Mini Egg Chocolate Tres Leches Cake
If you’re looking for an easy Chocolate Tres Leches Cake recipe that’s irresistibly moist and rich, this is the one to try. This chocolate version of the classic Latin American dessert is made from a soft cocoa sponge soaked in a luscious three-milk mixture and topped with light chocolate whipped cream and mini eggs. It’s a simple yet impressive dessert that’s perfect for celebrations, and especially ideal as a showstopping Easter dessert with its creamy texture and crunchy mini egg topping.
Jump to recipeWhy you’ll love this recipe
- Incredibly moist, melt-in-your-mouth texture
- Rich chocolate flavour without being overly heavy
- Simple ingredients, no fancy equipment needed
- Perfect make-ahead dessert for gatherings
- Customisable with different flavours or toppings
Key tips / guidance
- Don’t overbake the cake - this ensures it absorbs the milk mixture properly
- Poke plenty of holes so the soak penetrates evenly
- Add the soaking mixture gradually to avoid soggy patches
- Chill for several hours (or overnight) for best texture
- Whip the cream to soft peaks only for a smooth, airy topping
Ingredients
Cake base
Sugar
Yoghurt
Vegetable oil
Eggs
Plain flour
Cocoa powder
Baking powder
Baking soda
Salt
Soaking mixture
Condensed milk
Full-fat milk
Double cream
Cocoa powder
Chocolate topping
Double cream
Reserved condensed milk
Cocoa powder
Mini eggs
Step by step instructions
1. Prepare the oven and tin
Preheat your oven and line your baking tin with parchment paper.
2. Make the batter
Whisk together the sugar, yoghurt, oil, and eggs until smooth. Add the dry ingredients and mix until you have a lump-free batter.
3. Bake the cake
Pour into the tin and bake until a skewer inserted comes out clean with a few moist crumbs. Allow to cool completely.
4. Make the chocolate milk soak
Whisk together the condensed milk, milk, cream, and cocoa powder until smooth.
5. Soak the cake
Poke holes all over the cooled cake. Slowly pour the soaking mixture over in stages, letting it absorb between pours.
6. Make the topping
Whip the cream with cocoa powder and condensed milk until soft peaks form.
7. Decorate and serve
Spread the chocolate cream over the cake and finish with mini eggs. Serve chilled.
Substitutions
- Vegetable oil → Sunflower or light olive oil
- Double cream → Whipping cream
- Cocoa powder → Cacao powder (slightly more intense flavour)
- Mini eggs → Chocolate shavings, berries, or nuts. Or you could just dust the top with cocoa powder!
How to prep recipe ahead of time
If you want to prepare this dessert in advance, make the cake and add the soaking mixture, then cover well and refrigerate overnight. This actually improves the texture as the cake has more time to absorb all the flavours.
Prepare the chocolate cream topping on the day of serving for the best freshness, then spread it over the cake and scatter over the mini eggs just before serving.
How to store/use leftovers
- Store covered in the fridge for up to 3–4 days
- Keep it well covered to prevent it absorbing fridge odours
- Leftover slices can be served with extra soaking mixture or fresh cream
- Not suitable for freezing due to the milk soak
What to eat with
- Fresh berries for a bit of acidity
- A scoop of vanilla ice cream
- Extra soaking mixture
- Strong coffee or espresso
FAQ
Why is my cake not absorbing the milk?
It may be overbaked or not poked enough. Make sure to create plenty of holes and add the liquid gradually.
How can I fix overwhipped cream?
If your cream has been whipped too far and looks grainy or slightly split, don’t panic - you can often bring it back. Add 1–2 tablespoons of cold milk or unwhipped cream, then gently fold or whisk it in by hand until the texture smooths out again. Be careful not to overmix further. If the cream has fully separated and looks curdled, it may be too far gone - but slight overwhipping is usually fixable.
Can I make this in a different tin size?
Yes, but adjust baking time accordingly. Thinner cakes will bake faster.
Do I have to refrigerate it?
Yes - this cake contains dairy and needs to be kept chilled for both safety and texture.
Mini Egg Chocolate Tres Leches Cake
Ingredients
for the cake
- 200g caster sugar (or granulated sugar)
- 125g full-fat yoghurt (Greek or plain)
- 125g vegetable oil
- 2 eggs
- 150g plain flour
- 30g cocoa powder
- ½ tsp baking powder
- 1 tsp baking soda
- Pinch of salt
for the soaking mixture
- 1 x 400ml can condensed milk (reserve 2–3 tbsp for the whipped cream)
- 100ml full-fat milk (testing lemon one with 50ml)
- 200ml double cream (heavy cream if you’re in the US) (testing lemon one with 100ml)
- 20g cocoa powder
for the chocolate cream topping
- 300ml double cream (heavy cream if you’re in the US)
- 2–3 tbsp reserved condensed milk
- 15g cocoa powder
- 70g-100g mini eggs
Method
- Preheat the oven to 180°C (160°C fan). Line an 8-inch square tin with baking paper.
- Mix the wet ingredients: In a large bowl, whisk together the sugar, yoghurt, oil, and eggs until smooth and fully combined.
- Add the dry ingredients: Add the flour, cocoa powder, baking powder, baking soda, and salt. Whisk again until the batter is smooth and lump-free.
- Bake the cake: Pour the batter into the prepared tin and bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean (a few moist crumbs are okay, but no raw batter).
- Cool: Allow the cake to cool completely in the tin on a wire rack.
- Make the soaking mixture: In a jug or bowl, whisk together the condensed milk, milk, double cream, and cocoa powder until smooth.
- Soak the cake: Once the cake has cooled, use a fork to poke holes all over the surface. Slowly pour the soaking mixture over the cake in stages, allowing it to absorb. You may have some leftover - save this to drizzle over when serving! I had about 100-200ml leftover for serving.
- Whip the chocolate cream: In a large bowl, whisk the double cream, reserved condensed milk, and cocoa powder until soft peaks form.
- Top the cake: Spoon the whipped chocolate cream over the soaked cake, spreading it out evenly.
- Decorate: Finish with mini eggs scattered on top, you can crush them slightly for extra texture (just leave them in the bag and gently bash with a rolling pin).
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