Mexican Chocolate Tres Leches Cake Recipe
If you’re on the hunt for a dessert that brings together irresistible chocolate flavor with a little spicy kick and a luxuriously moist texture, look no further than this Mexican Chocolate Tres Leches Cake. It takes the classic tres leches cake to a whole new level by blending rich cocoa, a touch of cinnamon, and cayenne pepper for an exciting twist that wakes up your taste buds. From its tender crumb soaked in a luscious chocolate milk mixture to the fluffy, chocolate-infused whipped topping, this cake is a celebration of flavors and textures that’s impossible not to love.
Ingredients You’ll Need
This Mexican Chocolate Tres Leches Cake uses straightforward ingredients, each playing a vital role in crafting a deeply flavorful and perfectly moist cake. The balance between spices, chocolate, and milks ensures a rich experience that’s both comforting and adventurous.
- Hot coffee: Adds depth and enhances the chocolate flavor.
- Unsalted butter: Provides richness and tenderness to the cake.
- Large eggs: Essential for structure and moisture.
- Whole milk: Contributes creaminess and helps combine the batter.
- Pure vanilla extract: Adds warmth and balances the chocolate notes.
- Granulated sugar: Sweetens and tenderizes the crumb.
- All-purpose flour: The backbone that gives the cake its structure.
- Unsweetened cocoa powder: Brings intense chocolate flavor and beautiful color.
- Cinnamon: A subtle spice that complements the chocolate perfectly.
- Cayenne pepper: Adds a playful heat that makes this cake uniquely memorable.
- Baking powder and baking soda: Leavening agents for a light and airy texture.
- Salt: Enhances flavor and balances sweetness.
- Semi-sweet chopped chocolate: Melts into pockets of gooey chocolate throughout the cake.
- Sweetened condensed milk: A key player in making the cake moist and luscious.
- Evaporated milk: Adds creamy body to the soaking liquid.
- Chocolate milk: Infuses the cake with extra chocolatey goodness.
- Heavy whipping cream: Forms the decadent whipped topping.
- Cocoa powder (for topping): Enhances the whipped cream’s chocolate flavor.
- Cinnamon and cayenne pepper (for topping): Give the finishing touch with spice and warmth.
How to Make Mexican Chocolate Tres Leches Cake
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking pan well with butter or cooking spray. This ensures your cake won’t stick and slides out effortlessly once baked.
Step 2: Melt Butter with Coffee
In a medium bowl, stir together the hot coffee and unsalted butter until the butter melts completely. If some butter remains solid, pop the mixture into the microwave for a quick 30 seconds. This coffee-butter blend adds richness and deep chocolate notes to the cake.
Step 3: Mix Wet Ingredients
Grab a large bowl and whisk together the eggs, whole milk, vanilla extract, and granulated sugar until you have a smooth, combined mixture. This is the liquid base that’ll help create a velvety cake texture.
Step 4: Combine Dry Ingredients
In another bowl, sift together the all-purpose flour, unsweetened cocoa powder, cinnamon, cayenne pepper, baking powder, baking soda, and salt. Mixing these dry ingredients thoroughly allows your spices and leavening agents to be evenly distributed for perfect flavor and rise.
Step 5: Incorporate Ingredients
Add the dry ingredient mixture to the wet egg mixture, stirring only halfway to combine. Then pour in the coffee-butter mixture and gently mix until combined fully. When you fold in the chopped semi-sweet chocolate, the batter will get these wonderful chunks of melty chocolate that make every bite exciting.
Step 6: Bake Your Cake
Pour the batter into your prepared pan and bake in the preheated oven for 45 to 50 minutes. The cake is done when a toothpick inserted comes out with a few moist crumbs. Let the cake cool completely before moving on to soaking.
Step 7: Soak the Cake with Milks
In a bowl, combine the sweetened condensed milk, evaporated milk, and chocolate milk, stirring well. Using a fork or toothpick, poke lots of holes all over the cooled cake to make sure it soaks up the milk mixture evenly. Pour the milk blend slowly over the cake and refrigerate for at least an hour, allowing the liquid to seep in perfectly.
Step 8: Make the Whipped Topping
Whip the heavy cream together with cocoa powder, cinnamon, and cayenne pepper until stiff peaks form. This fluffy topping brings a light yet richly flavored finish to the cake, perfectly balancing the moist layers beneath.
Step 9: Assemble and Serve
Spread the whipped topping generously over the chilled cake. For a final, festive flourish, dust with powdered sugar, sprinkle on a bit more cinnamon, and add a touch of cayenne if you want to dial up the heat. Slice your Mexican Chocolate Tres Leches Cake and dive into each indulgent, spicy bite!
How to Serve Mexican Chocolate Tres Leches Cake
Garnishes
This cake is naturally stunning but garnishing it adds an extra wow factor. Fresh raspberries or sliced strawberries provide a bright, tangy contrast to the chocolate richness, while a sprinkle of toasted coconut or chopped toasted pecans adds a delightful texture and nutty aroma. A drizzle of caramel or chocolate sauce amps up the decadence when serving to guests.
Side Dishes
Pairing this cake with a cup of strong coffee or a rich Mexican hot chocolate complements the spicy notes perfectly. For a lighter contrast, serve alongside fresh fruit salad — citrus or tropical fruits are especially good at balancing the chocolate and spice.
Creative Ways to Present
For a party or special occasion, try slicing the cake into small squares or even turn it into a layered trifle with alternate layers of crushed cake, whipped cream, and berries in individual glasses. Another fun idea is to serve it with a scoop of cinnamon-spiced vanilla ice cream for a temperature and texture contrast that’s utterly divine.
Make Ahead and Storage
Storing Leftovers
This Mexican Chocolate Tres Leches Cake stays moist and fresh when stored in an airtight container in the refrigerator. It’s best enjoyed within 3 to 4 days, though the flavors tend to meld beautifully after a day, making each bite even more luscious.
Freezing
If you want to save some cake for later, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. Frozen cake slices will keep well for about 2 months. Thaw overnight in the fridge before serving to maintain that perfect texture.
Reheating
While this cake is often enjoyed chilled, if you’d prefer it a bit warmer, pop a slice in the microwave for 15 to 20 seconds. Avoid overheating to prevent melting the whipped topping too much. A gentle warm-up brings out all the chocolate nuances beautifully.
FAQs
Can I adjust the spiciness in Mexican Chocolate Tres Leches Cake?
Absolutely! The cayenne pepper is flexible based on your tolerance. Start with less if you’re unsure, as you can always add a sprinkle to individual slices when serving for those who want more heat.
Is this cake gluten-free?
The traditional recipe uses all-purpose flour, so it is not gluten-free as written. However, you could experiment with a gluten-free flour blend to adapt it, keeping in mind the texture might alter slightly.
How long should the cake soak in the milk mixture?
At least one hour in the fridge is recommended, but leaving it overnight will deepen the flavor and improve moisture absorption even more.
Can I make the whipped topping ahead of time?
You can prepare the whipped cream topping a few hours in advance and keep it refrigerated. Just give it a quick whisk before spreading if it starts to soften.
What’s the best way to cut and serve this cake?
Use a sharp knife dipped in hot water and wiped dry after each cut. This technique helps you slice cleanly without the whipped topping sticking to the blade, giving you perfect squares every time.
Final Thoughts
Making and enjoying Mexican Chocolate Tres Leches Cake is like giving yourself a little gift of happiness that blends tradition with a twist of excitement. Every step from mixing to soaking to topping envelops your kitchen with warm aromas and anticipation. Don’t hesitate to try it—it’s a dessert that’s sure to become your new favorite for celebrations or any day you want to treat yourself with something special and unforgettable.
Print
Mexican Chocolate Tres Leches Cake Recipe
- Total Time: 1 hour 10 minutes plus chilling time
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Mexican Chocolate Tres Leches Cake is a rich and moist dessert combining the classic tres leches soaking technique with deep chocolate flavors and a hint of warming spices like cinnamon and cayenne pepper. Perfect for chocolate lovers seeking a luscious and slightly spicy twist on the iconic tres leches cake.
Ingredients
Cake Ingredients
- 1 cup hot coffee
- 12 tablespoons unsalted butter
- 4 large eggs
- 1 1/3 cups whole milk
- 3 teaspoons pure vanilla extract
- 2 cups granulated sugar
- 1 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon cinnamon
- 1/4–1/2 teaspoon cayenne pepper
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces semi-sweet chocolate, chopped
Milk Mixture
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 1 cup chocolate milk
Whipped Topping
- 2 cups heavy whipping cream
- 1/2 cup cocoa powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Prepare Pan: Grease a 9×13 inch baking pan with butter or use cooking spray to prevent sticking.
- Melt Butter in Coffee: In a medium bowl, combine hot coffee and butter, stirring until the butter is completely melted. If needed, microwave for 30 seconds to finish melting.
- Mix Wet Ingredients: In a large bowl, whisk together eggs, whole milk, vanilla extract, and granulated sugar until well combined and slightly frothy.
- Combine Dry Ingredients: In a separate medium bowl, sift and mix the all-purpose flour, cocoa powder, cinnamon, cayenne pepper, baking powder, baking soda, and salt thoroughly.
- Integrate Mixtures: Add the dry ingredients to the wet egg mixture gradually, stirring until halfway combined. Then pour in the coffee and butter mixture, stirring until the batter is smooth and fully combined.
- Add Chopped Chocolate: Fold in the chopped semi-sweet chocolate pieces evenly throughout the batter for added richness.
- Pour Batter into Pan: Transfer the batter to the prepared baking pan, spreading it evenly.
- Bake Cake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter.
- Cool Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
- Prepare Milk Soaking Mixture: Once the cake is cool, combine the sweetened condensed milk, evaporated milk, and chocolate milk in a bowl, mixing well.
- Poke Holes in Cake: Using a toothpick or fork, poke numerous holes all over the surface of the cooled cake to allow the milk mixture to soak deeply.
- Soak Cake: Pour the combined milk mixture over the entire cake evenly, ensuring it absorbs as much liquid as possible.
- Refrigerate: Place the soaked cake into the refrigerator for at least 1 hour to chill and let the flavors meld.
- Prepare Whipped Topping: In a chilled bowl, beat the heavy cream, cocoa powder, cinnamon, and cayenne pepper together until stiff peaks form. Use an electric mixer or whisk by hand.
- Frost Cake: Spread the chocolate spiced whipped cream evenly over the chilled cake surface.
- Garnish and Serve: Optionally dust the top with powdered sugar, extra cinnamon, and a light sprinkle of cayenne pepper for added flavor and decoration. Slice and enjoy your decadent Mexican Chocolate Tres Leches Cake!
Notes
- The cayenne pepper can be adjusted or omitted depending on your spice preference.
- Make sure to poke plenty of holes so the milk mixture soaks in thoroughly for a moist cake.
- This cake is best served chilled after allowing it to soak overnight for maximum flavor.
- Use high-quality semi-sweet chocolate for better texture and taste.
- For a dairy-free version, substitute dairy milks with alternatives, though the texture will vary.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking and soaking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cake)
- Calories: 450 kcal
- Sugar: 40 g
- Sodium: 210 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 110 mg
Keywords: Mexican chocolate cake, tres leches cake, chocolate tres leches, spicy chocolate dessert, Mexican dessert, moist chocolate cake
