Mexican Chocolate Tres Leches Cake – Perfect Crowd Pleaser Dessert

Chocolate cake fans, gather around—this one’s not playing around. Imagine a soft, deeply chocolatey cake soaked in three kinds of milk, topped with fluffy chocolate whipped cream, and showered with dark and milk chocolate shavings. Yeah, it’s basically dessert royalty. This Mexican Chocolate Tres Leches Cake is what happens when classic comfort meets full-on chocolate drama, and honestly, we’re here for it.

The base starts with a rich chocolate cake boosted with a little coffee, because coffee + chocolate = instant upgrade. It’s the same magic foundation behind some legendary cakes, but once those three milks hit, it transforms into something next-level. Think moist, tender, and unapologetically indulgent. This Tres Leches Cake Recipe Chocolate style isn’t just good—it’s “why did I not make this sooner?” good.

You might’ve seen variations like the Cookies And Cream Tres Leches Cake Recipe floating around, but this version leans hard into pure chocolate territory. Triple milk soak, triple chocolate vibes—basically a Triple Chocolate Tres Leches Cake that refuses to be ignored. Is it a bit extra? Yes. Do we care? Absolutely not.

Hosting a party? This Chocolate Tres Leches Birthday Cake will disappear faster than you can say “save me a slice.” Need something simple but impressive? This Easy Chocolate Tres Leches Cake checks both boxes without breaking a sweat. There’s Leches Cake, and then there’s THIS—aka the one everyone will request on repeat.

Whether you call it Chocolate Tres Leches or go full formal with Chocolate Tres Leches Cake Recipe, one thing’s clear: this is a certified Crowd Pleaser Dessert. Make it once, and prepare for compliments, DMs, and maybe even marriage proposals. Okay, maybe not that last one… but you never know.

Mexican Chocolate Tres Leches Cake – Perfect Crowd Pleaser Dessert

Serves: about 15 people
Prep time: 25 minutes
Bake time: 35 minutes
Chill time: 1 hour
Total time: around 2 hours
Category: Dessert
Author: Alma

This chocolate tres leches cake is ultra moist with deep, layered chocolate flavor. The cake soaks up a rich three-milk blend, then gets topped with a fluffy chocolate whipped cream and chocolate curls. It’s a total crowd-pleaser and a dream for serious chocolate fans.

Ingredients

For the chocolate cake:

• 1¾ cups all-purpose flour
• 1¾ cups white sugar
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup hot, strong brewed coffee

For the milk soak:

• 1 can (14 oz) sweetened condensed milk
• 3 tablespoons unsweetened cocoa powder
• ¾ cup heavy cream
• ¾ cup evaporated milk

For the chocolate whipped topping:

• ⅔ cup powdered sugar
• ⅓ cup unsweetened cocoa powder
• 2 cups very cold heavy cream
• ¾ cup chocolate shavings or curls

Directions

Prepare the cake:

Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray.

In a mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir until evenly blended and set aside.

In a separate large bowl, beat the buttermilk, oil, eggs, and vanilla with a hand mixer until smooth. Gradually add the dry mixture while mixing on low speed. Pour in the hot coffee and mix just until everything is combined, scraping the bowl as needed. The batter will be thin—this is normal.

Transfer the batter to the prepared pan and bake for roughly 30 minutes, or until the center springs back lightly when touched or a toothpick shows a few moist crumbs. While the cake is still warm, poke holes all over the surface with a skewer or fork so the milk mixture can soak in.

Make the milk mixture:

Whisk the condensed milk and cocoa powder until smooth. Stir in the heavy cream and evaporated milk, mixing until fully blended.

Slowly drizzle the milk mixture over the warm cake, letting it absorb evenly. Allow the cake to cool completely before topping.

Prepare the chocolate whipped cream:

Place your mixing bowl in the fridge for about 10 minutes to chill. Sift the powdered sugar and cocoa powder together.

Whip the cold heavy cream in the chilled bowl for about a minute. Add half of the sugar-cocoa mixture and beat until incorporated, then add the rest. Continue whipping until stiff, fluffy peaks form and the cream holds its shape.

Assemble:

Spread the chocolate whipped cream evenly over the cooled cake. Sprinkle chocolate shavings on top. Keep the cake refrigerated in a sealed container until ready to serve.

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