This Chocolate Tres Leches Cake is light and airy, but rich and decadent. Soaked in three milks and topped with a velvety chocolate whipped cream, this is going to knock your guests socks off.
♡ 12 DAYS OF SUGAR. . .DAY 10 ♡
My 12 Days of Sugar is quickly winding down and I’m a little sad about it. This is the first year that I’ve actually been ahead of the game and so it hasn’t been nearly as stressful as past years (lol!) I’m still debating about the last two recipes I want to share. Even though I have photographs and posts ready to go, there are so many other amazing things I’m dying to to make and share. I am the worst at making decisions (just ask my boys!). I should just make my life easier and stick with what I’ve got, but we’ll see. Anyway, I did know that this Chocolate Tres Leches Cake had to be part of this year’s roundup.
This tres leches cake is one of the most popular recipes on my blog. If you haven’t made it, you need to ASAP. It’s amazing and everyone that tastes it falls in love with it.
My son Zach served an LDS mission in Peru and a few times emailed home about the delicious chocolate treat leches cake he’d eaten many times. So of course I attempted making one while he was still in Peru and was completely unimpressed with it. Then, because my list of other “must-try” recipes is 73 miles long, I never attempted a chocolate tres leches cake again . . . until Zach came home.
He kept telling me how delicious chocolate tres leches cake is and that I should make one. Thankfully I came across this chocolate tres leches cake in a Cuisine at Home magazine and immediately I had to give this one a try.
Verdict? It’s a winner and Zach gave it two thumbs up.
It’s light and airy, but still rich, sweet (but not overly sweet),t and decadent. It’s a perfect dessert for any chocolate lover.
The chocolate whipped topping is what really sets this cake apart. It’s smooth, creamy and luxurious and has just a bit of a tang from the sour cream.
TIPS FOR MAKING CHOCOLATE TRES LECHES CAKE:
- Because this cake is baked in a springform pan rather than a 9×13 pan, there is less “area” to cover when you’re pouring the milks over the top, so make sure you pour slowly and stop pouring occasionally, allowing the milk to soak in before you pour more. Also, so the milks are fully absorbed, poke plenty of holes in the cake and pour the milks over it while it’s still warm.
- This cake needs to be chilled overnight, so plan ahead.
- Since the topping needs to chill, you can make the topping ahead of time and then beat it in your mixer when you’re ready to spread it on top of the cake.
- This cake is best if eaten within a couple days.
If you are still trying to find that perfect dessert for your holiday dinners, then you need to make this Chocolate Tres Leches cake.Print
This Chocolate Tres Leches cake is light and airy, but rich and decadent. Soaked in three milks and topped with a velvety chocolate whipped cream, this is going to knock your guests socks off.
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon, optional but highly recommended
- 1/2 teaspoon salt
- 4 eggs, separated
- 1/2 cup heavy cream
- 1/3 cup canola oil
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1/2 cup heavy cream
- 1 1/2 cups heavy cream
- 4 oz. semisweet chocolate chips (or finely chopped chocolate bar)
- 1/3 cup sour cream
- 1/4 cup powdered sugar
- Preheat oven to 350 degrees.
- Sift together the flour, sugar, cocoa, baking powder, cinnamon and salt into a large mixing bowl.
- In a separate smaller bowl, whisk together egg yolks, 1/2 cup cream, oil and vanilla. Add to dry ingredients and whisk until smooth
- In a clean bowl, beat egg whites with cream of tartar in another bowl with a hand mixer on medium speed until soft peaks form (about 3 to 4 minutes). Gradually add in the 1/4 cup sugar and continue beating until egg whites are still and glossy.
- Whisk 1/4 of the egg whites into the batter. Fold in remaining whites, in three batches, adding more when no streaks remain. Pour batter into an ungreased 9-inch springform pan and set on a large baking sheet. Bake cake until a skewer or toothpick inserted into the center comes out clean, about 45 to 50 minutes.
- In a medium bowl, whisk together the sweetened condensed milk, evaporated milk and 1/2 cup cream. Poke cake all over the top with a skewer . Slowly pour the milk mixture over the cake, letting it soak in before adding more. Cool cake completely, then cover and chill overnight.
- Heat 1 1/2 cups cream in a saucepan over medium heat until steaming. Remove from the heat and add the chocolate, cover and let sit for five minutes and then whisk until smooth. Whisk in the sour cream and put in the refrigerator until chilled. Pour into the bowl of an electric mixer (or you can use a hand mixer). Add powdered sugar and beat until topping is thick and soft peaks form (this takes a few minutes). Spoon over chilled cake and spread evenly. Run a knife around the edge of the pan then unlock the ring and carefully remove the cake from the base. Store cake in the refrigerator.