Get ready to be enchanted by our heavenly Milk Chocolate Tres Leches Cake! This Latin-American dessert features a moist sponge cake infused with the richness of heavy cream, evaporated and condensed milk. Our recipe perfectly blends and balances texture and flavor, highlighting a chocolate cake soaked in a milk chocolate mixture and topped with chocolate whipped cream, promising an unforgettable dessert experience.
Table of Contents
About Milk Chocolate Tres Leches Cake
Tres Leches, which means "Three Milks" in Spanish, is a classic Latin American dessert, combining evaporated milk, condensed milk, and heavy cream, referring to a cake soaked in three types of milk. In this recipe, we’ll be preparing a milk chocolate tres leches cake that features a chocolate sponge, milk chocolate soak, and toppings with chocolate whipped cream.
Recipe Card
Milk Chocolate Tres Leches Cake
Tres Leches, which means "Three Milks" in Spanish, is a classic Latin American dessert, combining evaporated milk, condensed milk, and heavy cream, referring to a cake soaked in three types of milk. In this recipe, we’ll be preparing a milk chocolate tres leches cake that features a chocolate sponge, milk chocolate soak, and toppings with chocolate whipped cream.
Ingredients
- All-purpose flour - 120 g / 1 cup
- Cocoa powder (batter) - 50 g / ½ cup
- Baking powder - 4 g / 1 tsp
- Yogurt - 240 g / 1 cup
- Baking soda - 2.5 g / ½ tsp
- Powder sugar - 90 g / ¾ cup
- Vegetable oil - 120 g / ½ cup
- Milk (warm) - 240 g / 1 cup
- Cocoa powder (whipping cream) - 15 g / 2 tbsp
- Fresh cream - 120 g / ½ cup
- Chopped milk chocolate - 90 g / ½ cup
- Condensed milk - 200 g / ½ cup
- Whipping cream - 240 g / 1 cup
- Cocoa powder (topping) - 5 g / 2 tsp
Instructions
- Preheat the oven to 180°C, line an 8x8-inch baking tray with butter paper, and set it aside.
- In a sieve, combine the flour, cocoa powder, and baking powder.
- Mix them and set aside.
- In a separate bowl, mix the curd and baking soda.
- Then, mix the powdered sugar and vegetable oil into the curd mixture thoroughly.
- Gradually add the wet ingredients to the dry ingredients, gently folding them. To learn more about the folding technique, check out our blog on folding by clicking here.
- Pour the batter into the prepared baking tray.
- Bake in the preheated oven at 180°C for 30 minutes, or until a toothpick inserted in the center comes out clean. If the toothpick is moist and sticky, the cake needs more time in the oven.
- Meanwhile, chop the milk chocolate.
- In a bowl, mix the chopped milk chocolate with fresh cream.
- Microwave this mixture for 30 seconds, stirring in between.
- Mix until it melts completely and has a sauce-like consistency.
- Add condensed milk, milk, and cocoa powder to the melted chocolate and mix well.
- Once the cake is baked, remove it from the oven.
- While the cake is still warm, poke holes in the cake using a fork.
- Pour half of the chocolate milk mixture over the cake, or as much as you prefer for soaking.
- Refrigerate the soaked cake for 3-4 hours.
- After 4 hours, pour whipping cream into a bowl and add cocoa powder.
- Beat the cream until stiff peaks form. To learn more about whipping cream, check out our blog on whipped cream by clicking here.
- Add the whipped cream to the cake.
- Spread the whipped cream evenly over the chocolate cake using an offset spatula or a spoon.
- Finally, dust the top with cocoa powder.
- Move the cake to a flat surface for easier slicing, then cut it into pieces.
- Serve with the remaining chocolate milk mixture and enjoy!
Ingredients
- All-purpose flour - 120 g / 1 cup
- Cocoa powder (batter) - 50 g / ½ cup
- Baking powder - 4 g / 1 tsp
- Yogurt - 240 g / 1 cup
- Baking soda - 2.5 g / ½ tsp
- Powder sugar - 90 g / ¾ cup
- Vegetable oil - 120 g / ½ cup
- Milk (warm) - 240 g / 1 cup
- Cocoa powder (whipping cream) - 15 g / 2 tbsp
- Fresh cream - 120 g / ½ cup
- Chopped milk chocolate - 90 g / ½ cup
- Condensed milk - 200 g / ½ cup
- Whipping cream - 240 g / 1 cup
- Cocoa powder (topping) - 5 g / 2 tsp
Recommended Equipment / Tools
- Cake tin (8x8-inch)
- Measuring Cups
- Measuring Spoons
- Sieve
- Spatula
- Handheld Mixer
- Bowls
- Offset Spatula
- Chopping Board
- Knife
- Whisk
How To Make Quick and Easy Baked Oats With Milk Chocolate
Note: In the step-by-step directions shown here, I am showing the ingredient measurements for 9 medium slices servings of Milk Chocolate Tres Leches Cake. You can easily scale the recipe up or down as per your needs.
1. Preheat the oven to 180°C, line an 8x8-inch baking tray with butter paper, and set it aside.
2. In a sieve, combine the flour, cocoa powder, and baking powder.
3. Mix well and set aside.
4. In a separate bowl, mix the curd and baking soda.
5.In a separate bowl, mix the curd and baking soda.
FAQs
You can use a 6-inch, 5-inch, or even a 4-inch tin. Just make sure to fill the batter only halfway and adjust the recipe by multiplying or dividing based on your tin size.
How long can I keep the milk chocolate tres leches in the refrigerator?
You can keep the cake in the refrigerator for 2-3 days.
I didn't poke the cake while it was still warm. How can I fix that?
Just transfer the cake carefully to a microwave-safe plate and microwave it for 30 seconds or until it's warm, and you'll be all set!