Description
A rich chocolate cake soaked in three different types of milk, creating a decadent and moist dessert perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 can (14 ounces) sweetened condensed milk
- 1 cup evaporated milk
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Whisk together the flour, baking powder, salt, and cocoa powder in a bowl.
- Beat together the oil and sugar in a separate bowl until fluffy. Add eggs one at a time, then mix in the vanilla.
- Gradually add the dry ingredients to the wet mixture until combined. Pour the batter into the prepared pan.
- Bake for 25-30 minutes or until a toothpick comes out clean. Let cool.
- Combine sweetened condensed milk, evaporated milk, and whole milk in a bowl. Poke holes in the cooled cake with a fork and pour the milk mixture over the cake.
- Refrigerate for at least 240 minutes or overnight.
- Whip the heavy cream with powdered sugar until soft peaks form. Spread over the cake and top with chocolate chips if desired.
- Serve chilled and enjoy!
Notes
For those with diabetes, consider using sugar substitutes like stevia or monk fruit.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg