Decadent Chocolate Tres Leches Cake Recipe

This Chocolate Tres Leches Cake takes the classic Latin American dessert to a whole new level of indulgence with the addition of rich, velvety chocolate. Moist and delicious, this cake is soaked in a mixture of three milks and topped with a layer of silky chocolate ganache. Perfect for chocolate lovers, this dessert will satisfy your cravings and leave you wanting more.

Ingredients

• 1 ½ cups all-purpose flour
• ⅓ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup whole milk
• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk
• 1 cup heavy cream
• 1 cup chocolate chips
• 1 cup heavy cream, for ganache
• 1 cup dark chocolate, finely chopped, for ganache
• 1 tablespoon unsalted butter, for ganache
• 1 teaspoon vanilla extract, for ganache
• Chocolate shavings, for garnish

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Pour the batter into the prepared baking pan and spread it out evenly.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, prepare the tres leches mixture. In a bowl, whisk together the sweetened condensed milk, evaporated milk, and heavy cream.
9. Once the cake is done, remove it from the oven and let it cool for 10 minutes.
10. Poke holes all over the cake using a fork or skewer.
11. Slowly pour the tres leches mixture over the cake, making sure to cover the entire surface.
12. Allow the cake to cool completely and refrigerate for at least 2 hours, or overnight, to allow the milk mixture to soak into the cake.
13. To make the chocolate ganache, place the chocolate chips in a heatproof bowl.
14. In a small saucepan, heat the heavy cream until it begins to simmer. Pour the hot cream over the chocolate chips.
15. Let it sit for a minute, then stir until the chocolate is melted and the ganache is smooth.
16. Add the butter and vanilla extract to the ganache and stir until fully incorporated.
17. Pour the ganache over the chilled cake, spreading it evenly with a spatula.
18. Garnish the cake with chocolate shavings.
19. Refrigerate the cake for an additional 30 minutes to allow the ganache to set.
20. Serve chilled and enjoy!

Interesting Facts