Name: Chocolate Tres Leches Cake Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 3 h 35 min
Cuisine: Mexican
Ingredients: 1/2 cup whole milk; 2 tsp instant coffee; 3 tbsp cocoa powder; 4 eggs; 1/4 cup vegetable oil; 3/4 cup cake flour; 1 tsp baking powder; 1/2 tsp cream of tartar; 1/2 cup granulated sugar; 3 tbsp cocoa powder; 3/4 cup whole milk; 3/4 cup evaporated milk; 1/2 cup sweetened condensed milk; 1 cup heavy whipping cream; 1 tbsp confectioners’ sugar; 1 tbsp cocoa powder

Ingredients

1/2 cup whole milk

2 tsp instant coffee

3 tbsp cocoa powder

4 eggs

1/4 cup vegetable oil

3/4 cup cake flour

1 tsp baking powder

1/2 tsp cream of tartar

1/2 cup granulated sugar

3 tbsp cocoa powder (for milk bath)

3/4 cup whole milk (for milk bath)

3/4 cup evaporated milk

1/2 cup sweetened condensed milk

1 cup heavy whipping cream

1 tbsp confectioners’ sugar

1 tbsp cocoa powder (for whipped cream and dusting)

Instructions

Step 1: Preheat the oven to 320℉ (160℃). Line the bottom and sides of an 8-inch (20 cm) square pan with parchment paper and set aside.

Step 2: In a large bowl, combine hot whole milk and instant coffee. Sift in 3 tablespoons cocoa powder and whisk until fully blended. Add egg yolks and vegetable oil, whisking until smooth.

Step 3: Sift in cake flour and baking powder into the wet mixture. Whisk until well incorporated and set aside.

Step 4: In a separate medium bowl, beat egg whites and cream of tartar on low-medium speed until frothy. Gradually add granulated sugar while mixing, then increase speed to high and beat until glossy stiff peaks form.

Step 5: Gently fold one-third of the egg white mixture into the egg yolk batter until combined. Fold in the remaining egg whites in two additions carefully to avoid deflating the batter.

Step 6: Pour the batter into the prepared pan and spread evenly. Use a skewer to remove air bubbles by running it through the batter, then tap the pan on the counter to settle the mixture.

Step 7: Bake for 35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely on a rack.

Step 8: For the chocolate milk bath, mix hot milk with 3 tablespoons cocoa powder until smooth. Add evaporated milk and sweetened condensed milk, stirring to combine.

Step 9: Invert the cooled cake onto a larger piece of parchment paper and peel off the top layer of parchment paper. Then lift the cake using the parchment and transfer it back into the baking pan.

Step 10: Poke multiple holes all over the cake surface using a fork. Pour the chocolate milk bath evenly over the cake, allowing it to soak in.

Step 11: Cover the pan with cling wrap and refrigerate for at least 1 hour to let the cake absorb the milk mixture fully.

Step 12: For the chocolate whipped cream, combine heavy whipping cream, confectioners’ sugar, and 1 tablespoon cocoa powder in a medium bowl. Beat on high speed until stiff peaks form.

Step 13: Remove the cake from the pan and place it on a cutting board. Spread the chocolate whipped cream evenly over the top.

Step 14: Trim the edges with a knife for clean presentation. Cut into 9 squares, wiping the knife between cuts for neat slices.

Step 15: Dust the top with a light sprinkle of cocoa powder before serving.

Tips & Variations

For deeper coffee flavor, dissolve instant coffee in hot water instead of milk before adding to the batter.

You can substitute cake flour with all-purpose flour plus 2 tablespoons of cornstarch per cup for a lighter texture.

Use a cooling rack to help air circulate underneath the cake after baking to prevent sogginess.

Try adding a pinch of cinnamon to the cocoa in the milk bath for a subtle warmth.

If you prefer, garnish with chocolate shavings or fresh berries for extra flair.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake and soak it with the milk bath a day in advance. Keep it refrigerated and add the whipped cream topping just before serving for the freshest texture.

What if I don’t have cream of tartar?

If cream of tartar is not available, you can omit it. It helps stabilize the egg whites for better volume, but beating the egg whites until stiff peaks form should still work fine without it.