Chocolate Tres Leches: Your new favorite dessert

Published July 7, 2024

I was always a pie guy before I moved to Mexico. I had found cakes to be miserably dry for my liking, with the generic birthday cake being the most egregious offender.

Cut to my late 20’s when I discovered the antidote — the supremely juicy and indulgent tres leches cake! Tres leches cake is soaked in about a liter of a combination of different milks and I was finally in moist cake mecca. With summer nights and bright mornings on the way, I felt it was finally time to share my chocolate tres leches cake recipe.

The history of this magical cake dates back to the 19th century, during which time recipes for milk-soaked cakes began appearing in cookbooks across Europe, particularly in England. These early versions likely influenced the creation of tres leches in Latin America. Nestlé, believe it or not, played a significant role in popularizing the cake in the 1940s, as part of a marketing campaign to boost sales of evaporated and condensed milk, when they added a recipe for tres leches on the labels of its products distributed in Latin America.

Today, I want to share with you one of my favorite versions of tres leches, a recipe with cocoa powder and a secret weapon, espresso.

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