A rich and moist chocolate twist on the classic Tres Leches cake, soaked in a chocolate-infused three-milk mixture and topped with whipped cream.

Units Scale

Cook Mode Prevent your screen from going dark

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
In a bowl, sift together flour, cocoa powder, baking powder, and salt.
In a separate bowl, beat egg yolks with 3/4 cup sugar until pale and thick. Stir in milk and vanilla extract.
Gradually add dry ingredients to the yolk mixture and mix until just combined.
In another clean bowl, beat egg whites to soft peaks. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
Gently fold egg whites into the batter in batches, being careful not to deflate them.
Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
Let the cake cool for 10 minutes. Poke holes all over the top with a fork.
In a bowl, whisk together evaporated milk, sweetened condensed milk, heavy cream, and chocolate syrup.
Slowly pour the milk mixture over the cake, letting it absorb. Chill in the fridge for at least 4 hours or overnight.
Before serving, whip heavy cream with powdered sugar and vanilla extract to stiff peaks.
Spread whipped cream over the cake and garnish with cocoa powder or chocolate shavings if desired.