Chocolate Tres Leches Cake

Chocolate tres leches cake is a rich, decadent twist on the classic Latin American dessert. This chocolate spongy cake absorbs the sweet, velvety milk, creating a moist, melt-in-your-mouth texture with every bite. Topped with a generous layer of whipped cream and dusted cocoa powder, this is a perfect show-stopping dessert for celebrations or just to satisfy your sweet tooth cravings.

For the cake, we have used Pillsbury Moist Supreme Cake Mix Cocoa, provided to us by one of our partners, Sosun Fihaara. Pillsbury Moist Supreme Cake Mix Cocoa is a convenient cake mix that delivers a delicious, fluffy moist chocolate cake.

Makes: 8x8-inch square tray

Ingredients:

For the cake:

• 1 packet Pillsbury Moist Supreme Cake Mix Cocoa (485g)
• 3 room temperature eggs
• ½ cup neutral oil
• 1/3 cup full cream milk
• ½ tsp vanilla essence
• 1 tbsp cocoa powder
• 1 tsp instant coffee powder (sifted)
• 1 tsp unsalted butter (to grease the tray)

For the three-milk mixture

• 1 cup full cream milk
• 3 tbsp cocoa powder
• ½ cup evaporated milk
• ½ cup condensed milk

For whipped cream and topping

• 1 cup whipping cream
• 3 tbsp sugar
• 3 tbsp cocoa powder
• ½ tbsp cocoa powder

Instructions:

1. Firstly, preheat the oven at 180 degrees Celsius for 10 minutes.
2. Into a large bowl, add in 1 packet Pillsbury Moist Supreme Cake Mix Cocoa, 3 room temperature eggs, ½ cup neutral oil, 1/3 cup full cream milk, ½ tsp vanilla essence, 1 tbsp cocoa powder, 1 tsp sifted instant coffee powder and whisk everything together until fully combined and the cake batter becomes smooth.
3. Grease the tray by brushing 1 tsp unsalted butter, make sure to grease the sides of the pan as well (we used an 8x8-inch square tray). Pour the batter in. Bake the cake at 180 degrees Celsius for 35-40 minutes or until an inserted toothpick comes out clean.
4. Once the cake is done baking, let it cool down on the counter-top for about 20 minutes. Then carefully trim the top crust layer and the edges of the cake and poke holes using a fork. Set aside.
5. To prepare the three-milk mixture, into a bowl add in 1 cup full cream milk, ½ cup evaporated milk, ½ cup condensed milk, and 3 tbsp cocoa powder. Using a whisk, mix everything together until the cocoa powder is fully incorporated into the three-milk mixture and there’s no cocoa powder lumps left.
6. Gradually pour the three-milk mixture over the cake using a spoon, making sure it fully absorbs into the cake. Do this until you run out of the milk mixture. Then, chill the cake in the refrigerator for around 30 minutes to let the cake completely soak.
7. To prepare the whipped cream, add 1 cup whipping cream into a large bowl and using a hand-held electric mixer, mix on low speed for about 3-4 minutes or until it reaches soft peaks (soft peaks mean that when you take the beater out of the whipping cream, the beater will have peaks that barely hold their shape and flop easily). Then add 3 tbsp sugar, 3 tbsp cocoa powder and first stir in using a spatula. Then using a hand-held electric mixer, mix everything together for another 1 minute or until it reaches stiff peaks (stiff peaks mean that when you lift the beaters from the mixture, the peaks hold their shape).
8. Take the cake out of the refrigerator and spread the whipped cream on top of the cake in an even layer. Then dust ½ tbsp cocoa powder on top of the chocolate tres leches cake.
9. Chill the chocolate tres leches cake in the fridge for 1-2 hours before serving. Enjoy!