Sunday, May 17, 2015

Dark Chocolate Tres Leches Cake

I'm taking a break from healthy posting in favor of something fun! Actually, I'm digging into my past for a recipe that I originally shared on my friend Kristin's blog, Frugal Antics of a Harried Homemaker. I am so craving dark chocolate right about now....

Everything in moderation, right? I went a little overboard yesterday on my diet change of lifestyle. A trip through the aisles of Costco will do that. They really need little calorie UPC codes at all of the sample stations to scan into the MyFitnessPal app. On second thought, maybe it's best not to know....

The best part of this Tres Leches Cake is how easy it is....just one bowl.

I first made a Tres Leches Cake a few years ago for a holiday post. It is a Cafe Latte copycat recipe that I use's that good! This chocolate version is take on the original and I really like how it turned out. 

Dark Chocolate Tres Leches Cake

Making a Tres Leches Cake even better is no easy task....unless you make a Dark Chocolate version!


  • Cake:
  • ¼ cup oil
  • ¾ cup granulated sugar
  • 2 Eggs
  • 1 tsp. vanilla extract
  • ¾ cup flour
  • ¼ cup dark cocoa
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • ½ cup buttermilk
  • Soaking Liquid:
  • ½ of a (14 oz) can of sweetened condensed milk
  • 1 cup half/half
  • ¼ tsp vanilla
  • 1 ½ tablespoons dark cocoa
  • Frosting:
  • 2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 2 tablespoons dark cocoa
  • ½ tsp. vanilla
  • Chocolate and/or White Chocolate Curls, for garnish


  1. Preheat oven to 350 degrees F.; grease and flour an 8 inch cake pan (using an 8" rather than a 9" pan will make it easier to split in half).
  2. In a large mixing bowl, whisk together the oil, sugar, eggs, and vanilla.
  3. In another bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
  4. Fold the flour mixture into the egg mixture.
  5. Slowly add the buttermilk, mixing until well blended.
  6. Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until the top springs back when lightly touched.
  7. Remove from oven and cool for at least ten minutes before removing from pan.
  8. Carefully, cut the cake in half, horizontally.
  9. Place each half sliced side up on a rack to cool completely.
  10. While the cake is cooling, whisk together the sweetened condensed milk, the half/half, the vanilla, and the cocoa.
  11. Slowly pour the liquid over each half of the cake.
  12. Cover and chill for several hours.
  13. When ready to assemble the cake, whip the cream until stiff, adding the powdered sugar and cocoa.
  14. Place one of the cake halves on a serving plate, cut side up.
  15. Spread whipped cream over the top of the cake layer, and then top with the second cake half.
  16. Frost the top and the sides of the cake with the remaining whipped cream.
  17. Garnish with raspberries or chocolate curls, if desired.

I topped mine with chocolate curls, but raspberries would make a tasty addition, yes?

Don't let the number of steps fool's really quite easy. Now, I just need to figure out the Salted Caramel version........

1 comment: