Dark Chocolate Tres Leches Cake

Chocolate Tres Leches Cake

I am so pleased to have Cathy from The Dutch Baker’s Daughter visiting today.  She is an amazing baker with talent to match a very creative imagination.  I have dubbed her the Queen of Cinnamon Rolls because she can make them in any flavor you can conceive (the pressure is on, Cathy!).  On top of that, she enters baking contests…and wins!  She won the Mixing Bowl Awesome Appetizer recipe contest with Cheesy Pepperoni Blossoms, she won a Pillsbury Bake-Off monthly challenge with Pumpkin Snowballs and she won the Frigidaire Ultimate Recipe contest with Peanut Butter Cup Oatmeal Cookies.  She was also a finalist in the Pillsbury Bake-Off in 2010.  Impressive to the max !!  When I saw what she brought us today, I almost cried tears of happiness.  I have wanted to make and eat a Tres Leches cake for years.  Now that I am gluten free, I probably won’t ever get to, but at least the recipe for one is here!Chocolate Tres Leches Cake

I am very excited to be guest posting for Kristen during her month of chocolate (seriously…a month of chocolate?). Frankly, I’m flattered, but I wondered if I had a good recipe left in me. December was a furiously busy month. During the first week of the month, I participated in a whole week of Christmas posts (five in a row…it almost wiped me out!) So, I took my inspiration from that week and tweaked up a recipe that seemed to go over really well with my co-workers: Tres Leches Cake.Chocolate Tres Leches Cake

Traditionally, Tres Leches Cake, or “Three Milks Cake”, is just that—a cake made from three different kinds of milk. A vanilla cake soaked in a sweet milky sauce and slathered in whipped cream…who in their right mind would mess around with that combo? Well…me. After all, it’s a known fact that chocolate makes everything better, right?

Dark Chocolate Tres Leches Cake

The original Tres Leches Cake went over well, but this version was over-the-top good. After all, who can resist a moist and chocolaty cake?


Dark Chocolate Tres Leches Cake
  • Cake Layer:
  • ¼ cup oil
  • ¾ cup granulated sugar
  • 2 Eggs
  • 1 tsp. vanilla extract
  • ¾ cup flour
  • ¼ cup dark cocoa
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • ½ cup buttermilk
  • Soaking Liquid:
  • ½ of a (14 oz) can of sweetened condensed milk
  • 1 cup half-and-half
  • ¼ tsp vanilla
  • 1 ½ tablespoons dark cocoa
  • Frosting:
  • 2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 2 tablespoons dark cocoa
  • ½ tsp. vanilla
  • Chocolate or White Chocolate Curls, for garnish.
  1. Preheat oven to 350 degrees F.; grease and flour an 8 inch cake pan (using an 8" rather than a 9" pan will make it easier to split in half).
  2. In a large mixing bowl, whisk together the oil, sugar, eggs, and vanilla.
  3. In another bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
  4. Fold the flour mixture into the egg mixture.
  5. Slowly add the buttermilk, mixing until well blended.
  6. Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until the top springs back when lightly touched.
  7. Remove from oven and cool for at least ten minutes before removing from pan.
  8. Carefully, cut the cake in half, horizontally.
  9. Place each half sliced side up on a rack to cool completely.
  10. While the cake is cooling, whisk together the sweetened condensed milk, the half/half, the vanilla, and the cocoa.
  11. Slowly pour the liquid over each half of the cake.
  12. Cover and chill for several hours.
  13. When ready to assemble the cake, whip the cream until stiff, adding the powdered sugar and cocoa.
  14. Place one of the cake halves on a serving plate, cut side up.
  15. Spread whipped cream over the top of the cake layer, and then top with the second cake half.
  16. Frost the top and the sides of the cake with the remaining whipped cream.
  17. Garnish with raspberries or chocolate curls, if desired.


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