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Mexican Chocolate Milk Cake Recipe

Mexican Chocolate Milk Cake Recipe
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★★★★★

5.3 from 30 reviews

This Mexican Chocolate Milk Cake is a rich, moist, and indulgently gooey dessert infused with warm cinnamon, a hint of cayenne pepper, and layered with a creamy milk soak. Perfectly balanced with a spicy kick and a luscious whipped cream topping, this cake offers an unforgettable twist on traditional chocolate cake with a festive Mexican flair.

Ingredients

Scale

For the Cake:

  • 1 ½ cups self-raising flour
  • ½ cup light brown sugar
  • ½ cup dark brown sugar
  • 1 cup dairy-free yogurt (or regular yogurt)
  • 1 cup water
  • ½ cup cocoa powder
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon vanilla extract

For the Milk Soak:

  • 1 cup evaporated milk (or dairy-free equivalent)
  • 1 cup sweetened condensed milk (or dairy-free equivalent)
  • 1 cup whole milk (or dairy-free equivalent)
  • 1 teaspoon cinnamon

For the Topping:

  • 1 cup whipped cream (dairy or non-dairy)
  • 1 teaspoon cinnamon (for dusting)

Instructions

  1. Prepare the Cake: Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the self-raising flour, light and dark brown sugars, cocoa powder, cinnamon, cayenne pepper, and vanilla extract until well combined. Add in the yogurt and water, then mix thoroughly until the batter is smooth and consistent.
  2. Bake the Cake: Pour the batter into a greased cake pan, spreading it evenly. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  3. Make the Milk Soak: In a small saucepan, combine evaporated milk, sweetened condensed milk, whole milk, and cinnamon. Warm the mixture over medium heat until it is hot but not boiling, stirring occasionally to blend the cinnamon evenly.
  4. Soak the Cake: Once the cake has completely cooled, use a fork to poke holes all over the surface of the cake. Slowly pour the warm milk mixture over the cake, letting it soak in gradually. Allow the cake to rest for at least 30 minutes to fully absorb the milk mixture, resulting in a moist texture.
  5. Topping: After the cake has absorbed the milk, gently spread the whipped cream over the top. Finish by dusting with a teaspoon of cinnamon for added aroma and flavor.
  6. Serve: Slice and serve your moist, chocolatey Mexican Chocolate Milk Cake alongside a cup of coffee or a glass of milk for a perfect indulgence.

Notes

  • You can adjust the cayenne pepper to suit your preferred spice level or omit it if you prefer a milder flavor.
  • Using dairy-free alternatives for the yogurt, milks, and whipped cream will make this recipe vegan-friendly.
  • Make sure the cake is completely cooled before soaking to avoid it becoming too soggy or falling apart.
  • If you prefer a more intense chocolate flavor, you can sprinkle extra cocoa powder or chocolate shavings on top of the whipped cream.
  • The cake can be stored covered in the refrigerator for up to 3 days.
  • For an even richer taste, refrigerate the cake for an hour after adding the milk soak before applying the whipped cream topping.

Nutrition

Keywords: Mexican chocolate cake, milk soak cake, cinnamon chocolate cake, spicy chocolate cake, moist chocolate cake, dairy-free chocolate cake option

Find it online: https://cookcrisis.com/mexican-chocolate-milk-cake-recipe/