Eggless Chocolate Tres Leches Cake

Tres Leches ( Three milk ) cake, is a light airy sponge cake drenched in milk, condensed milk and heavy cream. 
This chocolate version gets me compliments every time it is served, for birthdays, anniversaries or any other special occasion, and is a sure hit with kids and adults alike. It is completely soaked in rich chocolate milk so that every bite is decadently moist. The soft custardy texture of the cake is balanced with a lightly sweetened chocolate whipped cream frosting for a luxurious mouth feel.
I love to serve it in summer, since I best enjoyed it chilled, but surely you will enjoy it any time of the year.
This eggless recipe calls for very simple ingredients, that will be easily available in your kitchen.
Give this a try.

  1.  You can increase the quantity of milk for soaking if you want, I find this proportion to produce the best moistness.

  2. Make sure to refrigerate the cake after pouring the milk on the sponge.

  3. Instead of using chocolate syrup, you can use cocoa powder too.

  4. Use full fat yoghurt for this recipe.

  5.  After applying the mousse refrigerate again before cutting.

Yield: 8 x 8 sized cake
Prep Time: 10 minutes
Cook Time: 25 minutes
Set Time: 2-3 hours in refrigerator

Dry Ingredients for the cake

  • 1 cup all purpose flour ( maida )

  • 1/4 cup cocoa powder

  • 3/4 cup powdered sugar

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • Pinch of salt

Wet Ingredients for the cake

  • 1/2 cup yoghurt full fat room temperature

  • 1/2 cup milk room temperature

  • 1/4 cup oil

  • 1 tsp instant coffee

  • 2 tbsp hot water for the coffee

  • 1 tbsp chocolate syrup

Ingredients for the milk to soak our cake

  • 1/4 cup sweetened condensed milk

  • 1/2 cup heavy whipping cream

  • 1/2 cup milk

  • 3 tbsp chocolate syrup/or 2 tbsp of cocoa powder

Ingredients for the icing / mousse

  • 5 tbsp chopped dark chocolate or chocolate chips

  • 1 cup heavy whipping cream

  • 2 tbsp powdered sugar


1. Mix instant coffee in 2tbsp hot water, keep aside.

2.  Sieve all the dry ingredients for the cake together and give it a mix.

3. Take yoghurt and oil. Mix them together very well.

4. To this, add milk and again mix them all very well.

5.  Add the chocolate syrup, along with the prepared coffee mixture and mix.

6.  Add dry ingredients into the prepared wet ingredients by using cut and fold method. Do not overmix.
The batter is going to be on the thicker side.

7. Pour the prepared batter into a lined or greased pan. ( I used an 8 x 8 square pan ). Bake at 350 F / 180 C for 25 minutes or till the toothpick comes out clear.

8. Once the cake is baked, wait for about 10 minutes, unmold the cake and flip it over. While it is still warm, prick holes into the cake.

9. Now lets prepare the chocolate milk for soaking the cake. All ingredients should be at room temperature ( not cold ).
Add 1/2 cup milk, 1/2 cup heavy whipping cream, 1/4 cup sweetened condensed milk and 3 tbsp chocolate syrup into a bowl and mix very well.

10. Pour the entire mixture onto the prepared cake. Cover with cling foil and refrigerate for about 2 hours.

11. After 2 hours, the cake would have absorbed all the liquid. It is now ready to be iced.

12.  Procedure for the icing or mousse

Take the chocolate in a bowl, microwave for 1 minute. Stir the chocolate and let it cool a bit.

13. Take 1 cup heavy whipping cream, 2 tbsp powdered sugar and beat for a minute.

14. After a minute add the melted chocolate and beat until you get stiff peaks.

15. Assembling the cake.

Apply a thick layer of the prepared mousse or icing on the milk soaked cake. Smooth it out. Put the cake in the refrigerator for about an hour before cutting. ( This is to allow the mousse to set ).

16.  After the frosting has set completely in the refrigerator, it is ready for cutting. For presentation, trim the edges and cut into rectangles or other desired shape.