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Mexican Chocolate Milk Cake

Irresistible Mexican Chocolate Milk Cake You Must Try Today

Experience the delightful layers of Mexican Chocolate Milk Cake, a decadent treat infused with rich chocolate and warm cinnamon.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: DESSERTS
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cups unsweetened cocoa powder Can use Dutch-process cocoa for richness
  • 2 teaspoons baking powder Ensure it's fresh
  • 1 teaspoon baking soda
  • 1 teaspoon salt Sea salt recommended
  • 1 teaspoon ground cinnamon Optional but recommended
  • 1 cup whole milk Can substitute with almond milk for dairy-free
  • 1/2 cup vegetable oil Can use melted coconut oil
  • 2 large eggs Egg replacement for vegan option
  • 2 teaspoons vanilla extract Use pure for authenticity
  • 1 cup hot water
  • 1 cup semi-sweet chocolate chips Optional
For the Frosting
  • 2 cups heavy cream Can substitute with coconut cream for vegan frosting
  • 1 cup powdered sugar Can use brown sugar for caramel flavor
  • 2 teaspoons vanilla extract For flavoring

Equipment

  • Mixing Bowls
  • whisk
  • oven
  • cake pans
  • Spatula

Method
 

Preparation
  1. Preheat Oven: Begin by heating your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them lightly.
  2. Mix Dry Ingredients: In a large mixing bowl, combine all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, salt, and ground cinnamon. Whisk until well combined.
  3. Mix Wet Ingredients: In a separate bowl, whisk together whole milk, vegetable oil, eggs, and vanilla extract until smooth and creamy.
  4. Combine Mixtures: Slowly pour the wet ingredients into the dry ingredients while mixing on low speed. Stir until just combined.
  5. Add Hot Water: Gradually stir in hot water to achieve a thinner batter for moist texture.
  6. Optional Chocolate Chips: Fold in semi-sweet chocolate chips if desired.
  7. Pour Batter: Divide the batter between the two prepared pans.
  8. Bake: Bake for 40-50 minutes. Check for doneness with a toothpick.
  9. Cool Cakes: Allow the cakes to cool in their pans for about 10 minutes before transferring to a wire rack.
  10. Prepare Frosting: Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  11. Assemble Cake: Frost between the layers generously and cover the entire cake with remaining frosting.
  12. Garnish: Decorate with chocolate shavings or a sprinkle of cinnamon.
  13. Optional: Dust with powdered sugar before serving for extra sweetness.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 100mgIron: 2mg

Notes

Ensure all ingredients are at room temperature before mixing. Avoid overmixing.

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