Chocolate Tres Leches Cake

Chocolate lovers, this is the cake for you! Tender chocolate cake is soaked in a chocolate three-milk mixture, then topped with chocolate whipped cream for an extra special dessert. It starts with a cake mix, so it is easy to make too.

Prep Time15

Cook Time30

Total Time45

Servings: Servings

Author: Carlee

Ingredients

Cake

1 15.25 oz box chocolate cake mix
½ cup butter melted
1 cup whole milk
4 large eggs

Milk Soak

¾ cup whole milk
1 14 oz can sweetened condensed milk
1 10 oz can evaporated milk
2 Tablespoons cocoa powder

Chocolate Whipped Cream

1½ cups heavy whipping cream
⅓ cup granulated sugar
¼ cup cocoa powder

Instructions

Preheat oven to 350℉ and grease a 9×13-inch pan.
In a large mixing bowl, beat together the 1 15.25 oz box chocolate cake mix, ½ cup butter (melted), 1 cup whole milk, and 4 large eggs on low until combined. Then mix on medium speed for 2 minutes.
Pour into greased pan and baked for 25-30 minutes or until the center bounces back when lightly touched with a finger.
Cool for 10-15 minutes, then poke every half inch or so with a toothpick or skewer.
In a medium bowl, stir together 2 Tablespoons cocoa powder and 1 14 oz can sweetened condensed milk until combined.
Add ¾ cup whole milk and 1 10 oz can evaporated milk. Stir until uniform.
Slowly pour over the cake, making sure to get some everywhere, allowing it to soak in some as you go.
Chill several hours or overnight.
Before serving, whip together 1½ cups heavy whipping cream, ⅓ cup granulated sugar, and ¼ cup cocoa powder to stiff peaks. Spread over the cake.
Garnish with mini chocolate chips or chocolate shavings if desired.

Notes

Store the cake in the refrigerator for up to 4 days.

Nutrition

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