Dessert Articles & Tips |Cadbury Desserts Corner

How to Infuse Bournville Chocolate into a Perfect Tres Leches Cake

Written by Aarushi Agrawal | August 14, 2025

The classic tres leches cake, known for its moist texture and delicate flavor, undergoes a luxurious transformation when paired with the deep, bittersweet notes of Bournville dark chocolate. This fusion balances the airy, sponge like base and rich milk soak of the traditional Latin American dessert with the bold, refined taste of one of CadburyÕs most beloved chocolate bars. The result is a decadent yet balanced treat ideal for celebrations, dinner parties, or when you're craving something elegant and indulgent. So here's a step by step guide to making a Bournville infused tres leches cake that is as visually stunning as it is delicious.

Ingredients:

For the chocolate sponge cake:

  • 1 cup all-purpose flour
  • _ cup unsweetened cocoa powder
  • 1_ tsp baking powder
  • _ tsp salt
  • 5 large eggs, separated
  • _ cup granulated sugar (divided)
  • 1 tsp vanilla extract
  • _ cup whole milk
  • 100 g Bournville chocolate (finely chopped or melted and cooled slightly)

For the chocolate milk soak:

  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • _ cup heavy cream
  • _ cup whole milk
  • 50 g Bournville chocolate (melted)
  • 1 tsp vanilla extract

For the topping:

  • 1_ cups heavy whipping cream
  • 2 tbsp powdered sugar
  • _ tsp vanilla extract
  • Chocolate curls, shavings, or grated Bournville for garnish

Method:

  1. Preheat your oven to 350F or 175C.
  2. Grease and line a baking pan with parchment paper.
  3. Place egg whites in one bowl and yolks in another.
  4. Beat the egg whites until soft peaks form. Gradually add _ cup of the sugar while continuing to beat until stiff peaks form.
  5. In a separate bowl, whisk the egg yolks with the remaining _ cup sugar until pale and thick. Add vanilla and milk, then stir in the melted Bournville chocolate but make sure itÕs not too hot.
  6. Sift the flour, cocoa powder, baking powder, and salt together.
  7. Gradually add this dry mixture to the yolk-chocolate mixture.
  8. Once smooth, gently fold in the beaten egg whites with a spatula in batches. This will create a light and airy batter that can absorb the milk mixture well.
  9. Pour the batter into the prepared pan, smooth the top, and bake for 25 minutes, or until a skewer comes out clean. Allow the cake to cool for 10 minutes, then poke holes all over the top using a fork or skewer.
  10. In a large mixing bowl or measuring jug, whisk together the sweetened condensed milk, evaporated milk, heavy cream, whole milk, melted Bournville chocolate, and vanilla. Ensure the chocolate is fully integrated and smooth.
  11. Slowly pour this mixture over the cooled, pierced cake. Pour gradually to allow the cake time to absorb the liquid evenly. Cover the cake and refrigerate for at least 4 hours, preferably overnight.
  12. In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Keep it refrigerated until ready to use.
  13. For an extra layer of chocolate flavor, you can optionally fold in 2 tablespoons of cocoa powder or finely grated Bournville chocolate into the whipped cream.
  14. Once the soaked cake has chilled thoroughly and absorbed the milk mixture, spread the whipped topping over the surface using an offset spatula.
  15. Garnish with Bournville curls or shavings by using a vegetable peeler to create curls from a cold bar. Or grated chocolate which you can sprinkle finely over the whipped cream. Another option is a dark cocoa dusting. Optionally, you can drizzle with a chocolate ganache made from Bournville and cream for an extra layer of richness.
  16. Chill the finished cake for at least 30 minutes to help the topping set before slicing. Serve cold. Each bite will deliver a cloud-soft sponge, saturated in dark chocolate milk, and capped with smooth, airy cream.

Tips:

  • This cake depends on the chocolateÕs flavor so choose a fresh Bournville bar with high cocoa content.
  • The longer the cake soaks, the more luxurious the texture and deep the flavor becomes, so be patient. Overnight chilling is ideal if you have the time. Or let it rest for at least 4 hours before serving. So remember to plan ahead if you want to serve this cake.
  • Whipping cream whips faster and stays stable longer when everything, including the bowl, beaters, and cream is cold.
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