Chocolate Tres Leches

Chocolate Tres Leches


"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."


servings 579 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 579 kcal
  • 29%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 71.8g
  • 23%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 593 mg
  • 24%

Based on a 2,000 calorie diet

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  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.


  • 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.
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  1. 8 Ratings


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 ...

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...

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 sh...