This Mexican Chocolate Milk Cake is rich, moist, and packed with chocolatey goodness! With its hint of cinnamon, it brings a warm twist to a classic dessert.
Making this cake is a breeze! I love how it fills my kitchen with a sweet aroma. Serve it with whipped cream or just enjoy it as is—it’s perfect for any occasion!
Key Ingredients & Substitutions
All-Purpose Flour: Standard flour works great for the cake. If you’re gluten-free, you can use a 1:1 gluten-free flour blend for similar results.
Mexican Chocolate: I recommend using Ibarra or Abuelita for authentic flavor. If unavailable, semi-sweet chocolate with a sprinkle of cinnamon is a great substitute.
Cocoa Powder: Unsweetened cocoa gives depth to the cake. Dutch-process cocoa is also an option, but it has a milder flavor. Just note it won’t have the same richness as Mexican cocoa.
Whole Milk: Use whole milk for creaminess, but you can replace it with almond milk or any milk you prefer. Just make sure it’s unsweetened if you go dairy-free.
Heavy Whipping Cream: If you’re looking for lower fat options, you can use half-and-half, but the mousse won’t be as fluffy.
How Do I Ensure My Cake is Moist and Flavorsome?
The key to making your Mexican Chocolate Milk Cake moist is in the soak! After baking, you want to pour the warm chocolate milk mix over the cake while it’s still warm. This allows the cake to absorb the flavors. Be patient and don’t rush this step—it’s crucial for that deliciously moist texture!
- Poke holes throughout the cake with a fork to help it soak in the chocolate milk mix.
- Pour the soak evenly and let it rest to absorb all that chocolatey goodness.
- If you can, chill the cake for a couple of hours after soaking—it really helps the flavors to meld!
What’s the Best Way to Make Fluffy Chocolate Mousse?
When preparing the mousse, make sure your heavy cream is very cold for easier whipping. Start by whipping the cream until soft peaks form, then gently fold in the cooled, melted chocolate. Be gentle when folding as you want to keep the air in the whipped cream for that light, fluffy texture!
- Use a spatula and a folding motion instead of stirring, to preserve the airiness.
- Adding a bit of cinnamon to the mousse ties it back to the cake flavors while enhancing the chocolate.
These steps and ingredient tips will help you create a rich and delicious Mexican Chocolate Milk Cake that family and friends will love!
Mexican Chocolate Milk Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup (125g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (45g) unsweetened cocoa powder (preferably Mexican cocoa like Ibarra)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (240ml) whole milk
For the Chocolate Milk Soak:
- 1 cup (240ml) sweetened condensed milk
- 1/2 cup (120ml) evaporated milk
- 1/4 cup (60ml) whole milk
- 1/2 tsp ground cinnamon
- 2 oz (55g) Mexican chocolate, chopped (or semi-sweet chocolate with a pinch of cinnamon)
For the Chocolate Mousse Topping:
- 1 cup (240ml) heavy whipping cream, cold
- 4 oz (115g) semi-sweet chocolate, melted and cooled
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
For Garnish:
- Whipped cream
- Unsweetened cocoa powder or finely grated Mexican chocolate for dusting
How Much Time Will You Need?
This delightful cake will take around 15 minutes to prep, about 35 minutes to bake, and a total of 3 hours to chill and soak. It’s worth the wait—you’ll have a moist and flavorful dessert that’s simply irresistible!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease an 8×8 inch (20×20 cm) square baking pan and line it with parchment paper to make it easy to remove later.
2. Mix Dry Ingredients:
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, salt, and cinnamon. Stir these dry ingredients together until they are well-blended.
3. Combine Wet Ingredients:
In another bowl, whisk together the vegetable oil, eggs, vanilla extract, and whole milk until combined and smooth.
4. Mix the Batter:
Pour the wet ingredients into the bowl of dry ingredients. Gently mix until just combined—you don’t want to overdo it; a few lumps are okay!
5. Bake the Cake:
Pour the batter into your prepared baking pan and smooth the top with a spatula. Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let it cool slightly after baking.
6. Make the Chocolate Milk Soak:
While your cake is baking, prepare the chocolate milk soak. In a small saucepan over low heat, combine the sweetened condensed milk, evaporated milk, whole milk, ground cinnamon, and chopped Mexican chocolate. Stir constantly until the chocolate melts and the mixture is smooth. Remove from heat and let cool slightly.
7. Soak the Cake:
Once the cake has cooled for a bit, poke holes all over the top using a fork or skewer. Slowly pour the warm chocolate milk soak evenly over the cake, allowing it to soak in. For best results, let the cake cool completely, and then ideally refrigerate for at least 2 hours to enhance the flavor.
8. Make the Chocolate Mousse Topping:
In a large bowl, use an electric mixer to beat the cold heavy whipping cream with powdered sugar, vanilla, and cinnamon until soft peaks form. Carefully fold in the cooled, melted chocolate until the mixture is smooth and well combined.
9. Top the Cake:
Spread the chocolate mousse evenly over the soaked cake with a spatula.
10. Chill and Serve:
Refrigerate the cake for at least 1 hour to allow the mousse to set. Before serving, you can add a dollop of whipped cream on top and dust with unsweetened cocoa powder or grated chocolate to garnish.
11. Enjoy!
Slice into squares and indulge in this rich, moist Mexican Chocolate Milk Cake with its decadent layers of chocolatey delight!
This dessert strikes a perfect balance of flavors with a rich chocolate base, creamy mousse topping, and a hint of cinnamon that makes it a delightful treat for any occasion!
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Can I Use Different Types of Chocolate?
Absolutely! While Mexican chocolate is preferred for its unique flavor, you can use semi-sweet chocolate instead. Just add a pinch of cinnamon to mimic the spice notes found in Mexican chocolate.
Can I Make This Cake Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just be sure to choose one that has a good texture for baking to maintain the cake’s moistness.
How Do I Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. You can also freeze slices by wrapping them tightly in plastic wrap and then placing them in a freezer-safe container for up to 3 months.
Can I Reduce the Sugar in the Recipe?
You can reduce the sugar slightly if you prefer a less sweet cake; just remember that it may affect the cake’s moistness and texture. If you’re looking for a sugar substitute, consider using a sweetener designed for baking that can replicate sugar’s effects.