Chocolate Tres Leches Cake
A chocolate version of the classic Mexican dessert. Also known as Three Milk Cake, this chocolate sponge cake is drenched in three types of chocolate flavoured milk, and topped with a layer of homemade chocolate whipped cream!
Servings: 12 servings
Ingredients
For the Cake
- 1 ¾ cups (218g) cake flour*
- ½ cup (60g) cocoa powder
- 2 ¼ teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs room temperature
- 1 ¼ cups (250g) caster/granulated sugar
- 1 ½ teaspoons vanilla extract
- ¾ cup (170g) unsalted butter melted
- ¾ cup (180g) Greek-style yogurt
For the Milk Mixture
- 1 cup (240ml) whole milk
- 1 can (14oz/397g) sweetened condensed milk
- 1 can (12oz/354ml) evaporated milk
- ¼ cup (30g) cocoa powder
For the Topping
- 2 cups (480ml) double/heavy cream
- ½ cup (62g) icing/powdered sugar
- ¼ cup (30g) cocoa powder
- 1 teaspoon vanilla extract
Instructions
For the Cake
- Preheat the oven to 180C/350F/Gas 4, and grease a 13x9-inch pan. Set aside.
- Whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a separate large bowl, whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract, butter, and yogurt, and whisk until combined.
- Gradually fold in the dry ingredients.
- Pour the batter into the prepared pan, and spread out evenly. Bake for 25 - 30 minutes, or until a toothpick inserted into the centre comes out clean.
- While the cake is still warm, poke holes all over the top of the cake using a fork.
For the Milk Mixture
- In a large measuring jug, whisk together the milk, condensed milk, evaporated milk, and cocoa powder until combined.
- Slowly pour the milk mixture over the entire cake. Allow the cake to cool completely.
- Optional, but recommended: Cover and refrigerate for at least 1 hour or overnight to allow the cake to soak up the milk mixture.
For the Topping
- Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream until it starts to thicken.
- Add the icing sugar, cocoa powder, and vanilla, and whip until medium to stiff peaks form.
- Spoon the whipped cream onto the cake and spread out evenly. Garnish with chocolate shavings, if desired.
Notes
*Make your own cake flour! Measure out 1 and 3/4 cups (218g) of plain/all-purpose flour, remove 3 tablespoons, and replace with 3 tablespoons of cornflour/cornstarch. Sift well.
Leftover cake can be stored, covered tightly, in the fridge for up to 3 - 4 days.
This cake can also be covered tightly and frozen for up to 3 months. Thaw overnight before adding the milk mixture and topping.