Mexican Hot Chocolate Tres Leches with Flaky Salt
This dessert takes the cozy, cinnamon-laced comfort of Mexican hot chocolate and transforms it into a wildly decadent tres leches. By swapping standard butter for oil in the doctored cake mix, the crumb stays beautifully soft and spongy even after a long chill in the fridge, while a pinch of flaky sea salt on the cocoa whipped cream perfectly balances the sweet, milky soak.
- Total Time4 hours 55 minutes
- Yield1 13x9-inch cake (serves 12) 1x
Ingredients
Scale
Spiced Chocolate Cake
- Cooking spray
- 1 (15.25-oz) box chocolate cake mix
- ¾ cup (180ml) whole milk
- ⅓ cup (80ml) neutral oil (such as canola or vegetable)
- 3 large eggs
- 1 teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
Mexican Chocolate Soak
- 1 cup (240ml) whole milk
- 1 (3.1-oz) disc Mexican hot chocolate (such as Abuelita or Ibarra), finely chopped
- 1 (14-oz) can sweetened condensed milk
- 1 (12-oz) can evaporated milk
- ½ teaspoon instant espresso powder or fine instant coffee
- ⅛ teaspoon kosher salt
Whipped Cocoa Topping
- 1 ½ cups (360ml) heavy cream, cold
- ¼ cup (30g) confectioners’ sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- Grated Mexican chocolate or chocolate curls, for serving
- Flaky sea salt (such as Maldon), for serving
Instructions
- Prep the pan and oven: Preheat your oven to 350°F (175°C). Lightly grease a 13×9-inch baking dish with cooking spray.
- Mix the cake batter: In a large bowl, whisk together the chocolate cake mix, whole milk, neutral oil, eggs, cinnamon, and cayenne pepper until just combined and smooth. Do not overmix.
- Bake the cake: Pour the batter into the prepared baking dish, spreading it into an even layer. Bake for 25 to 30 minutes, or until a wooden skewer inserted into the center comes out clean. Transfer the pan to a wire rack and let the cake cool for exactly 15 minutes.
- Prepare the hot chocolate soak: While the cake cools, combine the whole milk and finely chopped Mexican chocolate disc in a medium saucepan. Heat over medium-low, whisking frequently, until the chocolate is completely melted and the milk is simmering (about 5 minutes). Remove from the heat.
- Whisk the milks: Whisk the sweetened condensed milk, evaporated milk, espresso powder, and kosher salt into the hot chocolate mixture until completely smooth.
- Soak the cake: Using a fork or a wooden skewer, generously poke holes all over the warm cake, going all the way to the bottom. Slowly and evenly pour the warm milk mixture over the entire surface, paying special attention to the edges. Let it sit at room temperature for 30 minutes, then cover with plastic wrap and refrigerate for at least 4 hours (or overnight) to allow the cake to fully absorb the liquid.
- Whip the topping: When ready to serve, place the cold heavy cream, confectioners’ sugar, cocoa powder, and vanilla extract in a large bowl. Using a handheld mixer on medium-high speed, beat until medium-firm peaks form, about 3 to 4 minutes.
- Garnish and serve: Spread the whipped cocoa cream in an even, swoopy layer over the chilled cake. Finish with a generous dusting of grated Mexican chocolate and a light sprinkle of flaky sea salt right before slicing.
Notes
- Why it works: Melted butter tastes great, but it solidifies in the refrigerator, leading to a dense tres leches. Swapping it for neutral oil ensures the cake crumb remains incredibly tender and porous, allowing it to drink up the three-milk soak without turning stiff.
- Melting the chocolate: Mexican hot chocolate discs have a distinct, slightly granular texture that refuses to dissolve quickly in a microwave. Finely chopping the disc and simmering it with the milk on the stovetop is the secret to a smooth, grit-free soak.
Nutrition (per serving — estimates)
Calories: 511 | Total Carbs: 57g (Fiber: 2g, Sugar: 43g) | Fat: 27g (Saturated: 14g) | Protein: 10g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 20 minutes
- Chilling Time: 4 hours
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Mexican-Inspired American
Nutrition
- Serving Size: 1 slice
- Calories: 511
- Sugar: 43g
- Fat: 27g
- Saturated Fat: 14g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 10g