Description
This Mexican Chocolate Milk Cake is a moist, spiced, and gooey dessert combining rich cocoa, warm cinnamon, and a hint of cayenne for a subtle kick. The cake is soaked in a creamy milk mixture, then topped with whipped cream and a dusting of cinnamon, making it a perfect indulgent treat with a unique Mexican twist.
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.
- 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. Let the cake cool in the pan for 10 minutes before transferring 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. Heat the mixture over medium heat until warm but not boiling, stirring occasionally to blend flavors.
- Soak the Cake: Once the cake is fully cooled, poke holes all over the top of the cake with a fork. Slowly pour the warm milk mixture over the cake, allowing it to soak in evenly. Let the cake sit for at least 30 minutes so it fully absorbs the milk mixture and becomes moist and tender.
- Topping: After the milk soak has been absorbed, spread the whipped cream evenly over the top of the cake. Dust with cinnamon to add an aromatic and flavorful finish.
- Serve: Slice the cake and serve it alongside a cup of coffee or a glass of milk for an indulgent and comforting dessert experience.
Notes
- You can adjust the cayenne pepper amount to control the level of spiciness.
- For a dairy-free option, use plant-based yogurt, evaporated milk alternatives, sweetened condensed coconut milk, and non-dairy whipped cream.
- Ensure the cake is completely cooled before applying the milk soak to prevent it from becoming too soggy.
- Use a toothpick or fork to create punctures in the cake, so the milk soak can deeply infuse the cake layers.
- Refrigerate leftovers and consume within 3 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking, soaking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (approx. 1/8 of cake)
- Calories: 320 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 25 mg
Keywords: Mexican chocolate cake, chocolate milk cake, spiced chocolate cake, cinnamon chocolate cake, moist chocolate cake, dairy-free chocolate cake option, Mexican dessert
