Mexican Chocolate Milk Cake Recipe
This Mexican Chocolate Milk Cake is a moist, rich dessert featuring a perfect blend of cocoa, cinnamon, and a hint of cayenne pepper for a subtle spicy kick. The cake is baked to perfection, then soaked in a warm mixture of evaporated, condensed, and whole milk infused with cinnamon, creating a gooey, luscious texture. Topped with a cinnamon-dusted whipped cream, it’s an indulgent treat that pairs beautifully with coffee or milk.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
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
- 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 combined. Add the yogurt and water and whisk until you have a smooth, even batter.
- Bake the Cake: Grease a cake pan and pour in the batter evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Milk Soak: In a small saucepan, combine the evaporated milk, sweetened condensed milk, whole milk, and cinnamon. Warm this mixture over medium heat until it is hot but not boiling, stirring occasionally.
- Soak the Cake: Once the cake has completely cooled, use a fork to poke holes all over the top. Slowly pour the warm milk mixture evenly over the cake, allowing it to soak in thoroughly. Let the cake rest for at least 30 minutes so it absorbs all the milk mixture.
- Topping: After the cake has soaked, spread the whipped cream evenly over the top. Lightly dust with cinnamon for an aromatic finish.
- Serve: Slice the cake and serve it with a cup of coffee or a glass of milk for a deliciously moist and chocolatey dessert experience.
Notes
- You can substitute dairy-free yogurt and milk to make this cake vegan-friendly.
- Adjust the cayenne pepper according to your spice preference; the amount can be reduced or omitted for a milder flavor.
- Ensure the cake is fully cooled before soaking it in the milk mixture to prevent it from becoming mushy.
- For extra moisture, allow the cake to sit longer than 30 minutes with the milk soak.
- Whipped cream topping can be swapped for a dairy-free alternative if needed.
Keywords: Mexican Chocolate Cake, Chocolate Milk Cake, Spicy Chocolate Cake, Moist Cake, Cinnamon Chocolate Cake, Mexican Dessert, Milk Soaked Cake
Find it online: https://zarameals.com/mexican-chocolate-milk-cake-recipe/
