Irresistible Chocolate Three Milks Cake
A luxurious chocolate cake soaked in three types of milk for a moist and decadent dessert experience, perfect for any celebration.
Ingredients
Cake Ingredients
- 1 cup all-purpose flour Can substitute with gluten-free blend for a gluten-free version.
- ½ cup unsweetened cocoa powder Carob powder may be used as a substitute.
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk Almond or oat milk can be used for dairy-free version.
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- 1 cup heavy cream
Whipped Cream Topping
- ¼ cup powdered sugar For whipped cream topping.
- 1 tsp vanilla extract For whipped cream topping.
Instructions
Preparation
- Gather all your ingredients and preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
- In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry mixture into the creamed mixture, alternating with the whole milk. Start and end with the flour mixture. Mix until just combined.
Baking
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool.
Soaking
- After cooling, poke holes all over the surface of the cake with a fork.
- In a bowl, combine evaporated milk and sweetened condensed milk. Slowly pour this mixture over the poked cake.
Topping
- In a separate bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Spread the whipped cream over the soaked cake and garnish as desired.
Serving
- Slice and serve the cake chilled or at room temperature, optionally garnished with chocolate shavings or fresh berries.
Notes
To store, keep covered in an airtight container in the fridge for up to five days. This cake can also be frozen for up to two months.