A decadent twist on the classic Latin American dessert, this Chocolate Tres Leches features a light, airy chocolate sponge cake soaked to perfection in a rich three-milk cocoa mixture. Topped with a silky whipped cream cheese frosting and a dusting of cocoa, it offers an exceptionally moist, melt-in-your-mouth bite in every slice.
Ingredients
Chocolate Sponge Cake
5 large eggs, room temperature
caster sugar – 150g
all-purpose flour – 120g
cornstarch – 15g
unsweetened cocoa powder – 30g
salt – ¼ tsp
vanilla extract – 1 tsp
Chocolate Tres Leches Soak
whole milk – 400ml
sweetened condensed milk – 400g
whipping cream -300ml
unsweetened cocoa powder – 25g
vanilla extract – 1 tsp
Cream Cheese Whipped Cream Topping
whipping cream – 250g cold (Redman)
softened cream cheese – 100g
icing sugar – 1 tbsp
vanilla extract – 1 tsp
Pinch of salt (optional)
Instructions
Bake sponge: whip eggs & sugar for 8-10 min to ribbon stage. Fold the sifted dry ingredients in 2 batches. Bake in a 10 inch parchment lined square pan at 170°C for 25-30 min. Cool completely.
Mix Soak: Whisk cocoa into warm milk until smooth, then stir the remaining whole milk, condensed milk, whipping cream & vanilla and chill it.
Soak sponge: Remove parchment, place sponge back in tray over a splash of soak, poke holes across the cake and pour remaining milk mixture over it. Refrigerate for 12-16 hours.
Make topping: Mash softened cream cheese, icing sugar and vanilla together with a spatula until smooth, then add cold whipping cream and beat to medium stiff peaks.
Assemble & Finish: Spread whipped cream over the soaked cake, chill for 1-2 hours and dust with unsweetened cocoa powder before serving.
