forms soft peaks and is light and fluffy. Spread the cake with the cream and sprinkle the chocolate shavings on top. Serve from the pan.

Nutrition Facts : @context http, Calories 562, UnsaturatedFat 16 grams, Carbohydrate 65 grams, Fat 31 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 14 grams, Sodium 408 milligrams, Sugar 48 grams, TransFat 0 grams

GERMAN CHOCOLATE TRES LECHES CAKE



German Chocolate Tres Leches Cake image

I first tried tres leches cake while in Ecuador several years ago. Since then, I've changed it up by adding some of my favorite ingredients, namely chocolate and coconut. This version also has a splash of rum for an adults-only treat. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 15 servings.

Number Of Ingredients 9

1 package chocolate cake mix
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1-1/2 cups heavy whipping cream, divided
1/4 cup rum
3 tablespoons confectioners' sugar
1/2 cup sweetened shredded coconut, toasted
1/2 cup chopped pecans, toasted
Chocolate syrup, optional

Steps:

  • Preheat oven to 350°. Prepare and bake cake mix according to package directions, using a 13x9-in. baking pan. Cool on a wire rack., Meanwhile, in a large bowl, whisk milks, 1/2 cup cream and rum. With a wooden skewer, poke holes in cake about 1/2 in. apart. Slowly pour milk mixture over cake, allowing mixture to absorb into cake. Let stand 30 minutes. Refrigerate, covered, 8 hours or overnight., In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over top of cake. Sprinkle with coconut and pecans. If desired, drizzle servings with chocolate syrup.

Nutrition Facts :

SPOOKY CHOCOLATE TRES LECHES CAKE



Spooky Chocolate Tres Leches Cake image

A tres leches cake is a sponge cake with three different kinds of milk poured over top that get absorbed (hence the name sponge). This version gets spooked up thanks to the addition of black cocoa, which gets its darker color from being heavily Dutched (neutralized to be less acidic). Some think it is a little milder in chocolate flavor than natural cocoa powder. It is used here because it makes the cake stark black without relying on food coloring. Topped with ghosts made from a simple Swiss meringue, this cake is perfect for a Halloween celebration.

Provided by Lasheeda Perry

Categories     dessert

Time 6h3m

Yield 8 to 10 servings

Number Of Ingredients 18

Nonstick cooking spray
1 1/2 cups all-purpose flour
2/3 cup black cocoa
2 teaspoons baking powder
1/2 teaspoon fine salt
4 large eggs
1 cup sugar
1 tablespoon pure vanilla extract
1/2 cup buttermilk
1 cup heavy cream
One 14-ounce can sweetened condensed milk
One 12-ounce can evaporated milk
Halloween sprinkles, for garnish (optional)
3/4 cup sugar
4 egg whites
1 teaspoon pure vanilla extract
1/4 teaspoon fine salt
Mini chocolate chips, for decorating

Steps:

  • Preheat the oven to 350 degrees F. Spray an 8-inch round cake pan with nonstick cooking spray.
  • For the cake: Sift the flour, black cocoa, baking powder and salt into a medium bowl. Combine the eggs, sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until very light yellow and fluffy, about 10 minutes (really!). Reduce the speed to low and slowly add half of the flour mixture, then all the buttermilk and finally the remaining flour mixture, scraping down the sides of the bowl as needed. Pour the batter into the prepared pan, smooth the top and bake until the cake springs back when touched lightly and a toothpick or cake tester comes out clean, about 45 minutes. Let cool in the pan for 30 minutes. Keep the cake in the pan and place on a plate that's larger than the pan.
  • Whisk the heavy cream, sweetened condensed milk and evaporated milk in a large liquid measuring cup or medium bowl until smooth. Poke a lot of holes all over the cake using a wooden skewer. Slowly pour 1/3 of the milk mixture over the cake, letting most of it get absorbed before pouring more. Repeat this step twice more until the milk mixture is gone. Cover the pan and refrigerate until the milk is completely soaked in (you will see some residual milk on the top and a little on the sides), about 6 hours, up to overnight.
  • Invert the cake onto a large rimmed plate that can hold the excess soaking liquid. Pour the excess liquid into a container with a spout and set aside. Carefully invert the cake, domed-side up, onto a cake stand or platter. Drizzle with the reserved soaking liquid. Decorate the platter with Halloween sprinkles, if desired.
  • Make the Swiss meringue: Just before serving, bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water, but not touching the water.
  • Whisk the sugar, egg whites, vanilla and salt in the stand mixer bowl. Set the bowl above the boiling water and continue to whisk constantly until the sugar has dissolved and the egg whites are slightly frothy, 3 to 4 minutes. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until the meringue is cool and can hold very stiff peaks, about 6 minutes.
  • Transfer the meringue to a pastry bag fitted with a large round piping tip (see Cook's Note). Pipe 2- to-3-inch mounds all around the cake rim and in the middle, leaving a pointy tip at the top of each for the ghost head, about 14 total. Using tweezers or your fingers, add 2 mini chocolate chips, pointed-side out, to each face for the eyes; and 1 chip, pointed-side in, for the mouth.

TRIPLE CHOCOLATE TRES LECHES CAKE - STEPH



Triple Chocolate Tres Leches Cake - Steph image

Who doesn't enjoy the tres leches cake! This is a different twist on that cake for you chocolate lovers! Delicious moist cake.

Provided by Stephanie Dodd

Categories     Cakes

Time 40m

Number Of Ingredients 7

1 pkg devil's food cake mix
8 oz baker's semi-sweet chocolate, divided
1 can(s) sweetened condensed milk (14 oz.)
12 oz evaporated milk
1/2 c sour cream
1 Tbsp unsweetened cocoa powder
1 c thawed cool whip

Steps:

  • 1. Prepare cake as directed on package. Bake in 9 x 13" pan according to directions. Cool cake in pan 10 minutes.; then pierce cake with large fork at 1/2" intervals. Melt 7 oz. chocolate as directed on package. Blend milks and sour cream in blender until smooth. Add melted chocolate; blend well. Pour over cake, re-piercing cake if necessary until milk mixture is absorbed. Refrigerate 1 hour.
  • 2. Stir cocoa into Cool Whip. Frost cake with Cool Whip mixture; top with chocolate curls made from remaining chocolate (opt); keep refrigerated. ENJOY!!!

TRIPLE CHOCOLATE TRES LECHES CAKE RECIPE - (4.5/5)



Triple Chocolate Tres Leches Cake Recipe - (4.5/5) image

Provided by á-10887

Number Of Ingredients 7

1 (2-layer size) package devil's food cake mix
1 (8-ounce) bar Baker's Semi-Sweet Chocolate, divided
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1/2 cup Breakstone's or Knudsen Sour Cream
1 tablespoon unsweetened cocoa powder
1 cup Cool Whip Whipped Topping, thawed

Steps:

  • Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 10 minutes, then pierce cake with large fork at 1/2-inch intervals. Melt 7 ounces chocolate as directed on package. Blend milks and sour cream in blender until smooth. Add melted chocolate; blend well. Pour over cake, re-piercing cake if necessary until milk mixture is absorbed. Refrigerate 1 hour. Meanwhile, make curls from remaining chocolate. Stir cocoa into Cool Whip Frost cake with Cool Whip mixture; top with chocolate curls. Keep refrigerated.

CHOCOLATE TRES LECHES CAKE RECIPE - (4.4/5)



Chocolate Tres Leches Cake Recipe - (4.4/5) image

Provided by garciamoss

Number Of Ingredients 16

For the Cake:
1 1/2 cups all-purpose flour
1 tablespoon baking powder
3/4 cup unsweetened cocoa powder (sifted)
1/4 teaspoon salt
4 egg whites
1 cup white sugar
4 egg yolks
1/2 cup milk
1 teaspoon vanilla extract
For the Leches (milks):
1 can sweetened condensed milk (approx. 14 oz.)
1 can evaporated milk (approx. 12 oz.)
1/2 cup heavy cream
3 tablespoons unsweetened cocoa powder
3 cups chocolate whipped cream (recipe: http://www.sweetysalado.com/2014/04/chocolate-whipped-cream.html)

Steps:

  • 1. In a medium bowl mix flour, baking powder, cocoa powder and salt. Set aside. 2. Whisk egg whites until frothy. Then, slowly add sugar while whisking at high speed until it thickens, approximately 3-5 minutes. 3. Add egg yolks one at a time while mixer is still running and mix at high speed for another 3-5 minutes until they're blended thoroughly. 4. Add half of the flour mixture and keep mixing until it is well blended. Then, add the milk and the vanilla extract. Finally, add the remaining flour. Keep mixing for about 3-5 more minutes until everything is well blended. 5. Grease and flour a 9 x 13 inch baking pan pour in the batter. Tap a few times so the air bubbles rise to the top and bake at 350ºF for about 20-25 minutes or until a knife inserted in the center comes out clean. Let baked cake cool inside the pan on a cooling rack for about 10 minutes. Then, take it out of the pan and let it cool completely on the rack. 6. In a small container mix the sweetened condensed milk, evaporated milk, heavy cream and 3 tablespoons of cocoa powder. Mix well and set aside. 7. Put the cake back in the baking pan and poke it all over with a skewer or fork. Then, slowly pour the milk mixture over the cake. Cover it with plastic wrap and let it rest in the refrigerator for at least 4 hours, preferably overnight, this is to let the cake absorb the milk mixture completely. 8. Once the cake has absorbed the three milks mixture, cover it with chocolate whipped cream and serve.

Tips:

  • Use a bundt pan or tube pan to ensure the cake bakes evenly and stays moist.
  • Poke holes in the cake with a toothpick or skewer before pouring the tres leches mixture over it. This will help the cake absorb the mixture more evenly.
  • Make sure the tres leches mixture is cold before pouring it over the cake. This will help the cake stay moist and prevent it from becoming too soggy.
  • Chill the cake for at least 4 hours or overnight before serving. This will allow the flavors to fully develop and the cake to set properly.
  • Garnish the cake with fresh fruits, whipped cream, or chocolate shavings before serving.

Conclusion:

This chocolate tres leches cake is a delicious and decadent dessert that is perfect for any occasion. With its moist and fluffy texture, rich chocolate flavor, and creamy tres leches sauce, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this chocolate tres leches cake a try. You won't be disappointed!

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