Description
A luscious Chocolate Tres Leches Cake featuring a moist chocolate sponge soaked in a rich three-milk chocolate bath, topped with fluffy chocolate whipped cream, perfect for chocolate lovers seeking a decadent yet airy dessert.
Ingredients
Scale
Chocolate Sponge Cake
- 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
Chocolate Milk Bath
- 3 tbsp cocoa powder
- 3/4 cup whole milk
- 3/4 cup evaporated milk
- 1/2 cup sweetened condensed milk
Chocolate Whipped Cream
- 1 cup heavy whipping cream
- 1 tbsp confectioners’ sugar
- 1 tbsp cocoa powder
Instructions
- Preheat and Prepare Pan: Preheat your oven to 320℉ (160℃). Line an 8-inch (20 cm) square pan with parchment paper on the bottom and sides, then set it aside for later.
- Make the Chocolate Base: In a large bowl, combine hot milk and instant coffee, then sift in the cocoa powder and whisk until fully blended. Add the egg yolks and vegetable oil, whisking to combine thoroughly.
- Add Dry Ingredients: Sift in cake flour and baking powder into the wet mixture. Whisk until the batter is smooth and well incorporated, then set this aside.
- Beat Egg Whites: In a separate medium bowl, beat egg whites with cream of tartar on low-medium speed until frothy. Gradually add granulated sugar while continuing to beat, then increase to high speed and beat until stiff, glossy peaks form.
- Fold Egg Whites into Batter: Transfer one-third of the egg white mixture into the egg yolk batter and fold gently with a spatula until combined. Repeat folding with the remaining egg whites in two additions, being careful not to overmix to retain airiness.
- Bake the Cake: Pour the batter into the prepared pan and spread evenly. Run a skewer through batter to release air bubbles, then tap the pan on the counter a few times. Bake for 35 minutes or until a toothpick comes out clean. Let the cake cool completely on a rack after removing from the pan.
- Prepare Chocolate Milk Bath: In a medium bowl, mix hot milk with sifted cocoa powder until smooth. Add evaporated milk and sweetened condensed milk, whisking until fully combined.
- Soak the Cake: Invert the cooled cake onto parchment paper larger than the cake to ease lifting. Remove the paper on top, then transfer the cake back into the same (or slightly larger) pan by lifting the parchment underneath. Poke holes all over the cake with a fork and pour the chocolate milk bath evenly on top. Cover with cling wrap and refrigerate for at least 1 hour to allow soaking.
- Make Chocolate Whipped Cream: Beat heavy whipping cream with sifted confectioners’ sugar and cocoa powder on high speed until stiff peaks form, creating a rich and airy chocolate whipped topping.
- Decorate and Serve: Transfer the soaked cake onto a cutting board and spread the chocolate whipped cream evenly on top. Trim the edges for a clean finish, cut into 9 equal slices, wiping the knife after each cut for neat slices. Dust the top with cocoa powder before serving.
Notes
- Use parchment paper generously to avoid sticking and ensure easy cake removal.
- Do not overmix when folding egg whites to preserve the light and airy texture of the sponge.
- Allow enough refrigeration time for the cake to fully absorb the milk bath for best moistness.
- Clean your knife between each slice for beautifully clean cuts when serving.
- This cake is best served chilled and enjoyed within 2-3 days for optimal freshness.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Keywords: Chocolate Tres Leches Cake, Chocolate Cake, Tres Leches, Milk Soaked Cake, Mexican Dessert, Chocolate Whipped Cream
