Description
This Mexican Chocolate Milk Cake is a moist, rich dessert infused with warm cinnamon and a hint of cayenne pepper for a subtle spicy kick. The cake is soaked in a creamy milk mixture, making it incredibly tender and flavorful. Topped with whipped cream and a dusting of cinnamon, it’s the perfect indulgent treat for chocolate lovers seeking a unique 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 and well combined.
- Bake the Cake: Pour the batter into a greased cake pan. Bake for 30-35 minutes, or until a toothpick inserted in 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.
- Make the Milk Soak: In a small saucepan, combine evaporated milk, sweetened condensed milk, whole milk, and cinnamon. Heat over medium heat until warm but not boiling, then remove from heat.
- Soak the Cake: Once the cake has fully cooled, use a fork to poke holes evenly across the top. Slowly pour the warm milk mixture over the cake, letting it soak in gradually. Let the cake rest for at least 30 minutes to fully absorb the milk.
- Top the Cake: Spread whipped cream evenly over the soaked cake. Dust the top with cinnamon for a final aromatic touch.
- Serve: Slice the cake and serve it with a cup of coffee or a glass of milk for a deliciously gooey, chocolaty experience.
Notes
- You can adjust the cayenne pepper to your desired spice level or omit it for a milder flavor.
- Dairy-free substitutes can be used in the yogurt, milk, and whipped cream to make this recipe vegan.
- For best results, use a metal or glass pan for even baking.
- Letting the cake soak longer will intensify its moist texture and flavor.
- Store leftovers covered in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking and soaking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 340 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 35 mg
Keywords: Mexican chocolate cake, milk soak cake, spicy chocolate cake, moist chocolate cake, cinnamon chocolate cake
