Hot Chocolate Tres Leches: A perfect Winter Twist on a Classic Dessert

Indulge in the ultimate holiday dessert with this Hot Chocolate Tres Leches Cake/milk cake! This rich and moist cake combines the comforting flavors of hot chocolate with the irresistible texture of a classic tres leches. A decadent blend of cocoa powder, melted chocolate, condensed milk, evaporated milk, and heavy cream is poured over a light sponge cake—soaking it with creamy chocolatey goodness.

Topped with fluffy whipped cream, crunchy peppermint pieces, chocolate sprinkles, and a drizzle of extra tres leches mix, every bite is pure indulgence. Whether you make it with eggs or go eggless, this dessert is a guaranteed showstopper for holiday parties, cozy nights in, or any special occasion. Easy to make and bursting with festive flavors, this Hot Chocolate Tres Leches Cake will leave everyone coming back for seconds!

Happy Baking!

Servings: 10-12 servings

Prep Time: 25-30 minutes

Cooking Time: 30-45 mins

Chilling Time: 10+ hours

Total Time: 1 day

Ingredients: 

• Sponge cake- Make the sponge cake as per your choice, recipes below. I always recommend making your so it soaks well.

  • Egg sponge cake

  • Eggless sponge cake

• Hot chocolate Milk mixture-

  • 14 oz condensed milk

  • 12 oz evaporated milk 

  • 8 oz heavy whipping cream (unsweetened)

  • 8 oz whole milk

  • 1/2 tsp salt

  • 1 tbsp vanilla essence

  • zest of one orange

  • 1/2 cup semi-sweet or dark chocolate

  • 1/3 cup cocoa powder (unsweetened)

• Topping-

  • 2/3-3/4 cup heavy whipping cream (unsweetened)

  • 2-3 tbsp castor sugar

  • 1 tsp vanilla essence

  • Chocolate sprinkles

  • Chopped chocolate bits

  • Crushed peppermint candy/candy cane

Directions: 

1. Prepare cake as per recipe. I used a deep baking dish to bake the cake so I could soak it and serve it in.

2. Hot chocolate mixture: Heat a saucepan on low-medium heat. Add evaporated milk, condensed milk, whole milk, heavy cream, salt, and vanilla essence. Let it heat and mix well using a whisk.

3. Add orange zest, chocolate, and cocoa powder. Whisk and mix it, you don’t want it to boil just a low simmer. Make sure there are no lumps.

4. Let the mixture cool completely.

5. Poke holes in the sponge using a knife, fork, or toothpick, making holes throughout the cake.

6. Mix the milk mixture just before pouring and pour about 2/3rd of it all over the cake. Reserve the rest in the fridge to serve.

7. Cover and let it soak in the fridge for 8-10 hours at least. I like to keep it covered with cling wrap.

8. Whip heavy cream with sugar and vanilla essence, using an electric mixer/stand mixer till soft-medium peaks form.

9. Top the cake with whipped cream. Garnish with chopped chocolate pieces, chocolate sprinkles, and peppermint.

10. Cut and serve with the reserved milk mixture to pour over it.

Notes/Tips: see the notes and tips in the sponge cake recipe you pick

• Milk mixture-

  • I like to make the mixture and let it sit for 1-2 hours so the flavors mix well.

  • Use room temperature ingredients.

• Make sure you let it soak well otherwise it will be dry!

• Always reserve the milk mixture so that you can pour some while serving.

• Use semi-sweet or dark chocolate! Milk chocolate will make it too sweet.

• I used dutch process cocoa powder