why make this recipe
Chocolate Three Milks Cake is a delicious dessert that is sure to please anyone with a sweet tooth. This cake is moist, rich, and full of chocolate flavor. The unique blend of three different types of milk gives it a special creaminess that melts in your mouth. It is perfect for parties, celebrations, or even just a treat for yourself. Plus, the recipe is simple and doesn’t require advanced baking skills!
how to make Chocolate Three Milks Cake
Ingredients:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 1 cup whole milk (for soaking)
- Whipped cream (for topping)
- Chocolate shavings or cocoa powder (for garnish)
Directions:
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch pan.
- In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, whole milk, vegetable oil, and vanilla extract. Mix until smooth.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- Once baked, let the cake cool in the pan.
- In a separate bowl, mix together the sweetened condensed milk, evaporated milk, and whole milk.
- Poke holes in the cooled cake using a fork or skewer and pour the milk mixture over the cake, allowing it to soak in.
- Refrigerate the cake for at least 4 hours, or overnight.
- Before serving, top with whipped cream and garnish with chocolate shavings or cocoa powder.
how to serve Chocolate Three Milks Cake
Serve Chocolate Three Milks Cake chilled for the best taste. You can cut it into squares and place them on dessert plates. Adding a dollop of whipped cream on top makes it even better. You can also sprinkle some chocolate shavings or cocoa powder for an extra touch of sweetness.
how to store Chocolate Three Milks Cake
Store any leftover Chocolate Three Milks Cake in the refrigerator. Cover the cake with plastic wrap or keep it in an airtight container. It will stay fresh for about 3-5 days. Make sure to keep it cold, as the moist milk mixture needs to be kept refrigerated.
tips to make Chocolate Three Milks Cake
- Make sure your ingredients are at room temperature for better mixing.
- Use a fork or skewer to poke deep holes into the cake for maximum milk absorption.
- Allow the cake to chill overnight for the best flavor and texture.
- If you want a sweeter cake, you can increase the sugar slightly in the batter.
- Experiment with different toppings, like fruit or nuts, to change it up.
variation
You can try adding coffee to your milk mixture for a mocha flavor. Just replace some of the whole milk with brewed coffee. Another variation is to use different flavored milks, like almond or coconut milk, for a unique twist.
FAQs
1. Can I use store-bought whipped cream?
Yes, using store-bought whipped cream is perfectly fine! It saves time and still tastes great.
2. How long does Chocolate Three Milks Cake last?
It will last for about 3-5 days in the refrigerator if stored properly.
3. Can I freeze Chocolate Three Milks Cake?
While it’s not recommended to freeze the whole cake due to its moist texture, you can freeze individual pieces. Make sure to wrap them tightly to avoid freezer burn.
Chocolate Three Milks Cake
A moist and rich dessert made with a blend of three different types of milk for a unique creaminess.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 240 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 1 cup whole milk (for soaking)
- Whipped cream (for topping)
- Chocolate shavings or cocoa powder (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch pan.
- In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, whole milk, vegetable oil, and vanilla extract. Mix until smooth.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- Once baked, let the cake cool in the pan.
- In a separate bowl, mix together the sweetened condensed milk, evaporated milk, and whole milk.
- Poke holes in the cooled cake using a fork or skewer and pour the milk mixture over the cake, allowing it to soak in.
- Refrigerate the cake for at least 4 hours, or overnight.
- Before serving, top with whipped cream and garnish with chocolate shavings or cocoa powder.
Notes
Allow the cake to chill overnight for the best flavor and texture. Experiment with different toppings, like fruit or nuts, for a unique twist.
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
