Easy Chocolate Tres Leches Cake Recipe

Okay, friends, let’s talk dessert. Specifically, let’s talk about a dessert that’s basically a hug in cake form. I’m talking about Tres Leches, but leveled UP. I’ve been playing around with this easy chocolate tres leches cake recipe for a while now, and honestly? It’s become a bit of an obsession. It all started last spring, actually. I was in Mexico City for a food photography gig – seriously, the light there is chef’s kiss – and I stumbled upon this tiny little bakery. They had a Tres Leches in the window, and it just…called to me. It wasn’t chocolate, though. It was the classic vanilla, and it was incredible. But, being me, I immediately started thinking, “What if…chocolate?”

And that’s how this whole adventure began! I wanted to create a version that was just as light and airy as the original, but with that deep, satisfying chocolate flavor we all crave. It took a few tries, tweaking the sponge, perfecting the milk soak, but I think I’ve finally nailed it. This easy chocolate cake recipe is seriously a game-changer. It’s perfect for birthdays, potlucks, or just a Tuesday night when you need a little something special. Honestly, it’s so good, it might just become your new go-to.

Now, I know what you might be thinking: “Tres Leches? Sounds complicated!” But trust me, it’s not. That’s the whole point of Easy Recipes List, right? We’re all about making delicious food accessible to everyone. This recipe is broken down into super easy steps, and I’ve included a video in the recipe card (you’ll find it at the bottom of the post!) to walk you through everything. Don’t be intimidated by the meringue-like egg whites – it’s easier than you think! I remember the first time I tried making meringue, I was convinced I’d mess it up. I spent like, an hour just staring at the mixer, willing those egg whites to stiffen up! 😂 But once they did, it was a total victory.

And the chocolate! Oh, the chocolate. We’re using cocoa powder in everything – the sponge, the milk soak, and the whipped cream. It’s a chocolate lover’s dream. I prefer Dutch-processed cocoa for a richer, smoother flavor, but natural cocoa powder will work just fine too. The key is to find a good quality cocoa that you enjoy. I’ve been experimenting with different brands lately, and I’m really loving it. It really elevates the flavor.

I also want to mention something about soaking the cake. Don’t be shy! You want to make sure that milk mixture gets everywhere. That’s what makes Tres Leches so incredibly moist and delicious. I usually just pour it slowly and evenly over the cake, making sure to get the edges too. Then, I cover it with plastic wrap and let it chill in the fridge for at least two hours. Honestly, the longer it sits, the better it gets. I’ve even made it a day ahead of time, and it was phenomenal. It’s a perfect make-ahead dessert for entertaining! This easy chocolate tres leches cake recipe is a lifesaver when you’re short on time.

And finally, the whipped cream. I like to use a stabilized whipped cream, which means it holds its shape better and doesn’t weep. But if you’re short on time, you can definitely use a simple whipped cream recipe. Just be aware that it might not be quite as stable. I’ve included a simple recipe in the notes section below. This easy chocolate tres leches cake recipe is all about making things easy, so don’t stress about perfection!

Easy Chocolate Tres Leches Cake Recipe

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This easy chocolate tres leches cake recipe is a chocolate lover’s dream! It’s light, airy, and incredibly moist, perfect for any occasion.

• Author: Michael Carter
• Prep Time: 20 minutes
• Cook Time: 25 minutes + Waiting Time: 2 hours 30 minutes
• Total Time: 2 hours 45 minutes
• Yield: 20 servings 1x
• Category: Dessert
• Cuisine: Mexican-Inspired

Ingredients

Scale 1x2x3x

¾ cup (90 g) all-purpose flour

¼ cup (30 g) cornstarch

¼ cup unsweetened cocoa powder

1 tsp instant coffee powder

1½ tsps baking powder

¼ tsp salt

5 large eggs, room temperature, separated

1 cup (200 g) white granulated sugar, separated

1½ tbsps warm water

2 tsps vanilla extract

2 tbsps (30 g) vegetable oil

1¾ cups (425 g) evaporated milk

1 cup (305 g) sweetened condensed milk

¾ cup (180 g) heavy cream

2 tbsp (14 g) unsweetened cocoa powder

1 cup (225 g) mascarpone, cold

½ cup (55 g) powdered sugar

3 tbsp (20 g) unsweetened cocoa powder

1 tsp vanilla extract

1½ cups (335 g) heavy cream, cold

Semi-sweet chocolate, finely grated

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Instructions

1. Preheat oven to 180°C (350°F) and grease only the bottom of a 9×13-inch cake pan.
2. Sift together flour, cornstarch, cocoa powder, coffee powder, baking powder, and salt.
3. Whip egg whites until foamy, then gradually add ½ cup sugar and continue mixing until stiff peaks form. Set aside.
4. In a large bowl, combine remaining sugar with warm water, then add egg yolks and vanilla. Whip until pale and thickened.
5. Slowly stream in vegetable oil while mixing.
6. Fold in half of the whipped egg whites, then gently fold in the sifted dry ingredients.
7. Fold in remaining egg whites until just combined.
8. Pour batter into prepared pan and spread evenly. Tap to release air bubbles.
9. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
10. Immediately drop the cake tin from a height of about 10cm onto your counter. Invert onto a wire rack and cool for 30 minutes.
11. Combine evaporated milk, condensed milk, heavy cream, and cocoa powder in a jug. Whisk until combined.
12. Poke holes all over the cooled sponge with a fork.
13. Pour milk mixture evenly over the cake.
14. Cover with plastic wrap and refrigerate for at least 2 hours.
15. Combine mascarpone, powdered sugar, cocoa, and vanilla in a bowl. Mix until combined.
16. Add heavy cream and whip until stiff peaks form.
17. Spread whipped cream evenly over the cake. Garnish with grated chocolate, if desired.

Notes

• For best results, use gram measurements.
• This cake is best stored in the fridge for up to 4 days.
• It’s not freezer-friendly.
• Don’t be afraid to experiment with different toppings! A sprinkle of cinnamon or a few fresh berries would be delicious.

Nutrition

• Serving Size: 20 servings
• Calories: 348kcal
• Sugar: 26g
• Sodium: 140mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 6g
• Trans Fat: 0.01g
• Carbohydrates: 33g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 103mg

I really hope you give this easy chocolate tres leches cake recipe a try! Let me know what you think in the comments below. I love seeing your creations! Happy baking! ❤️