Mexican Chocolate Milk Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://famdishes.com/mexican-chocolate-milk-cake-recipe/
