Print

Mexican Chocolate Tres Leches Cake Recipe

Mexican Chocolate Tres Leches Cake Recipe
Print Recipe

★★★★★

4.9 from 9 reviews

Indulge in the rich and moist Mexican Chocolate Tres Leches Cake, a decadent twist on the classic tres leches dessert. This cake combines the deep flavors of cocoa, cinnamon, and a hint of cayenne pepper for a subtle spicy kick, soaked in a luscious blend of three milks and topped with a creamy chocolate whipped topping. Perfect for celebrations or anytime you crave a chocolatey treat with a unique Mexican flair.

Ingredients

Scale

Cake Ingredients

  • 1 cup hot coffee
  • 12 tablespoons unsalted butter
  • 4 large eggs
  • 1 1/3 cups whole milk
  • 3 teaspoons pure vanilla extract
  • 2 cups granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon cinnamon
  • 1/4–1/2 teaspoon cayenne pepper
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces semi-sweet chocolate, chopped

Milk Soaking Mixture

  • 1 cup sweetened condensed milk
  • 1 cup evaporated milk
  • 1 cup chocolate milk

Whipped Topping

  • 2 cups heavy whipping cream
  • 1/2 cup cocoa powder
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon cayenne pepper

Instructions

  1. Preheat Oven: Heat your oven to 350°F (175°C) and grease a 9×13 inch baking pan with butter or cooking spray to prevent sticking.
  2. Make Coffee Butter Mixture: In a medium bowl, combine 1 cup hot coffee with 12 tablespoons unsalted butter, stirring until the butter fully melts. Use a quick microwave burst if necessary.
  3. Mix Wet Ingredients: In a large bowl, whisk together 4 large eggs, 1 1/3 cups whole milk, 3 teaspoons pure vanilla extract, and 2 cups granulated sugar until well combined and smooth.
  4. Combine Dry Ingredients: In a separate medium bowl, sift or mix 1 1/2 cups all-purpose flour, 1 cup unsweetened cocoa powder, 1 teaspoon cinnamon, 1/4-1/2 teaspoon cayenne pepper (adjust based on desired spice level), 3 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt together.
  5. Incorporate Dry into Wet: Slowly add the flour mixture into the egg mixture, stirring until just halfway combined, then pour in the coffee butter mixture and continue stirring gently until fully combined.
  6. Add Chopped Chocolate: Fold in 8 ounces chopped semi-sweet chocolate to the batter evenly for a rich chocolate texture.
  7. Pour Batter into Pan: Transfer the prepared batter into the greased 9×13 inch pan, spreading it evenly.
  8. Bake the Cake: Place in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  9. Cool the Cake: Remove the cake from the oven and let it cool completely in the pan to ensure proper soaking later.
  10. Prepare Milk Mixture: In a bowl, combine 1 cup sweetened condensed milk, 1 cup evaporated milk, and 1 cup chocolate milk, stirring thoroughly to blend.
  11. Poke Cake: Using a toothpick or fork, poke lots of holes all over the cooled cake to allow for optimal absorption of the milk mixture.
  12. Pour Milk Mixture: Slowly pour the three-milk mixture evenly over the cake, letting it soak in thoroughly.
  13. Chill Cake: Refrigerate the cake for at least 1 hour to allow the milk mixture to fully absorb and chill the dessert.
  14. Make Whipped Topping: Using an electric mixer or whisk and arm power, whip 2 cups heavy whipping cream with 1/2 cup cocoa powder, 1/2 teaspoon cinnamon, and 1/8 teaspoon cayenne pepper until stiff peaks form.
  15. Spread Whipped Topping: Generously spread the chocolate whipped topping over the chilled tres leches cake surface.
  16. Final Touch: Dust the top lightly with powdered sugar, an extra sprinkle of cinnamon, and a touch more cayenne pepper if you desire a spicy finish.
  17. Serve and Enjoy: Slice the cake into pieces and enjoy this moist, chocolatey Mexican classic!

Notes

  • If you prefer less heat, reduce the cayenne pepper to 1/4 teaspoon or omit entirely.
  • Make sure the cake is completely cooled before pouring the milk mixture to avoid it becoming soggy too quickly.
  • Using freshly brewed hot coffee enhances the chocolate flavor deeply.
  • For a dairy-free version, substitute milks with plant-based alternatives and ensure chocolate and whipped cream replacements.
  • The cake tastes even better the next day as the milk soaks fully into the sponge.

Nutrition

Keywords: Mexican chocolate cake, tres leches cake, chocolate tres leches, spicy chocolate cake, Mexican dessert, chocolate cake with milk soak

Find it online: https://thefoodrecipe.com/mexican-chocolate-tres-leches-cake-recipe/