Chocolate Tres Leches Cake
This moist Chocolate Tres Leches Cake is a twist on the classic Mexican dessert! Soaked in three milks and topped with whipped cream.
Ingredients
- 2 cupsall-purpose flour
- 2 cupsgranulated sugar
- 1 cupunsweetened cocoa powder
- 2 teaspoonsbaking powder
- 1 teaspoonbaking soda
- ½ teaspoonground cinnamon
- 1 pinchkosher salt
- 3 cupmilk, (divided (2% or whole))
- ½ cupvegetable oil
- 2 largeeggs
- 2 teaspoonsvanilla extract
- 8 ouncessweetened condensed milk
- 6 ouncesevaporated milk
- 1 cupheavy cream
- 1 ½ tablespoongranulated sugar
- 1 tablespoonunsweetened cocoa powder
- ¼ teaspoonvanilla extract
- chocolate shavings, (for garnish)
Directions
- 1
Preheat the oven to 350°F. Coat a 9×13-inch pan with cooking spray, olive oil, or butter. Set aside.
- 2
In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, and salt. Stir to combine.
- 3
Add 2 cups of milk, the vegetable oil, eggs, and vanilla extract. Whisk together until well combined and smooth.
- 4
Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Set aside to cool for 10 minutes while you make the three milk mixture.
- 5
In a medium bowl, add the remaining 1 cup of milk, the sweetened condensed milk, and evaporated milk. Whisk together to combine.
- 6
Using a knife or a spatula, gently unstick the sides of the cake from the pan. Then, poke holes all over the cake using a skewer or a large fork.
- 7
Gradually pour the three milk mixture over the cake. Cover and refrigerate for at least two hours to let the cake fully cool and absorb the liquid.
- 8
While the cake cools, make the whipped topping. In a large bowl, add the heavy cream, sugar, cocoa powder, and vanilla extract.
- 9
Beat on high speed using a handheld or stand mixer until soft peaks form. Cover and refrigerate until ready to use.
- 10
When the cake has cooled completely, top with the whipped topping and garnish with chocolate shavings, if desired.