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Mexican Chocolate Poke Cake

Devils food cake soaked in chocolate milk and topped with mascarpone - I'm sold.


  • Devils food cake
  • 350g all-purpose flour
  • 450g caster sugar
  • 100g cocoa powder
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • 350g unsalted butter, softened
  • 4 large eggs, at room temperature
  • 350ml milk
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp cayenne pepper + extra to dust
  • 1 tsp
  • Chocolate Milk
  • 100g Dark Chocolate
  • 1/2 can (14 oz.) sweetened condensed milk
  • 1/2 can (12 oz.) evaporated milk
  • 1/2 cup sour cream
  • 1 Tbsp. unsweetened cocoa powder
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp cayenne pepper
  • Extras
  • 1 cup mascarpone


  1. Chocolate Milk
  2. Add the evaporated milk, sweetened condensed milk, sour cream, cocoa powder, cinnamon, nutmeg and cayenne pepper to a large microwave safe bowl and microwave for 3 minutes. Add dark chocolate and whisk until melted. Set aside to cool.
  3. Devils food cake
  4. Preheat a fan-forced oven to 140C (280F) or 180C (320F) for a conventional oven. Spray an 8” x 8” square cake tin with oil spray and line the bottom with baking paper. Set aside
  5. Add the flour, sugar, cocoa powder, bicarb soda, cinnamon, nutmeg, cayenne pepper and salt to a large mixing bowl and mix together using a hand mixer to combine.
  6. Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.
  7. Add the eggs and milk and mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for another 20 seconds.
  8. Fill the cake tin with batter and bake for 50-60 min or until a toothpick inserted comes out clean. If the pick comes out with wet batter, bake for a further 10 min at a time until baked fully.
  9. Pour the chocolate milk mixture over the cake while it’s still warm and then let it chill for 2 hours in the fridge before cutting into 9 pieces. I used an ice cream scoop to add some mascarpone on top and then sprinkled it with some cayenne pepper.