Name: Mexican Chocolate Milk Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 tablespoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon; 1 cup whole milk; ½ cup vegetable oil; 3 large eggs; 1 tablespoon vanilla extract; 1 cup hot water; ½ cup semi-sweet chocolate chips; 1 cup heavy cream; ½ cup powdered sugar; 1 teaspoon vanilla extract

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Introduction

Mexican Chocolate Milk Cake is a rich, moist chocolate cake infused with warm cinnamon and a hint of spice. Topped with a creamy vanilla frosting, it offers a delightful twist on a classic dessert perfect for any occasion.

The image shows a thick slice of dark chocolate cake placed on a white plate resting on a white marbled surface. The cake has two main layers with a creamy white filling in between that appears soft and slightly melted. The rich, dense chocolate cake layers on top and bottom have a moist texture with some cracks. A thick, light beige sauce is being poured over the cake, flowing over the top and sides, partially covering the filling and pooling around the base. The overall colors contrast dark brown with creamy white and beige, highlighting the moisture and richness of the dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 cup whole milk
½ cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
1 cup hot water
½ cup semi-sweet chocolate chips (optional)
1 cup heavy cream (for frosting)
½ cup powdered sugar (for frosting)
1 teaspoon vanilla extract (for frosting)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans.
Step 2: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and cinnamon until well combined.
Step 3: In another bowl, mix the milk, vegetable oil, eggs, and vanilla extract until smooth.
Step 4: Gradually add the wet ingredients to the dry ingredients, mixing gently on low speed until just combined. Avoid overmixing.
Step 5: Slowly stir in the hot water to thin the batter, which will help create a moist cake.
Step 6: If using, fold in the semi-sweet chocolate chips evenly.
Step 7: Divide the batter evenly between the prepared cake pans.
Step 8: Bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean.
Step 9: Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 10: For the frosting, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Step 11: Once cooled, spread frosting on one cake layer, place the second layer on top, and cover the entire cake with the remaining frosting.
Step 12: Optionally, garnish with chocolate shavings or a sprinkle of cinnamon before serving.

Tips & Variations

Use whole milk for richer flavor, or substitute with buttermilk for a tangier taste.
Try adding a pinch of cayenne pepper for an extra spicy kick.
Replace chocolate chips with chopped nuts for added texture.
For a dairy-free option, use coconut cream for frosting and a plant-based milk.

Storage

Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator.

How to Serve

A thick slice of dark, moist chocolate cake sits on a white plate placed on a white marbled surface, with visible chunks of chocolate embedded throughout. The cake is layered with creamy white marshmallow filling that oozes slightly from between the layers. A thick, light tan vanilla sauce with visible specks is being poured smoothly over the top of the cake, cascading down the sides and pooling around the base. The surface of the cake has a dusting of cocoa powder that contrasts with the creamy sauce and dark cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking flour blend. Make sure it contains xanthan gum or add it separately to maintain the cake’s structure.

Is it necessary to use hot water in the batter?

Yes, incorporating hot water helps bloom the cocoa powder and creates a thinner batter, which results in a more moist and tender cake.