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Chocolate Three Milks Cake

This Chocolate Three Milks Cake is a nostalgic and indulgent dessert soaked in three types of milk, resulting in a rich and moist cake perfect for any celebration.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Celebration, Dessert
Cuisine: Latin American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup all-purpose flour Use a good quality brand like King Arthur for best results.
  • 1/2 cup unsweetened cocoa powder Ghirardelli is recommended for a rich chocolate flavor.
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt A pinch to balance the flavors.
  • 4 large eggs Room temperature eggs whip up beautifully.
  • 1 cup sugar Granulated for the perfect sweetness!
  • 1/2 cup milk Whole milk offers the best creaminess.
  • 1/2 cup vegetable oil Can substitute for melted butter if you want that richer taste.
  • 1 tsp vanilla extract Use pure vanilla for the best flavor.
Milk Soak Ingredients
  • 1 can (14 oz) sweetened condensed milk The star of the show!
  • 1 can (12 oz) evaporated milk
  • 1 cup heavy cream Essential for that luxurious texture.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  3. In a separate large bowl, combine the eggs and sugar. Using a hand mixer, whisk until pale and fluffy, about 4-5 minutes.
  4. Gradually pour in the milk, oil, and vanilla, mixing until just combined.
  5. Gently fold the dry ingredients into the wet mixture until no flour streaks remain.
  6. Pour the batter into the prepared baking dish and bake for 25-30 minutes, until a toothpick inserted comes out clean.
  7. Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Soaking & Serving
  1. In a bowl, whisk together the sweetened condensed milk, evaporated milk, and heavy cream until well combined.
  2. Poke holes in the cooled cake using a fork or skewer. Pour the milk mixture over the cake.
  3. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  4. Slice and serve chilled, optionally topping with whipped cream and chocolate shavings.

Notes

Ensure you poke enough holes for the milk infusion to seep thoroughly into the cake.