Mexican Chocolate Milk Cake
Inspired by Mexican Chocolate, this cake is sweet with a little spice. It has the softest spiced chocolate sponge soaked in a cinnamon triple milk mixture. Covered with whipped cinnamon cream and a dusting of cinnamon, this cake is moist, gooey, chocolatey with all those warm spiced flavours.
Mexican Chocolate Milk Cake
Here’s Why You’ll Love This Mexican Chocolate Milk Cake:
Mexican Chocolate has a unique sweet yet spicy flavour. A pinch of caynee pepper along with cinnamon gives it a slight kick and this cake combines all of those flavours in every single layer.
Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!
Easy enough for all beginner bakers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Flour: The trick to a soft, well risen puddings is self raising flour, in combination with levelling agents (trust me!)
Light and Dark Brown Sugar: Packed with molasses offering depth of flavours, more robust richness and moisture to your pudding.
Yoghurt - this acts as our egg replacer, helping to bind the ingredients together and create that ulta moist texture.
Spices: Cinnamon and cayenne pepper are what takes this recipe from your average chocolate cake to a Mexican Chocolate Cake but you can adjust the amount of spice to your taste! Start with a little and experiment
Recipe