Description
This Mexican Chocolate Milk Cake is a rich and moist dessert infused with warm spices like cinnamon and a hint of cayenne pepper for a subtle kick. Soaked in a luscious milk mixture and topped with cinnamon-dusted whipped cream, this dairy-friendly cake offers a delightful twist on a classic tres leches, perfect for chocolate lovers seeking a spiced, indulgent 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
- Prepare the Cake: Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together self-raising flour, light brown sugar, dark brown sugar, cocoa powder, cinnamon, cayenne pepper, and vanilla extract until well combined. Then add the dairy-free yogurt and water, whisking until you achieve a smooth batter with no lumps.
- Bake the Cake: Grease a cake pan and pour the prepared batter into it. Place the pan in the oven and bake for 30 to 35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely.
- Make the Milk Soak: In a small saucepan, combine the evaporated milk, sweetened condensed milk, whole milk, and cinnamon. Warm the mixture over medium heat until it is hot but not boiling. Remove from heat and allow it to cool slightly.
- Soak the Cake: Once the cake is completely cooled, poke holes all over the surface with a fork or skewer. Slowly pour the warm milk mixture evenly over the cake, allowing it to absorb fully. Chill the cake in the refrigerator for at least 4 hours or overnight to let the flavors meld and the soak fully penetrate.
- Prepare the Topping: Before serving, whip the cream until soft peaks form. Spread or pipe the whipped cream over the soaked cake and lightly dust the top with cinnamon for a final touch.
Notes
- Adjust cayenne pepper to your preferred spice level; omit if you prefer no heat.
- You can substitute all dairy products with their non-dairy equivalents to keep the recipe vegan friendly.
- Soaking the cake overnight yields the best texture and flavor absorption.
- If you don’t have self-raising flour, use all-purpose flour with 1 ½ teaspoons baking powder added.
- Ensure the milk soak is warm, not boiling, to avoid curdling the dairy.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking and soaking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 310 kcal
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 25 mg
Keywords: Mexican chocolate cake, milk cake, tres leches chocolate, spiced chocolate dessert, cinnamon chocolate cake, easy chocolate cake, dairy-free option
