Chocolate Tres Leches Cake

Overhead pic of the cake with chocolate curls on top

Chocolate Tres Leches Cake has the most AMAZING triple chocolate flavor. A chocolate sponge cake made with a chocolate cake mix is the base, then it's soaked in a three-milk mixture, topped with homemade chocolate whipped cream, and finished off with milk chocolate shavings - the ultimate chocolate lovers dessert.

Course Cake, Dessert

Cuisine American, Mexican

Keyword chocolate tres leches cake, tres leches cake with chocolate milk and chocolate cake mix

Prep Time 25

Cook Time 35

Chill Time 8

Total Time 9

Servings

Calories 398kcal

Author Jessica - Together as Family

Equipment

Ingredients

1 box (13.25 oz) chocolate cake mix (I used Devils Food)
3 large eggs
1 cup water
1/2 cup (1 stick) salted butter melted
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 cup chocolate milk (full-fat is best)
1½ cup heavy whipping cream
1/4 cup powdered sugar
2 tablespoons cocoa powder
1 teaspoon vanilla extract
chocolate curls/shavings (from a chocolate bar)

Instructions

Preheat the oven to 350℉. Spray a 9x13-inch cake pan with cooking spray.
In a large bowl using an electric mixer, or use a stand mixer with the paddle attachment, combine the dry cake mix, eggs, water, and melted butter. Beat on medium-high speed for 2 minutes, or until the batter lightens in color and is thoroughly combined.
1 box (13.25 oz) chocolate cake mix, 3 large eggs, 1 cup water, 1/2 cup (1 stick) salted butter
Pour the chocolate cake batter into the prepared pan.
Bake for 35-38 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it cool to room temperature, about 30 minutes, before proceeding.
Use a fork to poke holes all over the chocolate cake.
In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and chocolate milk. Pour the milk mixture slowly over the cake, allowing it to be absorbed into the small holes as you pour it.
1 can (14 oz) sweetened condensed milk, 1 can (12 oz) evaporated milk, 1 cup chocolate milk
Cover the cake with a lid, plastic wrap, or foil and refrigerate for at least 8 hours or up to overnight.
Prepare the chocolate whipped cream by beating the heavy cream, powdered sugar, cocoa powder, and vanilla extract in a bowl until stiff peaks form. Start at low speed and increase the speed as needed. Evenly spread the chocolate whipped cream over top of the cake.
1½ cup heavy whipping cream, 1/4 cup powdered sugar, 2 tablespoons cocoa powder, 1 teaspoon vanilla extract
Top the whipped cream with milk chocolate shavings/curls. Slice and serve the cake chilled!
chocolate curls/shavings

Notes

How To Make Chocolate Curls/Shavings : Buy a chocolate bar, it can be any kind (milk chocolate, dark chocolate, etc) and use a vegetable peeler to gently 'peel' down the longer edge of the chocolate bar. This will create the chocolate curls. I do this right over the cake and let the shavings fall onto the cake.

Make-Ahead Of Time : The cake can be made ahead of time but I do not recommend making it more than 2 days before you're planning on serving it. Also, it's best to leave off the chocolate whipped cream and chocolate curls, and add those right before serving. The cake does need refrigeration time so I always make the cake the day before and let it sit in the fridge until the following evening.

Do I Need Evenly Space The Fork Holes? : You want to poke the fork holes all over the cake so there is lots of spaces for the milks to soak into. it doesn't matter if they are uniform or evenly spaced. You want the fork holes to cover the entire cake so that when you pour the chocolate milk mixture, it can go down into all the holes and soak into the entire cake without any dry spots.

Nutrition