Chocolate Tres Leches Cake

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. (5 minutes)

Recipe View In a large mixing bowl, combine the chocolate cake mix, chocolate milk, canola oil, eggs, and instant espresso powder. Beat with an electric mixer on low speed until the dry ingredients are moistened. Increase the speed to medium and continue beating for 2 minutes. Pour the batter into the prepared pan. (7 minutes)

Recipe View Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 35 minutes. Remove the cake from the oven and let it cool in the pan until it is no longer hot to the touch. While the cake is still warm, use a small skewer or fork to poke holes all over the surface. (40 minutes)

Recipe View In a separate bowl, whisk together the sweetened condensed milk, half-and-half, evaporated milk, and 3 tablespoons of cocoa powder until the cocoa is mostly incorporated. Slowly and evenly pour the chocolate milk mixture over the cake, ensuring it seeps into all the holes. Allow the cake to cool completely, allowing the liquid to soak in. (20 minutes)

Recipe View In a small bowl, sift together the confectioners' sugar and remaining cocoa powder. (3 minutes)

Recipe View In a stand mixer fitted with the whisk attachment, beat the heavy whipping cream on medium speed for 1 minute. While continuing to mix, gradually add the sugar-and-cocoa mixture in two batches, allowing the first batch to incorporate before adding the second. Increase the mixer speed to medium-high and beat until soft peaks form and the cream is thickened and spreadable. (5 minutes)

Recipe View Generously spread the chocolate whipped cream evenly over the cooled cake. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together. (30 minutes)