Decadent Mexican Chocolate Milk Cake: A Sweet Indulgence

Decadent Mexican Chocolate Milk Cake is an irresistible dessert that transforms ordinary days into extraordinary celebrations with its rich, moist texture and delightful spices.

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Course: Dessert

Cuisine: Mexican

Keyword: cake, chocolate, decadent, Dessert, Mexican, milk

Prep Time: 30

Cook Time: 50

Cooling Time: 1

Total Time: 2 20

Servings: slices

Calories: 450kcal

Equipment

Oven
Mixing bowls
Whisk
Baking pan
Mixer
Measuring cups
Measuring spoons
Plastic Wrap

Ingredients

For the Cake

1 cup Hot Coffee Instant coffee is a suitable alternative.
12 tablespoons Unsalted Butter Ensure it's softened for easy mixing.
4 large Eggs Use fresh eggs for best results.
1.33 cups Whole Milk Substitute with non-dairy milk if preferred.
3 teaspoons Pure Vanilla Extract High-quality vanilla delivers the best results.
2 cups Granulated Sugar Adjust according to personal taste.
1.5 cups All-Purpose Flour Measure accurately for best texture.
1 cup Unsweetened Cocoa Powder Opt for high-quality cocoa for richness.
1 teaspoon Cinnamon Adds warmth and enhances chocolate notes.
0.25 teaspoon Cayenne Pepper Adjust according to your spice preference.
3 teaspoons Baking Powder Essential for leavening the cake.
1 teaspoon Baking Soda Helps the cake rise.
0.5 teaspoon Salt Balances the sweetness.
8 ounces Semi-Sweet Chocolate Chopped, use high-quality chocolate for the best flavor.

For the Milk Soak

1 cup Sweetened Condensed Milk Crucial for soaking the cake.
1 cup Evaporated Milk Works in harmony with condensed milk.
1 cup Chocolate Milk Adds an extra layer of chocolate flavor.

For the Whipped Topping

2 cups Heavy Whipping Cream Used to make the topping light and airy.
0.5 cup Cocoa Powder for Topping Enhances the chocolate flavor in the whipped topping.
0.5 teaspoon Cinnamon for Topping Adds warmth to the topping experience.
0.125 teaspoon Cayenne Pepper for Topping A pinch adds an unexpected kick.

Instructions

Directions

Preheat Oven: Start by setting your oven to 350°F (175°C) and greasing a 9x13-inch baking pan.
Combine Coffee and Butter: In a medium bowl, mix the hot coffee and softened unsalted butter until melted.
Whisk Wet Ingredients: In a large bowl, whisk together the eggs, whole milk, pure vanilla extract, and granulated sugar until creamy.
Mix Dry Ingredients: In another bowl, combine the all-purpose flour, unsweetened cocoa powder, cinnamon, cayenne pepper, baking powder, baking soda, and salt.
Blend Mixtures Together: Add the dry ingredients to the wet mixture, then fold in the coffee-butter mixture until smooth.
Fold in Chocolate: Gently incorporate the chopped semi-sweet chocolate into the batter.
Bake the Cake: Pour the batter into the prepared baking pan and bake for 45-50 minutes.
Cool and Soak: Allow the cake to cool, poke holes, and pour the milk mixture over it.
Prepare the Whipped Topping: Whip the heavy cream, cocoa powder, cinnamon, and cayenne pepper until stiff peaks form.
Serve and Enjoy: Slice into this decadent delight and savor each bite.

Notes

For the best experience, serve the cake on the same day it’s made. If necessary, store leftovers in the fridge for up to five days.

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