Chocolate Three Milks Cake
A rich and moist chocolate cake soaked in three types of milk, topped with creamy whipped cream, perfect for any occasion.
Ingredients
Cake Ingredients
- 1 cup all-purpose flour Can substitute with gluten-free flour for gluten-sensitive individuals.
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs For vegan option, use flaxseed meal or commercial egg replacers.
- 1 tsp vanilla extract
- 1/2 cup whole milk Can be substituted with almond or coconut milk.
Soaking Milk Ingredients
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
Whipped Cream Topping
- 1 cup heavy cream Use non-dairy whipped cream for a vegan option.
- 1/4 cup powdered sugar For better sweetness control.
- 1 tsp vanilla extract For whipped cream topping.
Instructions
Preparation
- Begin by gathering all the necessary ingredients on your countertop.
- Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.
Making the Cake
- In a mixing bowl, whisk together all-purpose flour, cocoa powder, baking powder, and salt until evenly combined.
- Cream together softened butter and granulated sugar in another bowl until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- Gradually mix dry ingredients into wet, alternating with the whole milk, mixing until just combined.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
Soaking and Serving
- Combine evaporated milk and sweetened condensed milk in a bowl.
- Once the cake is cool, poke holes all over the surface and pour the milk mixture over, allowing it to absorb.
- Let the cake rest for at least 30 minutes.
- Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Spread the whipped cream over the soaked cake and garnish with chocolate shavings or fresh fruit as desired.
- Cut into squares and serve chilled or at room temperature.
Notes
Store leftover cake in an airtight container in the refrigerator for up to 5 days. For freezing, cut and wrap individual pieces tightly before freezing. Thaw in the refrigerator overnight.