Chocolate Tres Leches

by Victor Martelle
Updated:

Yield: 9×11 in (23×28 cm) Pan of Cake

Ingredients

  • 24 oz premade marble cake (pound and sponge cake also works)
  • 2 cups milk or heavy cream
  • 12 oz evaporated milk
  • 14 oz sweetened condensed milk
  • 1 tbsp vanilla extract
  • 8 oz Cool Whip or 2 cups whipping cream and 1 cup sugar
  • Several chocolate bars or chocolate pieces

Utensils

  • 9×11 inch pan or similar
  • Cooking spray or oil
  • Medium bowl
  • Large spoon or paddle
  • Whisk or electric counterpart
  • Blender
  • Aluminum foil

Let’s Make It!

  1. Slice pound cake into 2 inch high pieces (5 cm) and fill pan with those pieces.
  2. In the bowl, mix condensed milk, evaporated milk, and milk or heavy cream.
  3. Using the back end of a fork or small round utensil, place holes 1-2 inches apart across the cake. Holes should reach at/near bottom.
  4. Pour the milky mixture over the cake.
  5. In the bowl, combine sugar, vanilla extract and whipping cream. Whisk until soft peaks start to form. Be careful not to over-whisk! This step can be skipped if you’re using Cool Whip.
  6. Using spoon or paddle, spread whip over the cake.
  7. Crush the chocolate pieces using a blender or by hand, spread over cake.
  8. Cover with foil and refrigerate. Be careful to not tightly wrap the cake with the foil, leave some space so no Cool Whip gets stuck to it.

Notes & Alternatives

  • Want to store it longer? This freezes fairly well.
Finished tres leches cake in pan with slice taken out to show milky bottom.
Notice the milky mixture we created sitting at the bottom – this is what we want! It gives the cake it’s traditional wet spongy texture.

History

  • Tres Leches is likely inspired and/or created some time during the middle ages.
  • Tres Leches is almost exclusively served using just plain pound cake topped with strawberries (along with the milk combination) – an equally good tasting option.

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