Go Back

Chocolate Three Milks Cake

A decadent cake soaked in a blend of three types of milk, creating a rich and moist treat perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 5 large large eggs Make sure the eggs are at room temperature.
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 4 oz semisweet chocolate Melt until smooth.
  • 11/16 cup natural unsweetened Dutch-processed cocoa powder Recommended for the best flavor.
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 1 cup granulated sugar
  • 2 tbsp cocoa powder For dusting.
Milk Soak Ingredients
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup whole milk
Frosting Ingredients
  • 2 cups heavy whipping cream
  • 1/3 cup granulated sugar or powdered sugar For frosting.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a 9×13 inch baking pan by greasing it lightly.
  2. In a large mixing bowl, melt the semisweet chocolate until smooth. Let it cool a bit.
  3. In another large bowl, beat together the eggs and 1 cup of granulated sugar until light and fluffy.
  4. Stir in the melted chocolate and vanilla extract into the egg mixture, combining well.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, cocoa powders, cinnamon, and salt.
  6. Gradually add the dry ingredients to your wet mixture, mixing until everything is beautifully combined.
Baking and Soaking
  1. Pour the batter into the prepared baking pan and bake for 30-35 minutes. Allow it to cool completely in the pan.
  2. While the cake is cooling, combine the evaporated milk, condensed milk, and whole milk in a bowl.
  3. Poke holes all over the cooled cake with a fork and pour the milk mixture over the top.
Frosting and Serving
  1. Whip the heavy whipping cream with 1/3 cup of sugar until stiff peaks form.
  2. Spread the whipped cream evenly over the soaked cake and decorate with chocolate shavings and fresh mint.
  3. Chill the cake in the refrigerator before serving to let the flavors meld together.

Notes

Store leftover cake in an airtight container in the refrigerator for up to 5 days. For freezing, wrap individual slices tightly in plastic wrap.