Does tres leches have chocolate?

Traditionally, tres leches is a vanilla sponge cake soaked in three types of milk, without chocolate. But variations like this best chocolate tres leches cake recipe add cocoa to the batter and milk mixture for a decadent twist.

How long do tres leches need to soak before serving?

The cake should soak for at least 4 hours, but overnight is ideal. This allows the milk to fully absorb into the sponge without turning it soggy.

How to make tres leches cake not soggy?

The key is baking a light, airy sponge that can hold the milk without collapsing. Poking holes evenly and pouring the milk mixture gradually ensures proper absorption. Chilling helps firm up the texture.

What are the ingredients in tres leches cake?

Classic tres leches includes flour, eggs, sugar, baking powder, and vanilla. The milk soak combines sweetened condensed milk, evaporated milk, and heavy cream. This chocolate version adds cocoa to both the cake and soak for rich flavor.

Best Chocolate Tres Leches cake | Rich, Easy & Loved

Name: Best Chocolate Tres Leches Cake That’s Moist, Rich, and Easy
Prep time: 20 min
Cook time: 30 min
Total time: 5 h
Cuisine: Mexican
Ingredients: 1 cup all-purpose flour; 1/3 cup unsweetened cocoa powder; 1 1/2 tsp baking powder; 1/4 tsp salt; 5 large eggs, separated; 1 cup granulated sugar (divided); 1/3 cup whole milk; 1 tsp vanilla extract; 1 can (14 oz) sweetened condensed milk; 1 can (12 oz) evaporated milk; 1/2 cup heavy cream; 2 tbsp cocoa powder (sifted); 1 1/2 cups heavy whipping cream; 3 tbsp powdered sugar; 1 tsp vanilla extract

Description

Rich and moist chocolate tres leches cake soaked in a cocoa milk blend and topped with fluffy whipped cream.

Ingredients

Scale

1 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1 1/2 tsp baking powder

1/4 tsp salt

5 large eggs, separated

1 cup granulated sugar (divided)

1/3 cup whole milk

1 tsp vanilla extract

1 can (14 oz) sweetened condensed milk

1 can (12 oz) evaporated milk

1/2 cup heavy cream

2 tbsp cocoa powder (sifted)

1 1/2 cups heavy whipping cream

3 tbsp powdered sugar

1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F. Grease and flour a 9×13-inch baking dish.

2. Sift flour, cocoa powder, baking powder, and salt into a bowl.

3. In another bowl, beat egg yolks with 3/4 cup sugar until pale. Add milk and vanilla.

4. In a separate bowl, beat egg whites to soft peaks. Slowly add 1/4 cup sugar and beat to stiff peaks.

5. Gently fold yolk mixture into whites. Fold in dry ingredients until just combined.

6. Pour batter into pan. Bake 25–30 minutes. Let cool completely.

7. Poke holes all over cake. Mix condensed milk, evaporated milk, heavy cream, and cocoa powder.

8. Pour soak mixture slowly over cake. Refrigerate at least 4 hours or overnight.

9. Whip cream, powdered sugar, and vanilla to soft peaks. Spread over cake before serving.

Notes

Chill overnight for best flavor and texture.

For a mocha version, add 1 shot of espresso to the milk soak.

Top with dark chocolate shavings or a dusting of cocoa.

Nutrition

Serving Size: 1 slice
Calories: 390
Sugar: 32g
Sodium: 95mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 7g
Cholesterol: 115mg