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