This decadent and mouthwatering variation on the traditional Mexican delicacy is called chocolate tres leches cake. A boxed mix makes it so simple to create meals that taste like you spent all day in the kitchen!
| Prep Time: | 35 mins |
| Cook Time: | 35 mins |
| Additional Time: | 45 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 18 |
| Yield: | 1 cake |
Ingredients
- 1 (18.25 ounce) package Swiss chocolate cake mix (such as Duncan Hines®)
- 1 ¼ cups chocolate milk
- ½ cup canola oil
- 3 eggs
- 1 teaspoon instant espresso powder
- 1 (14 ounce) can sweetened condensed milk
- ¾ cup half-and-half
- ¾ cup evaporated milk
- 3 tablespoons unsweetened cocoa powder
- 1 cup confectioners’ sugar
- ½ cup unsweetened cocoa powder
- 3 cups heavy whipping cream
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch pan.
- Beat cake mix, chocolate milk, canola oil, eggs, and espresso powder together in a large bowl with an electric hand mixer on a low speed until dry ingredients are moistened. Increase speed to medium and continue beating another 2 minutes; pour into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Remove cake from the oven and allow it to cool in the pan until it is no longer hot to the touch. While the cake is still warm, poke lots of holes all over the cake with a small skewer or a fork.
- Whisk sweetened condensed milk, half-and-half, evaporated milk, and 3 tablespoons cocoa powder together in a bowl until cocoa is mostly incorporated into the liquid; slowly pour the milk mixture evenly over the cake. Allow the cake to cool completely as the liquid soaks into it.
- Sift confectioners’ sugar and cocoa powder together in a bowl.
- Beat heavy whipping cream in a stand mixer on medium speed for about 1 minute. While continuing to mix, add sugar-and-cocoa mixture to the cream in 2 batches, allowing the first to incorporate before adding the second. Increase mixer speed to medium-high; beat until soft peaks form and the cream is thickened and spreadable. Spread chocolate whipped cream on the cake to serve.
- For variety, you can add one tablespoon coffee-flavored liquor (such as Kahlua) to your milk mixture or a 1/2 teaspoon of cinnamon to your cake batter.
Nutrition Facts
| Calories | 472 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 14 g |
| Sodium | 319 mg |
| Sugars | 33 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
I added some homemade caramel to drizzle on this because more sugar and butter is always a good idea. I also used a pudding mix in the drenching liquid and thinned it our with some additional coconut milk to add another flavor element.
I followed the recipe but substituted Rumchata in the milk mixture by reducing the evaporated milk. It was delicious. I received SO many requests for this recipe after taking it to an event at work.
My co-workers raved about it so much, that I made it for my family for Easter dinner. So amazing!! The frosting tastes like chocolate soft serve ice cream.
I forgot the chocolate milk and the espresso in the cake but it was still delicious! I also used Cool Whip with the unsweetened cocoa powder on top. The best part was that it wasn’t too sweet. My girls didn’t really like the cake part but they liked the topping. My brother (whose birthday it was) really enjoyed it.
This was a hit with everyone who tried it. My mom even asked for the recipe after one bite. I had everything on hand except the chocolate box mix and coffee. I substituted the cake mix with a butter cake mix and a box of chocolate pudding mix, combine them dry until it all looks chocolate, then continue like directed.
wow! wonderful recipe! I used Devils Food Chocolate cake mix and added 1 teaspoon of of Mexican Vanilla to the batter — also added 1 tablespoon of Coffee Liqueur… this cake needs no frosting.. Yummy
Everyone in my family loved it! I would definitely make it again!
I made this chocolate version for my friends birthday after she introduced the regular version to me a few months ago for my birthday and let me tell you, we both agree its the best cake ever! If you know a chocolate lover, they will definetly love this cake!
Easy to Make, Moist, Delicious, hit of the 4th of July party. My new go to!
It is awesome
The cake turned out nicely & everyone enjoyed it. I used a Devil ‘s Food cake mix since I could not find the Swiss Chocolate Cake mix. I added 2 tsp of the instant Espresso and added some amount to the whipped cream frosting. I will make this cake again. Thank you!
Very easy to make…and I made it exactly as stated though I used Duncan Hine’s Devil’s Food cake mix. My office LOVED IT!!! It’s not as wet as a regular tres leches cake but it was still very moist. And I don’t know why the recipe calls for 3 cups of heavy whipping cream when one or one and a half should suffice. I had so much frosting left over I am going home to make another cake so I can use it up. This will go on my list of options for my clients. Kudos!!!
Love love love this cake! My husband wasn’t thrilled by this but I think he loves the original tree ledge so much that this wasn’t up to or. Made exactly as recipe stated! Will make again.
This was an excellent recipe. I used the 15 ounce box and it turned out perfectly. Also, I feel based on the 8 hr old cake and overnight in the refrigerator leftovers, it must be made 1 day in advance.
Very Moist and delicious cake..Definitely a keeper..
I have taken it to several events, and it is requested by several of my friends as birthday cake of choice. I do add some liquer to it such as Kalula, or a spice rum, or a coffee liquor. It is a hit every time I make it. You can decorate it various ways, my favorite is the chocolate ganache.
I give it 5 for taste and easy but problem here is with the directions if you notice ur using the coco 2 x in the recipe and u give no clear instructions how to use it… please fix… but in all people this is a great way to make the cake… family loves it ! and its better 2 days after refrigerated lol
I’ve made this twice now. I halved the amount of cocoa in the whipped cream because it tasted too bitter with full amount. Delicious!
It definitely tastes the best after 1 or two days in the fridge. The icing was the best–it came out tasting like chocolate mousse!
This is a awesome cake, not difficult at all. Yummy!!
Delicious! I would not change a thing. Made the cake the night before and refrigerated–then added frosting right before serving. A keeper!