Chocolate Tres Leches Recipe -
Chocolate Tres Leches Recipe

Chocolate Tres Leches

Recipe by  

"Pour a triple-milky chocolate sauce over and into a warm cake, chill, then top with chocolate curls or your favorite fruit for an easy variation on a classic dessert."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. Prepare cake mix as directed or warm prepared cake.
  2. Combine the 3 milks and extract. Remove 1/2 cup mixture to a smaller bowl; whisk in cocoa powder and cinnamon until smooth. Slowly whisk chocolate mixture back into larger milk mixture.
  3. Remove baked cake from oven. Cool slightly and transfer to a larger baking pan or deep serving dish. Using a fork, poke holes liberally in top and sides of cake. While cake is still warm, pour half the milk mixture overtop. Wait one minute and pour remainder over cake.
  4. Cover and chill 1 hour. Keep extra sauce on the table to spoon over top. Garnish as desired. Store leftovers covered in refrigerator.
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  • Notes
  • Garnish suggestions: White & dark chocolate curls, sprinkled with cinnamon & cocoa, fresh pears on the side, peeled and thinly sliced Gooseberries or raspberries, fresh pineapple and mango, sprinkled with toasted coconut.

Reviews More Reviews

Most Helpful Positive Review
Sep 07, 2012

So easy and delicious. We live down here in south Texas on the border and I use Mexican vanilla in all of my baked dishes. Mexican vanilla has a slight spiciness to it (which is why I believe this recipe calls for cinnamon - Mexican vanilla almost has a cinnamon-y taste to it). That being said, I used Mexican vanilla instead of regular and it was perfect. I do not remove mine from the pan but poke holes in the top and pour on the milk liberally - it always leaves a bit of milk in the bottom of the pan as each piece is removed. This is how we like it down here :) Can't beat this easy recipe! P.S. After chilling overnight we topped it with real whipped cream and garnished with chocolate curls.

Most Helpful Critical Review
Mar 24, 2012

I made this for a party and it was surprisingly good. I wasn't really sure about the cinnamon, and I'm still not convinced that I liked the cinnamon in it, but my friends said that they thought it added a unique flavor that made it great, so I'll take their word on it. However, next time I'll try it without the cinnamon just to see how I like it.


8 Ratings

Oct 07, 2011

I love this recipe. I did cut the milk amounts in half because we don't like a soggy cake and I added 1/2 teaspoon coconut extract to the milks. I also use Betty Crocker Chocolate fudge cake mix and Dutch cocoa. I have a friend who orders this cake often and her and her family just love it.

Sep 16, 2011

This recipe was delicious!. I am an Hispanic person and in my country we used to eat tres leches cake. I wanted to make this kind of cake for a friend of mine for her birthday and I knew that she love chocolate. when I found this recipe I made it without thinking much. She loved it a lot! and her family too. My husband and I don't care much of chocolate but this cake was very good that I can make it again :) . But i didn't use cinnamon because we don't use that ingredient for tres leches cake in my country and I don't think it goes well with that cake.

Dec 04, 2007

This chocolate tres leches was not good,ibaked it for thanksgiving.My husband is a mexican we always have tres lechesfor birthdays,and specialholidays.Noone liked it.

Jan 11, 2012

Very delicious room temp or cold. Made for a church small group and everyone loved. Oh the only change I had to make, I had no evaporate milk so used the only other milk I had, 2%. Will have to try again some time with the evap milk.

Dec 11, 2011

This came out looking nothing like the picture (my husband joked I should call it "Ugly Cake"), but it was delicious. I do wish it looked a bit prettier since we do eat with our eyes first... but it was really a tasty cake. Great for potlucks or (nearly) last minute needs.


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  • Calories
  • 579 kcal
  • 29%
  • Carbohydrates
  • 71.8 g
  • 23%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 19.3 g
  • 30%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 593 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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