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Mexican Chocolate Milk Cake Recipe

Mexican Chocolate Milk Cake Recipe
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★★★★★

5.1 from 24 reviews

A rich and moist Mexican Chocolate Milk Cake infused with warm spices like cinnamon and a hint of cayenne, soaked in a creamy milk mixture, and topped with whipped cream dusted with cinnamon for a delightful treat.

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. Add the yogurt and water, then whisk until the batter is smooth and well combined.

  2. Bake the Cake: Pour the batter into a greased cake pan. 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 before transferring it to a wire rack to cool completely.

  3. Make the Milk Soak: In a small saucepan over medium heat, combine the evaporated milk, sweetened condensed milk, whole milk, and cinnamon. Warm the mixture until it’s hot but not boiling, stirring occasionally to blend the flavors.

  4. Soak the Cake: Once the cake is completely cooled, use a fork to poke holes all over the surface of the cake. Slowly pour the warm milk soak evenly over the cake, allowing it to soak in thoroughly. Let the cake rest for at least 30 minutes to absorb all the creamy goodness.

  5. Topping: After the cake has absorbed the milk mixture, spread the whipped cream evenly on top. Sprinkle with cinnamon for an added touch of spice and aroma.

  6. Serve: Slice the moist and decadent cake and serve it alongside a cup of coffee or a glass of milk to enjoy the full flavor experience.

Notes

  • For a dairy-free version, substitute all dairy ingredients with plant-based alternatives like coconut milk or almond milk variations.
  • Adjust cayenne pepper to your preferred spice level; start with less if you prefer mild heat.
  • Use room temperature ingredients to ensure even mixing.
  • The cake is best served the same day but can be stored covered in the refrigerator for up to 3 days.
  • The milk soak is essential for the cake’s moist and rich texture—do not skip this step.

Nutrition

Keywords: Mexican Chocolate Milk Cake, Chocolate Cake, Spiced Cake, Cinnamon Cake, Moist Chocolate Cake, Dessert Recipe, Mexican Dessert

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