Tres Chocolate Leches Cake Cake Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and line the bottom with parchment paper for easier removal, then lightly grease the parchment.

Dry ingredients

In a medium bowl, whisk together 1.5 cups all-purpose flour, 0.5 cup unsweetened cocoa powder, 1 teaspoon baking powder, and 1/2 teaspoon fine salt until homogenous. Set aside.

Wet ingredients

In the bowl of a stand mixer fitted with the paddle (or using a large bowl and electric mixer), beat 5 large eggs and 1.25 cups granulated sugar on medium-high speed until thick, pale, and ribbon-like, about 4–6 minutes. Reduce speed to low and stream in 1/2 cup neutral oil, then fold in 1/2 cup whole milk and 2 teaspoons vanilla extract until combined.

Combine batter

With the mixer on low, add the dry ingredients in two additions, mixing just until incorporated and scraping the bowl once. Do not overmix. Batter will be slightly thick but pourable.

Bake

Pour batter into prepared 9x13 pan, smoothing the top with a spatula. Bake in preheated oven 18–25 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs (do not overbake; cake should be moist). Remove from oven and let cool in pan on a wire rack for 15 minutes.

Make the tres leches mixture

While the cake cools, whisk together 1 cup evaporated milk, 3 tablespoons melted bittersweet chocolate (cooled), 3/4 cup sweetened condensed milk, and 3/4 cup whole milk or heavy cream until fully combined. Stir in 1 tablespoon cooled espresso or strong coffee if using. Taste and adjust chocolate or sweetness as desired.

Soak the cake

Using a skewer or fork, poke the warm cake evenly all over (about 30–40 holes per 9x13). Slowly pour the tres leches mixture over the cake in three even streams, allowing each to absorb before adding the next. Start with about half the mixture, let it settle 5–10 minutes, then pour remaining. Refrigerate the cake uncovered or loosely covered for at least 4 hours, preferably overnight, to fully absorb and chill.

Chill tools and whip cream

Chill the mixing bowl and whisk attachment (or metal bowl and beaters) for 10–15 minutes in the fridge. Pour 1.5 cups cold heavy cream into the bowl, add 1/4 cup powdered sugar, 2 tablespoons sifted unsweetened cocoa powder, and 1 teaspoon vanilla extract. Whip on medium-high speed until medium-stiff peaks form, about 2–4 minutes. Taste and adjust sweetness or cocoa if needed.

Frost the cake

Once the soaked cake is fully chilled and the cream is whipped, spread the chocolate whipped topping evenly over the top of the cake with an offset spatula or knife. Return to the refrigerator while you prepare the glaze.

Make glaze

Place 4 oz semisweet chocolate chips and 1/4 cup heavy cream in a microwave-safe bowl. Heat in 20-second bursts, stirring between each, until smooth and glossy. Alternatively, warm cream on the stovetop and pour over chips, let sit 1 minute then stir until smooth. Allow glaze to cool slightly so it is pourable but not hot.

Apply glaze and garnish

Drizzle or spread the chocolate glaze in a thin layer over the chilled whipped topping (a thin layer prevents the topping from becoming soggy). Dust with 1/2 teaspoon unsweetened cocoa powder and scatter chocolate shavings or curls (about 1/4 cup) over the top as desired. Refrigerate at least 30 minutes more to set the glaze.

Slice cake into 12 pieces using a sharp knife dipped briefly in hot water and wiped dry between cuts for clean slices. Serve chilled. Keep leftovers covered and refrigerated for up to 4 days.