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Mexican Chocolate Milk Cake

Mexican chocolate milk cake with a rich, moist crumb, subtle cinnamon warmth, and a glossy chocolate ganache finish. Bakes up with an even texture using a hot cocoa + milk mixture and a classic creamed-butter method.
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Prep Time 15 minutes
Cook Time 30 minutes
rest 20 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 tsp ground cinnamon
  • 0.25 tsp cayenne pepper
Chocolate milk mixture
  • 1 cup whole milk
  • 0.5 cup unsweetened cocoa powder
  • 0.5 cup hot water
Cake batter
  • 0.5 cup butter, softened
  • 1.25 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
Topping
  • 1 Chocolate ganache for topping

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and set it aside for easy pouring later.
Mix dry ingredients
  1. Whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and cayenne pepper in a bowl. Mix until the spices are evenly distributed with no visible clumps.
Make the cocoa mixture
  1. Stir unsweetened cocoa powder into hot water until smooth, then blend in whole milk. The mixture should look glossy and uniform before adding to the batter.
Cream and combine
  1. Cream butter, softened with granulated sugar until light and fluffy. Scrape the bowl as needed so the mixture creams evenly.
  2. Beat in large eggs one at a time. Add vanilla extract after the eggs are incorporated.
  3. Alternately add dry ingredients and the cocoa mixture to the butter mixture, beginning and ending with dry ingredients. Mix just until smooth so the cake stays tender.
Bake and rest
  1. Pour the batter into the greased 9-inch round cake pan. Smooth the top so it bakes evenly.
  2. Bake at 350°F for 28-30 minutes until a toothpick comes out clean. Look for a set center and a lightly domed top.
  3. Cool for 20 minutes before topping. Let the cake rest so the ganache stays glossy instead of soaking in.
Finish
  1. Top the cake with chocolate ganache. Spread or drizzle for a glossy finish over the warm surface.

Notes

For clean slices, let the cake cool completely before cutting; if you need speed, refrigerate for 1 hour after the initial 20-minute cool. Store covered in the refrigerator for up to 4 days; freeze slices for up to 2 months (thaw overnight in the fridge). For a lighter option, use low-fat milk in place of whole milk while keeping the ganache topping.