Mexican Chocolate Milk Cake Recipe
A moist and rich Mexican Chocolate Milk Cake featuring a tender chocolate sponge infused with warming spices and a hint of cayenne pepper, soaked in a creamy cinnamon-spiced milk mixture and topped with whipped cream for a delightful, gooey dessert experience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 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 the oven to 350°F (175°C). In a mixing bowl, whisk together self-raising flour, light and dark brown sugars, cocoa powder, cinnamon, cayenne pepper, and vanilla extract. Add the yogurt and water, whisking until the batter is smooth and evenly mixed.
- Bake the Cake: Pour the batter into a greased cake pan. Bake for 30-35 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.
- 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 heated through but not boiling, then remove from heat.
- Soak the Cake: Once the cake is fully cooled, use a fork to poke holes all over its surface. Slowly pour the warm milk mixture evenly over the cake, allowing it to soak in thoroughly. Let the cake sit for at least 30 minutes to absorb the milk.
- Topping: After the cake has absorbed the milk soak, spread whipped cream evenly over the top. Dust with cinnamon for added spice and presentation.
- Serve: Slice and serve this moist, chocolatey cake alongside coffee or a glass of milk for a comforting dessert experience.
Notes
- Adjust the cayenne pepper to your preferred level of spice or omit if sensitive to heat.
- This recipe can be made dairy-free by using plant-based yogurt, evaporated milk, condensed milk, and whipped cream alternatives.
- Make sure the cake is completely cooled before adding the milk soak to prevent sogginess.
- Allowing the cake to soak for longer than 30 minutes will increase moistness and flavor infusion.
- For best results, use freshly ground cinnamon to enhance flavor intensity.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of cake)
- Calories: 380 kcal
- Sugar: 40 g
- Sodium: 100 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 20 mg
Keywords: Mexican Chocolate Milk Cake, moist chocolate cake, milk soak cake, spicy chocolate cake, cinnamon chocolate cake, cayenne pepper dessert
Find it online: https://bakedbylisa.com/mexican-chocolate-milk-cake-recipe/
