Go Back

Chocolate Three Milks Cake

A rich and moist chocolate cake soaked in a trio of milks, topped with whipped cream and chocolate shavings, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 4 hours
Servings: 12 servings
Course: Cake, Dessert
Cuisine: Baking, Latin American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup all-purpose flour Choose a good brand like Gold Medal or King Arthur Flour.
  • 1 cup granulated sugar To sweeten the cake perfectly.
  • 1/2 cup unsweetened cocoa powder Use Dutch-processed cocoa for a deep chocolate flavor.
  • 1 teaspoon baking powder Helps the cake rise.
  • 1/2 teaspoon baking soda Works together with the baking powder for lightness.
  • 1/4 teaspoon salt Enhances sweetness.
  • 1/2 cup unsalted butter, softened Make sure it’s at room temperature.
  • 2 large eggs Bring to room temperature for better emulsification.
  • 1 teaspoon vanilla extract Always use pure vanilla for the best flavor.
  • 1/2 cup milk Regular whole milk works great, or substitute with almond/oat milk.
For the milk soak
  • 1 can (14 oz) sweetened condensed milk Essential for the soak.
  • 1 can (12 oz) evaporated milk Adds creaminess.
  • 1 cup whole milk or cream You can use coconut milk for a twist.
For topping
  • whipped cream Homemade is best, but store-bought works.
  • chocolate shavings Grate your favorite dark chocolate bar.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the softened butter, eggs, vanilla extract, and milk to the dry ingredients. Mix until smooth; this should take about 2-3 minutes on medium speed.
Baking
  1. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Soaking
  1. While the cake is baking, whisk together the sweetened condensed milk, evaporated milk, and whole milk in a large bowl.
  2. Once the cake is done, let it cool for 10 minutes, then poke holes throughout the surface with a fork.
  3. Pour the milk mixture over the warm cake, allowing it to soak in fully.
  4. Refrigerate the cake for at least 4 hours, preferably overnight.
Serving
  1. Before serving, top with whipped cream and sprinkle chocolate shavings generously over the top.

Notes

Avoid overmixing the batter; this will keep the cake light and airy. Use warm milk for better incorporation.