All Chocolate Tres Leches Cake Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

sweetened condensed milk

🥗Healthier: coconut milk

💰Cheaper: regular milk + sugar

Coconut milk provides creaminess, while regular milk + sugar is more cost-effective.

Preheat the oven to 350°F (175°C).

In a bowl, combine 10 1/2 oz cake flour, 10 1/2 oz brown sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt. Whisk together.

In another bowl, add 3/4 cup cocoa powder and 1 cup boiling water. Mix with a paddle attachment on low speed.

While mixing, drizzle in 1 cup of vegetable oil, then add 2/3 cup sour cream, 2 eggs, 2 egg yolks, and 1/2 teaspoon vanilla extract. Mix on low.

Gradually add the dry ingredients to the wet mixture in batches, scraping down the sides of the bowl as needed.

Prepare a 9x13 ovenproof baking dish by spraying it with non-stick spray and dusting it with flour.

Pour the batter into the prepared baking dish and place it in the middle of the oven. Bake for 35 minutes.

After 35 minutes, remove the cake from the oven and let it cool.

In a separate bowl, mix together 1 can of sweetened condensed milk and 1/3 cup cocoa powder until fully incorporated.

Add 1 can of evaporated milk in batches, followed by 1/2 cup milk, 1/2 cup heavy cream, and 1/2 teaspoon vanilla. Mix well.

Poke holes in the cooled cake using chopsticks.

Slowly pour the chocolate milk mixture over the cake, allowing it to soak in.

For the topping, in a bowl, combine 1 cup heavy whipping cream, 1 cup sugar, 1 teaspoon vanilla, and 1/3 cup cocoa powder. Start mixing slowly to incorporate the sugar and cocoa.

Once combined, whip the mixture to stiff peaks.

Layer the chocolate whipped cream over the soaked cake.

Refrigerate the cake for at least 1-2 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens