Print

Mexican Chocolate Tres Leches Cake – A Fiesta in Every Bite!

Print Recipe

A rich and moist chocolate cake soaked in three kinds of milk, infused with cinnamon and a hint of chili for a true Mexican twist.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp chili powder
  • 4 large eggs
  • 1 cup granulated sugar
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 1 cup heavy cream
  • 1 tbsp cocoa powder (for garnish)
  • 1/2 tsp cinnamon (for garnish)

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
  2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and chili powder.
  3. In another bowl, beat eggs and sugar until light and fluffy. Add milk and vanilla, mixing well.
  4. Gradually fold dry ingredients into the wet mixture until just combined. Pour batter into the prepared dish.
  5. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool for 10 minutes.
  6. In a separate bowl, whisk together condensed milk, evaporated milk, and heavy cream.
  7. Poke holes all over the cake with a fork, then slowly pour the milk mixture over it, allowing it to soak in.
  8. Refrigerate for at least 4 hours or overnight. Dust with cocoa powder and cinnamon before serving.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/mexican-chocolate-tres-leches-cake/