Description
Indulge in the rich flavors of Mexican Chocolate Milk Cake, a decadent dessert that combines the warmth of cinnamon with the sweetness of condensed and evaporated milk. Topped with a cocoa-infused whipped cream and chocolate shavings, this cake is a delightful treat for any occasion.
Ingredients
Units
Scale
For the cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 pinch kosher salt
- 3 cup milk, divided (2% or whole)
- 1/2 cup vegetable oil
- 2 large Pete and Gerry’s Organic Eggs
- 2 teaspoons vanilla extract
- 8 ounces sweetened condensed milk
- 6 ounces evaporated milk
For the whipped topping
- 1 cup heavy cream
- 1 1/2 tablespoon granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon vanilla extract
- chocolate shavings, for garnish
Instructions
- Prepare the cake: Preheat the oven, combine dry ingredients, mix wet ingredients, combine wet and dry mixtures, bake the cake.
- Prepare the milk mixture: Mix sweetened condensed milk, evaporated milk, and vanilla extract.
- Assemble the cake: Poke holes in the baked cake, pour milk mixture over the cake, refrigerate.
- Make the whipped topping: Whip cream, sugar, cocoa, and vanilla until stiff peaks form.
- Finish the cake: Spread whipped topping over the cake, garnish with chocolate shavings.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the cake batter.
- Adjust the sweetness by reducing or increasing the amount of sugar in the whipped topping.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 50 mg