“A chocolate version of a Mexican classic. This moist and delicious cake tastes like you spent all day in the kitchen but a boxed mix makes it so easy! For variety, you can add one tablespoon coffee-flavored liquor (such as Kahlua®) to your milk mixture or a 1/2 teaspoon of cinnamon to your cake batter.” - by MrsFisher0729
Ingredients
Adjust Servings
Original recipe yields 1 cake
Directions
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch pan with butter and flour.
- Beat cake mix, chocolate milk, canola oil, eggs, and espresso powder together in a large bowl with an electric hand mixer on a low speed until dry ingredients are moistened. Increase speed to medium and continue beating another 2 minutes; pour into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Remove cake from the oven and allow it to cool in the pan until it is no longer hot to the touch. While the cake is still warm, poke lots of holes all over the cake with a small skewer or a fork.
- Whisk sweetened condensed milk, half-and-half, evaporated milk, and 3 tablespoons cocoa powder together in a bowl until cocoa is mostly incorporated into the liquid; slowly pour the milk mixture evenly over the cake. Allow the cake to cool completely as the liquid soaks into it.
- Sift confectioners' sugar and cocoa powder together in a bowl.
- Beat heavy whipping cream in a stand mixer on medium speed for about 1 minute. While continuing to mix, add sugar-and-cocoa mixture to the cream in 2 batches, allowing the first to incorporate before adding the second. Increase mixer speed to medium-high; beat until soft peaks form and the cream is thickened and spreadable. Spread chocolate whipped cream on the cake to serve.
Nutrition
Amount Per Serving (18 total)
- Calories
- 472 cal
- 24%
- Fat
- 30.8 g
- 47%
- Carbs
- 46.3 g
- 15%
Based on a 2,000 calorie diet
Share It
Reviews (12)
Rate This Recipe
"This is a fabulous cake! Ever since I made it my family has been begging me to make it again. Love that. Very easy to make to which is always a plus. I couldn't find the Swiss chocolate cake so I ende..." See mored up using Devil's Food. I realized when I was making it that my cake mix was 16 oz and not the 18.25 called for. I wasn't sure what would happen since it was a smaller box so I cut the chocolate milk down to 1 cup. It worked nicely. When I was making this my hubby and my boys were thinking it was going to be weird since you pour all the milks over the cake, but they all loved it. When I went to make the frosting I realized I only had 1 1/2 cups of cream so I had to cut the frosting in half :( Still really good. Hubby even went back for another piece later in the night, which isn't something he does with cake. Fantastic recipe! Thanks MrsFisher0729 :)"
LilSnoo
"Delicious! I couldn't find a 18.25oz cake mix, so I used a 16oz mix, keeping the other ingredient amounts the same. The cake turned out perfect. Once I mixed all the milks together, it looked like it ..." See morewas way too much, but the cake managed to soak it all in. I ended up whipping the cream a bit too long and it was more of a mousse, but still tasty! I made this for a party and it disappeared in no time."
Christina
"DELICIOUS! I love the reg. version of Tres Leches Cake, so I knew this would go over well, and it did! I shared some w/ my mom and dad and they loved it too. I also could not find swiss chocolate cake..." See more mix, so I used devil's food. To make my life a bit easier, for the icing, I just beat together 2 cups of heavy whipping cream and a box of chocolate instant pudding, until thick, and spread that over top...perfect. This is a definite keeper~YUM! Thanks for sharing. :)"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
