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Mexican Chocolate Milk Cake

Delight in Homemade Mexican Chocolate Milk Cake Bliss

Experience the rich flavors of Mexican Chocolate Milk Cake, a delightful dessert perfect for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: DESSERTS
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour Can substitute with gluten-free flour blend.
  • 1.5 cups Granulated sugar Replace with coconut sugar for a less processed option.
  • 0.75 cups Unsweetened cocoa powder Substitute with Dutch-processed cocoa for different chocolate depth.
  • 2 tbsp Baking powder Ensure it’s fresh.
  • 1 tsp Baking soda Can be omitted if using self-raising flour.
  • 1 tsp Salt Opt for sea salt for a gourmet touch.
  • 1 tsp Ground cinnamon Optional, can be omitted.
  • 1 cup Whole milk Can be replaced with almond milk for a dairy-free version.
  • 0.5 cups Vegetable oil Substitute with melted coconut oil for a richer flavor.
  • 2 large Large eggs For vegan version, use flax eggs.
  • 2 tsp Vanilla extract Use pure vanilla for best taste.
  • 1 cup Hot water Essential for texture.
  • 1 cup Semi-sweet chocolate chips Optional, can be omitted.
For the Frosting
  • 1 cup Heavy cream Substitute with coconut cream for a dairy-free option.
  • 1 cup Powdered sugar Use agave syrup as a lower GI alternative.
  • 2 tsp Vanilla extract

Equipment

  • oven
  • Mixing Bowls
  • whisk
  • cake pans
  • Wire Rack

Method
 

How to Make Mexican Chocolate Milk Cake
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, mix the wet ingredients: milk, vegetable oil, eggs, and vanilla until smooth.
  4. Combine the wet mixture into the dry ingredients, mixing on low speed until just combined.
  5. Gradually stir in the hot water.
  6. Fold in the chocolate chips, if desired.
  7. Divide the batter between the prepared pans and bake for 40-50 minutes.
  8. Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack.
  9. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form for the frosting.
  10. Frost the top of one layer, stack the second layer on top, and cover the whole cake in frosting.
  11. Garnish as desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 4gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 50mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 200IUCalcium: 50mgIron: 1.5mg

Notes

Room temperature eggs will give you a fluffier texture. Avoid overmixing to keep the cake light and airy. Store uncovered for up to 2 days at room temperature.

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