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Recipe of Tres Leches Chocolate Cake

Tres Leches Chocolate Cake

40 mins
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It combines the delicious texture of a three-milk cake with the rich flavor of bitter chocolate to make this Tres Leches Chocolate Cake. The secret to the sponge cake is to beat the yolks and whites separately and then integrate them in an enveloping way, this cake absorbs the milk better and stays moist.

For this Tres Leches Chocolate Cake we use a little hazelnut cream, an ingredient that has just given it a delicious flavor. Did you think of combining these cakes?
Learn more about Huevo San Juan®


12 portions
  • 6 San Juan® Eggs
  • 1 cup sugar
  • 1 pinch salt
  • 1 teaspoon liquid vanilla
  • 1 cup flour
  • 1/2 cups cocoa
  • 1 cup milk
  • 1/2 cups condensed milk
  • 1 cup evaporated milk
  • 1/3 cups Hazelnut cream
  • 1 teaspoon brandy
  • 1 raja cinnamon
  • 3 cups whipped cream
  • 1/2 cups powdered sugar
  • 300 grams bitter chocolate
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Preheat the oven to 180 ° C.
For the cake: in a blender add the 6 pieces of San Juan® egg, sugar, salt and vanilla; Beat until they fluff.
With the help of a spatula, mix the flour and cocoa previously passed through a sieve, whisk until integrating.
In two previously floured and greased molds pour the previous preparation and bake for 20 minutes, let cool and reserve.
For the three milks: in a pot heat the milk, condensed milk, evaporated milk, hazelnut cream until integrated. Let cool, add the brandy and reserve.
For the bitumen: Beat the cream to beat, add the icing sugar and add the chocolate, let cool 10 minutes before using.
Place the biscuits on 2 trays and with a brush wet the cake with the preparation of three milks, add bitumen on the cake and place the other cake on top, repeat the previous process.
Cover the cake with the rest of the bitumen and refrigerate for 30 min.
Decorate with a sleeve with curly duya and form roses.


On a rotating base of cake decorated with nuts.


The egg adds a lot of moisture to the cake, the result is a spongy and firm sponge cake.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (15)
Abigail Lopez Cuautle
17/01/2020 06:59:08
Qué tamaño de molde se utiliza?? Se ve muy rico
Liliana Luna
19/11/2019 15:50:32
Hay que batir claras y yemas por separado. Cambie el relleno por mermelada de moras y decore con frutos rojos y coco rayado.
Patty Solis
24/08/2019 09:38:54
Que medidas de moldes se usan
Sarita Pacheco
26/12/2018 17:38:07
Muy buena receta, realmente sale muy bien, lo hice y a mi familia le encanto, gracias!!
Juanmanuel Morenojimenez
05/08/2018 11:11:32
Yo separe las claras de las yemas y quedo super bien, gracias por compartir
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