Mexican Chocolate Tres Leches Mini Cakes with Gold-Tempered Chocolate Glaze

What Makes This Special

These mini Mexican Chocolate Tres Leches Cakes are a rich twist on the classic, combining the warming flavors of winter (cinnamon-scented Mexican chocolate) with the ultra-moist texture of tres leches. Each portable cake is crowned with a glossy, gold-laced, tempered chocolate glaze—a nod to festive opulence and perfect for an elegant tea time. They’re easy to make, easy to serve, and sure to please a crowd!

Ingredients

Classic tres leches meets chocolate in this recipe: the sponge soaks up a trio of milks enriched with real Mexican chocolate, and the gold-flecked glaze adds drama and a touch of luxury.

For the Sponge Cakes

• Eggs & Sugar: Whipped together for a light, airy base.
• Flour, Baking Powder & Salt: Structure and lift. Sift well for tenderness.
• Butter & Vanilla: Flavor and a tender crumb.

For the Chocolate Tres Leches Soak

• Whole Milk, Condensed Milk, Evaporated Milk: The signature soak—makes cakes incredibly moist.
• Mexican Chocolate: Adds winter warmth and authentic rich flavor.

For the Gold-Tempered Chocolate Glaze

• Dark Chocolate: For a glossy, snappy finish.
• Butter & Oil: For shine and smoothness.
• Edible Gold Dust/Leaf: For a festive, golden touch (optional but stunning).

Instructions

Step 1: Preheat & Prepare

Preheat your oven to 175°C (350°F). Grease a 12-hole muffin pan or line with paper cases for easy release.

Step 2: Make the Sponge Batter

In a large bowl, beat eggs and sugar together with an electric mixer for 5-7 minutes until pale, thick, and tripled in volume. This step builds your cake’s signature lightness.

In a small bowl, sift together flour, baking powder, and salt. Gently fold half into the egg mixture; add melted butter and vanilla, then fold in remaining flour. Mix only until just combined to keep the batter light.

Step 3: Bake the Mini Cakes

Divide the batter evenly into the muffin pan (about 2/3 full per cavity). Bake 16-18 minutes, or until golden and a toothpick comes out clean. Cool 10 minutes, then carefully unmold and place on a cooling rack.

Step 4: Prepare the Chocolate Milk Soak

In a small saucepan, combine whole milk and chopped Mexican chocolate. Heat gently, stirring, until chocolate is melted and mixture is smooth. Off the heat, whisk in condensed milk and evaporated milk. Let cool to lukewarm.

Step 5: Soak the Cakes

With a skewer or fork, poke several holes all over each cake (this helps absorb the soak). Slowly spoon or pour about 3 tablespoons of chocolate milk mixture onto each cake, letting it soak in gradually. Repeat until all the soak is used. Let rest 30 minutes so cakes become ultra-moist.

Step 6: Temper the Chocolate & Glaze

Chop dark chocolate finely. Set aside 30 g (for seeding). Place 90 g chocolate in a heatproof bowl over simmering water (bain-marie) and melt gently until it reaches 45°C (for dark chocolate). Remove from heat, add the reserved 30 g, and stir until smooth and cooled to 31°C (tempered). Stir in butter and oil for extra shine.

Dip the tops of each mini cake in the glaze or spoon it over, letting excess drip off. Place on rack to set. If desired, decorate with edible gold dust/leaf while glaze is still tacky for a beautiful golden finish.

Step 7: Serve

Once set, arrange on a pretty platter for tea time. Enjoy with hot tea or Mexican hot chocolate!

Pro Tips

• Use room temperature eggs for maximum sponge volume—cold eggs won’t whip up as much.
• For best soaking, poke deep holes and add the milk mixture slowly—this prevents sogginess and ensures even absorption.
• Don’t skip tempering the chocolate for the glaze: it ensures your topping is glossy, snappy, and never dull.

Troubleshooting

Cakes are dense or flat? Make sure to whip the eggs and sugar long enough—they should be pale and thick. Fold in flour gently.

Soak seeps out or cakes collapse? Soak gradually; let cakes absorb before adding more. Use a muffin liner for extra support if needed.

Variations

• Spicy Mexican Mocha: Add 1/4 tsp ground cinnamon and a pinch of chili powder to the soak for a warming kick.
• Nutty Twist: Sprinkle chopped toasted pecans or almonds over the glaze before it sets.
• Dulce de Leche Drizzle: Top with a swirl of dulce de leche for extra caramel richness.

Storage

Store cakes, covered, in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. Glazed cakes are best served the same day for maximum gloss, but they remain delicious for several days.

These mini cakes travel well in cupcake carriers, making them perfect for a tea-time gathering, holiday potluck, or winter celebration!