If you are looking for a moist eggless chocolate cake then just look no further!!
This Chocolate Tres Leches cake is every chocolate lover’s dream cake – A spongy chocolate cake drenched in a moist layer of three types of sweetened milk and finished off with decadent mousse layer.
If you have never tried a milk cake before you will be blown away by this cake.
What is a Tres Leches Cake anyway?
A tres leches cake simply translates to three milk cake.
Also known as pastel de tres leches, torta de tres leches or bizcocho de tres leches) in Spanish. (Thank you Wiki for this piece of information 😉
It is actually a sponge cake (butter-based) soaked in three types of milk: Evaporated, Condensed Milk and Heavy Cream.
Imagine giving a makeover to your classic Tres Leches Cake to make yourself a Chocolate Tres Leches Cake.
So this is not an authentic version for sure:
- I am not using Eggs in this recipe.
- Plus adding Chocolate to it to make the chocolate version.
But I assure you that this is going to be one amazing cake you will ever have.
Let us quickly see how to make it.
A Step by Step Tutorial to make Chocolate Tres Leches Cake:
Step 1 – Prepare the Chocolate Cake
Now you can, of course, use a devil’s food cake box and make yourself an 8×8 inches tres leches cake or 13×9 inches whatever your box mix calls for
In that case directly skip to Step 2. If you are making use of a box mix make sure you use a butter based recipe.
But let me tell you it is fairly easy to make a chocolate cake from scratch.
And here is how you make it.
We will be using my Hot Milk Cake recipe for this one.
So let us begin by heating up milk in a saucepan (pic 1).
Add butter to it (pic 2) and heat the milk until the butter dissolves (pic 3) and the milk just begins to boil.
No need to go upto the boiling stage.
Put this to a aside.
In a separate bowl, sieve together – flour, cocoa powder, baking powder, baking soda and salt. Set aside (pic 4 to 8).
Combine the wet ingredients – Yogurt, Sugar and Vanilla Essence. Whisk until homogenous (pic 9 – 11).
Now start alternating between the dry ingredients and the hot milk mixture starting with dry and ending with dry (pic 12-13).
Fold until you get a batter like consistency (pic 14).
Pour it into a square cake pan.
I have used an 8 inches cake pan that I have buttered and lined with parchment paper.
Bake it in a preheated oven – 180°C for 35-45 mins.
or until a skewer inserted in the centre comes out clean.
Step 2 – Preparing the 3 Milk Layer
This is the best and easiest part of the recipe.
All you have to do is add some hot milk (pic 16) (Milk that you have heated up just a bit) to the chopped chocolate (pic 15) to melt the chocolate ofcourse.
Mix until the chocolate melts.
Then whisking continuously add in the heavy cream (pic 17) and condensed milk (pic 18).
That’s it your 3 milk is ready to be poured on the cake.
Original recipe calls for using Evaporated Milk but I know some of you might not have it handy so I have substituted it with regular milk you can very well use Evaporated Milk if you have it.
Poke your cake with a skewer or fork.
And simply pour all of your milk on the cake.
Refrigerate the cake for 3-4 hours so that it has time to absorb the yummy goodness.
Step 3 – Make Whipped Cream Topping
Let us prepare the chocolate ganache for that first..
I have taken some chopped chocolate and whipping cream in a bowl which I am going to melt in my microwave in an interval of 30 sec until the chocolate is melted and combined with the cream
Set aside to cool completely.
You can also combine the two over double boiler if you prefer.
Onto another bowl I am going to whip the whipping cream (pic 20) until it forms soft peaks.
Once you reach that stage, add the chocolate ganache that should have cooled by now. If not let it cool completely and only then add.
So add the ganache (pic 21) and whip till stiff peaks and that’s it your yummy chocolate mousse frosting (pic 22) is ready.
Instead of this, you can also use simple chocolate whipped cream frosting using cocoa powder too.
Ok so go ahead and cover your cake entirely with the cream and smooth the top,
Do not worry about the edges as we are going to trim them to make our cake look pretty.
You don’t have to do it if you don’t want to do it.
Refrigerate it for 30 mins so that the cream on top sets completely.
And that’s it our cake is all ready.
Like I said to trim it or not is totally upto you.
I am trimming it to make it look pretty as I served this as part of my home restaurant lunch menu.
How to Serve the Cake
There are so many ways in which you can serve this cake.
Dust the top with cocoa powder and slice it and enjoy. Like I have done today.
You can also serve them with some more chocolate milk – For this place a slice of cake and pour additional chocolate milk on the plate and serve.
This would be similar to what we had done in our Death by Mango Cake.
Or entirely skip the mousse topping and add more chocolate milk on top and a dollop of cream. Just delicious.
To customise the cake is totally upto you.
This truly made the best anniversary cake for us this year.
Hope you do give it a try to sometime.
What to serve with the Cake?
I totally can imagine myself sitting in that cozy nook of my favourite cafeteria and enjoying the cake with a cup of hot chocolate.
Won’t it be so good..
Sipping a hot drink and enjoying your chilled cake?
You can pretty well serve a black coffee or may be even a cappuccino.
When to make this Cake?
Well though not authentic, this cake would be perfect for Cinco de Mayo especially if you are allergic to eggs or just don’t eat eggs.
The chocolate would be such a refreshing change.
You can also make this cake for any celebrations – Birthdays, Anniversaries or any occasion.
Potluck Parties would also be the ideal time, as you can make it in a casserole, soak the cake in that itself add the whipped cream topping and carry it to the party and be awarded with everyone’s praises.
Trust me this would make the best Potluck Dessert idea.
My top tips to make this Chocolate Tres Leches Cake:
- Never over-mix the cake batter. There is a right way of adding and mixing the ingredients which you can learn more about from my Free ebook by clicking here.
- It is important to use a butter-based recipe here. This ensures that the cake remains intact and not turn soggy even with the addition of the 3 types of milk that we add on.
- Poking the cake ensures that the cake absorbs all the milk that you add.
- Use good quality chocolate that you like to make the chocolate milk for a decadent flavour.
- Do not over-whip the cream that goes on top or else it would separate and turn into butter.
- Chill the cake every time to ensure that the cake has time to absorb the milk and also the cream on top has got time to set.
Each time I share a recipe on the blog, I also share some snippets on Instagram.
And every single time, I am surprised to see the queries that you guys ask me there.
Sharing some of those here too for you all.
Frequently Asked Questions:
Can I use this recipe to make a layer cake?
Yes you can.
Simply bake the cake in a 7 or 8 inch round or square tin of choice.
Level the cake into 2.
Soak each layer with chocolate milk.
Finally fill and frost using the chocolate mousse frosting.
Or you can also choose to make this tres leches cake with chocolate ganache instead.
Can I skip the whipped cream topping?
Yes of course.
Simply serve the cake with some more chocolate milk on the side in that case.
How long does this cake last?
Since we are trimming this cake and then slicing I find that the cake dries faster than any other cake which remain intact from one side.
Like any other cake this cake would also last for 3 days in the refrigerator.
Can I freeze the cake?
Yes you can.
This stays good for up to 3 months.
In that case just don’t do the whipped cream topping.
Do it when you are about to serve the cake.
Can I use a round tin instead of square?
Of course you can.
Use a round cake tin, square or even rectangle or even a casserole would work. Anything that you have.
I have used a 8×8 inch square cake tin.
What type of Cream can I use?
Use any cream with 35% or more than than fat content.
I have a detailed blog post on whipped cream 101. You can read that
Or if you do not have much time handy then check out my Instagram profile where I have shared the same in a super concise infographic manner.
PS Note: I never expected that it would get more than 100 saves and shares in a single day 😀 Thank you for loving it 🙂
Is the Cake Soggy?
No the cake is moist.
Like I mentioned previously, this is the reason to use a butter based cake recipe as the base as it would absorb all the milk that we are adding in.
Avoid oil based eggless cake base recipe for this cake.
If you are using a box cake mix, make sure to use the one that calls for butter to be added.
This recipe is perfect for a beginner too as you don’t have to worry about the smooth frosting on top.
Messier it is, the more rustic it would look!!
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Eggless Chocolate Tres Leches Cake
Chocolate Cake Base
- 1.5 cups (180 gms) APF/Maida
- 1/2 cup (50 gms) Cocoa Powder
- 1.5 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup (100 gms) Yogurt
- 1 cup (200 gms) Sugar
- 1/2 tsp Vanilla Essence
- 2/3 cup (150 ml) Milk
- 1/2 cup (113 gms) Butter
Three Milk Layer
- 25 gms Chocolate, chopped
- 2/3 cups (150 ml) Milk, hot
- 1/3 cup (75 ml) Heavy Cream
- 2/3 cups (200 gms) Condensed Milk
Chocolate Mousse Frosting
- 60 gms Chocolate, chopped
- 1 cup (30 gms+220 gms) Whipping Cream
Step 1 – Chocolate Cake Base
- In a saucepan, heat the milk and butter until the butter melts and the milk just begins to boil but is not boiling.
- Take it off the flame and set aside.
- In another bowl, sieve together flour, cocoa powder, baking soda, baking powder and salt. Set aside.
- Whisk together the yogurt, sugar and vanilla essence until homogenous in a separate bowl.
- Add 1/3 of your dry ingredients into the yogurt mixture and fold. When you can still see some bits of flour left out add 1/2 of your milk+butter mixture and fold again.
- Basically alternating between the dry ingredients and Milk+Butter mixture combine everything into a cake batter. Always start and end with dry ingredients so you would be adding the flour mixture in 3 batches and the hot milk+butter mixture in 2 batches.
- Once the batter is ready, pour it into your prepared cake pan and bake in a preheated oven of 180°C for 35-45 mins until a skewer inserted in the centre comes out clean.
- Let it sit in the pan itself for 3-5 mins. Release the edges using a knife and invert the cake pan onto a wire rack, remove the parchment paper and allow the cake to cool completely.
Step 2 – Preparing the Three Milk Layer
- Onto a bowl, add in the chopped chocolate followed by Hot Milk (Milk that is heated enough to melt the chocolate).
- Whisk to combine. Then whisking continuously add in the whipping cream followed by condensed milk until homogenous. And your chocolate milk is ready.
- Put the now cooled cake back into the cake pan and poke some holes on top using a skewer or fork.
- Pour the chocolate milk on top. Refrigerate the cake for 3-4 hours to allow the cake to absorb all the chocolate milk that you have added
- Please note: If you are using a spring form pan then make sure to line it with a parchement paper so that the milk doesn't flow out.
Step 3 – Chocolate Whipped Cream (Mousse) Frosting
- In a bowl add in the chopped chocolate and 30 ml of Whipping Cream and then melt the microwave in an interval of 30 seconds until the chocolate melts and combines with the cream. Set aside to cool and thicken. This is your chocolate ganache
- Onto another bowl, take the remaining cream and whip till soft peaks.
- Add the cooled ganache and whip until stiff peaks to make the chocolate mousse frosting.
- Use this frosting on top of cake and smoothen the top. Put it back into the fridge for 30 mins to allow the cream to set.
- After 30 minutes, trim the edges of the cake (optional). Dust some cocoa powder. Slice and serve.
- This is not an authentic Tres Leches Cake as I have not used eggs and evaporated milk in this recipe. Also have added chocolate to make a chocolate version.
- If you like to use eggs in your cake then in this recipe you can use 2 eggs in place of yogurt for making the chocolate cake.
- You can use a round, square, rectangle cake pan or even a casserole to bake this cake. I have used an 8 inches square tin here.
- Make sure to use a butter-based cake base recipe to ensure that the cake absorbs all the chocolate milk that you are adding.
- To make the chocolate milk, feel free to use any chocolate that you like. I have used Whittaker’s Dark Chocolate.
- The authentic recipe calls for the addition of evaporated milk but I understand for some of my reader it won’t be available easily so I am using plain regular milk instead. You can use any that you like.
- In place of making a chocolate mousse frosting, you can simply whip the cream with some cocoa powder and use it. Click here for the detailed basic chocolate whipped cream frosting recipe.
- Use a cream with 35% or more fat content as only those cream would whip beautifully to stiff peaks.
- Basic tips like not over-mixing the cake batter, not over-beating the cream apply to this recipe as well.
- Don’t forget to check my Top tips to make the Chocolate Tres Leches Cake from above.
How to Store the Cake?You can store the cake in the refrigerator for up to 3 days and in the freezer for up to 3 months. Find details on how to make a layered cake using this recipe, how to serve chocolate tres leches cake, when to make the cake etc from the post.
This Moist Chocolate Cake is the answer to all your problems.. lol..
Well honestly your search for the best and moist Eggless Chocolate Cake ends here.
A chocolate cake drenched in three types of sweetened milk and finished off with decadent mousse layer, this chocolate Tres Leches cake is every chocolate lover’s dream cake.
Find the detailed recipe in a step by step pictorial as well as video format in the post.
I will see you soon with yet another one