Chocolate Tres Leches Cake

Chocolate tres leches cake is rich, moist, and tender chocolate poke cake soaked with rich chocolate sauce and topped with chocolate frosting.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings Servings

Calories 600kcal

Preheat the oven to 350 degrees. Spray a 9” x 13” pan with cooking spray. Set aside.
In a medium sized bowl, whisk the flour, cocoa powder, baking powder, baking soda and salt together. Set aside.
In a large bowl, whisk the oil, eggs, milk, vanilla and sugar until well mixed.
Add in the dry ingredients to the wet, whisking as you go, until the batter is fully mixed.
Pour into the greased baking dish and place in the oven and bake for 30-35 minutes, or until a toothpick comes out clean.
Place the cake on a cooling rack and allow to sit for about 15-20 minutes before running a knife along the edges of the cake.
Using the same knife, or a small skewer, poke holes around the entire cake.
While the cake is cooling, whisk together the sweetened condensed milk, heavy cream and chocolate milk in a bowl. Pour over the entire cake. Place the cake in the refrigerator for up to 2+ hours to allow it to chill and absorb the liquid.
In a bowl, beat the heavy cream, powdered sugar, vanilla and cocoa powder until stiff peaks form.
Spread the topping in an even layer over the top of the cake.
Dust with cocoa powder and sprinkle mini chocolate chips if desired.
Slice into squares and enjoy! Store any leftovers in an airtight container for up to 3 days in the refrigerator.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.