Chocolate Tres Leches Cake

This chocolatey spin on a classic tres leches cake uses Rodelle Gourmet Cocoa Powder to make a rich yet airy chocolate sponge cake. The sponge cake absorbs the delicious tres leches mixture and is topped with a simple whipped cream and finished with a dusting a cinnamon. Served chilled, this sheet cake is perfect for any gathering!

  • Easy
  • 60 mins
  • 12 servings
chocolate tres leches cake sliced on a plate with white whipped cream and cinnamon sprinkled on top
chocolate tres leches cake in a dark pan with white whipped cream and cinnamon sprinkled on top chocolate tres leches cake sliced on a plate with white whipped cream and cinnamon sprinkled on top chocolate tres leches cake in a dark pan with white whipped cream and cinnamon sprinkled on top
Ingredients

For the cake

  • ¾ cup all-purpose flour (100g)
  • ¾ cup Rodelle Gourmet Cocoa Powder (90g)
  • 2 teaspoons baking powder
  • 5 large eggs (separated)
  • 1 cup granulated sugar (200g)
  • 1 teaspoon Rodelle vanilla extract
  • 1 teaspoon salt
  • ½ cup whole milk (120 milliliters)

For the tres leches

  • 1-14 ounce can sweetened condensed milk
  • 1-12 ounce can evaporated milk
  • 1 cup heavy cream (240 milliliters)

For the whipped topping

  • 1 pint heavy cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon cinnamon
Uses
Occasions
Directions
  1. Pre-heat the oven to 350˚F degrees. In a medium bowl, mix together flour, cocoa powder, baking powder and salt. If there are any large clumps, sift the mixture.
  2. In a separate bowl, whisk together egg yolks, ¾ cup granulated sugar, whole milk, & vanilla extract.
  3. Whisk the flour mixture into the egg yolk mixture. Whisk until all lumps are gone.
  4. In a stand mixer or a medium bowl with a hand mixer, beat the egg whites. Once the egg whites are foamy, slowly pour the remaining ¼ cup granulated sugar into the egg whites. Mix on high until stiff glossy peaks are formed.
  5. Take 1/3 of the whipped eggs whites and fold them into the bowl with the chocolate batter mixture.
  6. Once 1/3 are incorporated, fold in another third of the egg whites, being gentle to not lose any air in the egg whites.
  7. Incorporate the last third of the egg whites. Do not over incorporated, stop once the mixture looks just about homogeneous.
  8. Spray the bottom of a 13x9 cake pan with non-stick spray. Avoid the sides of the pan as much as possible.
  9. Carefully pour the batter into the pan. Bake for 20-25 min until a toothpick comes out clean.
  10. Once baked, let the cake cool completely at room temperature.
  11. Mix together heavy cream, sweetened condensed milk and evaporated milk.
  12. Using a fork or skewer, poke holes all over the cooled chocolate cake.
  13. Slowly pour the milk mixture all over the top of the cake, letting the mixture absorb in different areas of the cake.
  14. Rest the cake in the fridge for a few hours or overnight.
  15. Once the cake is rested, make the whipped topping. Use a hand or stand mixer to whip the heavy cream and powdered sugar together to stiff peaks.
  16. Spread the whipped cream in an even layer over the top of the cake. Sprinkle cinnamon over top.
  17. Serve chilled and store in the refrigerator.

Notes:

  • Be careful when folding the egg whites into the batter, you want to retain as much volume to result in a light and spongy cake.
  • Try to cover every inch of the cake in the tres leches mixture when slowly pouring over the cake, to ensure the best distribution.
  • When spraying non-stick spray on the pan, avoiding the sides of the pan, this will help the cake get as much height as possible.
  • This recipe was created for Rodelle by Laura Nutis, part of ADM's Culinary Team. Photos by Amanda at @frommetovuu.