Mexican Chocolate Milk Cake Recipe

Introduction

This Mexican Chocolate Milk Cake is a rich and comforting dessert that combines the deep flavors of chocolate and cinnamon. Perfect for chocolate lovers seeking a slight twist, it’s moist and indulgent with a subtle warm spice.

Ingredients

• 1 box chocolate cake mix
• 2 tablespoons cocoa powder
• 1 teaspoon ground cinnamon
• 1 cup chocolate milk (for soaking)

Instructions

1. Step 1: Prepare the chocolate cake mix according to the package instructions, adding cocoa powder and cinnamon to enhance the flavor. Pour the batter into a greased cake pan.
2. Step 2: Bake the cake as directed until a toothpick inserted into the center comes out clean. Let the cake cool slightly.
3. Step 3: While the cake is still warm, slowly pour the chocolate milk over it, allowing the liquid to soak in and create a moist texture.
4. Step 4: Let the cake cool completely before serving to allow the flavors to meld.

Tips & Variations

• For extra richness, use whole milk or add a splash of heavy cream to the chocolate milk before soaking.
• Sprinkle a pinch of chili powder into the cake batter to give a subtle hint of heat that complements the cinnamon.
• Top with whipped cream or a dusting of powdered sugar for an elegant finish.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep it moist. Bring to room temperature or warm briefly before serving to enjoy the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake from scratch instead of using a cake mix?

Yes, you can use your favorite chocolate cake recipe and add cinnamon to the batter for the distinctive Mexican flavor. The soaking step with chocolate milk remains the same.

What kind of chocolate milk works best?

Use any store-bought or homemade chocolate milk you prefer. Whole milk chocolate milk adds creaminess, but lower fat versions work well too. For a dairy-free option, use chocolate almond or oat milk.

Mexican Chocolate Milk Cake Recipe

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★★★★★

4.9 from 87 reviews

This Mexican Chocolate Milk Cake is a moist and flavorful dessert inspired by traditional Mexican chocolate, blending rich cocoa and warm cinnamon notes. The cake is baked and then soaked with a chocolate milk mixture for an indulgently soft texture and intense chocolate aroma.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 box chocolate cake mix (about 15.25 oz)
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon ground cinnamon

Chocolate Milk Mixture

• 2 cups whole milk
• 1/2 cup sweetened condensed milk
• 1/2 cup evaporated milk
• 1/4 cup cocoa powder
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Cake Batter: Preheat the oven to 350°F (175°C). In a large bowl, combine the chocolate cake mix, cocoa powder, and cinnamon. Follow the package instructions to add the required wet ingredients and mix until smooth.
2. Bake the Cake: Pour the batter into a greased 9×13-inch baking pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly for about 10 minutes.
3. Prepare the Chocolate Milk Mixture: In a medium bowl, whisk together the whole milk, sweetened condensed milk, evaporated milk, cocoa powder, cinnamon, and vanilla extract until well combined and smooth.
4. Soak the Cake: While the cake is still warm, use a fork or skewer to poke holes all over the surface. Slowly pour the chocolate milk mixture evenly over the cake, allowing it to soak in gradually for several minutes. Refrigerate the cake for at least 2 hours or overnight to allow flavors to meld and the cake to absorb the liquid.
5. Serve: Slice and serve chilled. Optionally, garnish with whipped cream or a dusting of cinnamon before serving for added flavor.

Notes

• Ensure holes are evenly poked on the cake surface to allow thorough soaking.
• The cake tastes even better when refrigerated for several hours or overnight.
• You can substitute whole milk with lactose-free milk if desired.
• For a spicier twist, add a pinch of cayenne pepper to the chocolate milk mixture.
• Store leftover cake covered in the refrigerator for up to 4 days.

Keywords: Mexican chocolate cake, chocolate milk cake, cinnamon chocolate cake, moist chocolate cake, Mexican dessert