Description
A rich and luscious Chocolate Three Milks Cake soaked in a trio of milks, offering a spongy texture and unforgettable chocolatey richness.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- 1 cup whole milk
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Chocolate curls for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease your baking pan.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- Beat together the softened butter and sugar until light and fluffy. Add the eggs and vanilla, blending well.
- Gradually mix in the dry ingredients, alternating with the buttermilk, until the batter is smooth.
- Pour the cake batter into your prepared pan and bake for about 25-30 minutes, or until a toothpick comes out clean.
- Allow the cake to cool completely.
- Poke holes all over the top of the cooled cake with a fork.
- Whisk together the evaporated milk, sweetened condensed milk, and whole milk. Pour this mixture evenly over the cake.
- Cover the cake and refrigerate overnight for the best results.
- Whip the heavy cream with powdered sugar until soft peaks form. Spread or pipe the whipped cream over the cake.
- Finish with chocolate curls on top and serve chilled.
Notes
For best results, refrigerate overnight to allow the cake to soak in the milks.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg