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    Home » Recipes » Desserts and Baking

    9th December 2020 Desserts and Baking

    Home » Recipes » Desserts and Baking

    Chocolate Milk Cake

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    Chocolate Milk Cake is my favourite version of Mexican Tres Leches Cake. This recipe was also my husband's first attempt at baking AND his first foray into the kitchen. 

    Chocolate Milk Cake in a blue bowl with chocolate milk around the sides

    Last week, we lost our internet for 4 whole days. So I wasn't able to upload any recipes after Monday's post. My mobile data lasted 2 minutes after the internet died (obvs). Luckily, I did get some free storage to tide me over till the new box arrived (which didn't turn up on the day it was supposed to). The free data also disappeared very fast despite my attempts to hold on to every last bit by quickly replying to messages and turning it off again. When we did get the internet back, I spent time catching up with work deadlines. I'm back now though and so greatful to get back to normality. 

    Chocolate Milk Cake

    This Chocolate Milk Cake is adapted from this recipe. It has more Syrup and some Chocolate and Lime added in. If you prefer not to add Lime, add a little extra of one of the other liquids. You will also have to use Baking Powder instead of Bicarb.

    This is a lovely sweet recipe with a feather light moist chocolate sponge soaked in chocolate milk aka milk shake and lime juice. OMG

    Chocolate Tres Leches Cake

    Tres leches translates to ‘three milks’ and in this recipe, whipped egg whites make for a light chocolate lime sponge cake. This is then poked all over with holes and a mixture of 3 milks is then poured over the top. In this recipe, I use evaporated milk, condensed milk, cocoa, lime juice and double cream. If you are not a fan of Lime, you can do as mentioned above and increase other liquids, skip it all together or use one of the variations below.

    Ingredients for Chocolate Milk Cake

    Plain Flour

    Cocoa Powder

    Bicarbonate of Soda

    Salt

    Eggs

    Vanilla

    Milk

    Evaporated Milk

    Condensed Milk

    Double Cream

    Sugar

    Melted Chocolate

    Lime Juice and Zest

    How to make Chocolate Milk Cake

    A full detailed recipe is at the bottom of the page.

    Preheat the oven to GM4/180 C and butter a oven proof dish or oven tray. (9 x 13).

    Combine the dry ingredients in a bowl.

     

    Plain Flour, Bicarb and Cocoa Powder in a bowl

    In a second bowl beat the egg whites for a minute before adding sugar and beating for another minute. Continue to beat for 1 – 2 minutes until it reaches the soft peak stage.

    Egg whites in a bowl

    Egg white whisked to soft peaks

    In a third bowl beat egg yolks with lime zest and sugar for 2 minutes.

    Egg yolk and zest in a bowl

    Egg yolks and sugar in a bowl

    Egg yolks whisked in a bowl

    Gently add the flour mixture to the egg yolk mixture and fold in the whites.

    Flour mixture added to whisked yolks

    Egg whites being whisked into yolk mixture

    Pour into tin/dish and bake for 25 – 30 minutes.

    Make Milk mixture by combining evaporated milk, condensed milk, double cream, lime and cocoa powder in a bowl and whisking together.

    Cocoa added to milks in a bowl

    Once cooled, pierce all over with a fork and drizzle in the milk mixture.

    Chocolate syrup added to cake tin

    Leave for 30 minutes.

    Beat the cream with sugar and spread over the top.

    Cream and sugar in bowl

    Make additional Syrup.

    Drizzle over melty chocolate and sprinkle over lime zest. Serve with milk syrup.

    Chocolate Milk Cake in a bowl with a spoon and syrup

    Tips for making the best Choc Milk Cake:

    • Be very gently when mixing batters/egg whites/yolks and incorporating one mixture into another. Over mixing will remove all the volume created from the whisking of the whites.
    • Let the cake rest for at least 30 minutes to 1 hour after pouring on the 3 milk syrup so it can absorb all the liquid. 
    • Bake in either a deep oven tray or pyrex rectangular dish. I used a 9 x 13 inch tin.
    • If you are making this without Lime Juice, use Baking Powder instead. The Bicarb does react with the Cocoa too but the Baking Powder will add a little more lift.
    • Butter the tin or spray but not up the sides and not till the edges. 
    • This cake will rise like a souffle and then fall after it has been in contact with cooler air outside of the oven.
    • Some people flip the cake upside down before pouring over the 3 milk mixture, so they have a nice flat surface to begin with.

    How to store/Make Ahead

    This is one of those rare cakes that really benefits from fridge time. Store covered in the fridge for a few hours or up to 3 days.

    Can it be frozen?

    It can but without the syrup and decoration. Make just the cake. Allow to cool and then cover with 2 layers of cling film before freezing for up to 2 months.

    To serve, thaw in the fridge over night and add the syrup and decoration the following day.

    Variations

    For a Ras Malai version, add Cardamom and Saffron into the syrup for the cake.

    For a Mint Chocolate version - You can add Mint Essence into the Syrup and melt over some Mint Chocolate.

    For a Nutella version - add 1 tbsp Nutella into the Syrup and drizzle some over the top too.

    For a Biscoff version, add 1 tbsp of Biscoff into the syrup of the cake as well drizzling some over.

    For a Masala Chai version, use milk instead of cream for the syrup and infuse it with masala chai spice and a tea bag in a pan. Place the pan over medium-low heat. When the milk begins to bubble, remove from the heat. Set aside and allow to cool to room temperature. This is best done a day ahead.

    Other recipes you may like:

    Pistachio Milk Cake

    Milk Cake

    Trilece

    Pistachio Loaf Cake

    Baklava Cake

    Orange Drizzle Cake

    *if you love this recipe, please Rate/Comment or tag us on Social Media. – safira x

    Chocolate Milk Cake in a bowl with a spoon and syrup
    5 from 5 votes
    Print

    Chocolate Milk Cake

    Chocolate Milk Cake is my favourite version of Mexican Tres Leches Cake. In this recipe, a light chocolate cake is bathed in a chocolate milk syrup.

    Course Baking/Dessert
    Cuisine Mexican
    Keyword 3 Milks Cake, Albanian Milk cake, Tres Leche, Tres Leches, Tres Leches Cake, Trilece
    Prep Time 30 minutes
    Cook Time 30 minutes
    Soaking Time 1 hour
    Total Time 2 hours
    Servings 12
    Calories 741 kcal
    Author Safira

    Ingredients

    • 100 g Plain Flour
    • 25 g Cocoa Powder
    • 1 ½ tsp Bicarbonate of Soda See Notes
    • 5 Eggs
    • 200 g Caster Sugar
    • 1 tbsp Lime Zest
    • 80 g Milk
    • 1 tbsp Lime Juice

    Tres Leches Syrup

    • 410 g Evaporated Milk
    • 397 g Condensed Milk
    • 200 g Double Cream
    • 2 tbsp Lime Juice
    • 1 tbsp Cocoa Powder

    Cream

    • 480 g Double Cream
    • 2 tbsp Caster Sugar

    Topping

    • 100 g Milk Chocolate Melted
    • 1 tbsp Lime Zest

    Additional Syrup (Optional)

    • 410 g Evaporated Milk
    • 397 g Condensed Milk
    • 200 g Double Cream
    • 1 tbsp Lime Juice
    • 1 tbsp Cocoa Powder

    Instructions

    1. Preheat the oven to GM4/180 C and butter a9 x 13 oven trayor casserole dish leaving a 1 cm gap around the edges, do not butter the sides. Adjust oven rack to middle of oven.

    Dry Ingredients

    1. Combine flour, baking powder and salt in a large bowl.

    Eggs

    1. Seperate 5 eggs - Put the egg & yolks in 2 seperate bowls.

    2. Beat the egg whites on high until soft peaks form. This takes around a minute. With the machine still running, add 50g/1/4 cup caster sugar and beat on high until egg whites are stiff (1 - 2 minutes).

    3. Beat egg yolks with Lime Zest, 150g or 3/4 cup Caster sugar on high speed, until yolks are a pale yellow (This takes 2 minutes). 

    4. Stir in 80g or 1/3 cup milk and Lime Juice into the yolk mixture.

    Complete Cake batter

    1. Gently add the flour mixture to the egg yolk mixture. Then carefully fold in the egg whites. This takes some gentle persuasion but don't be tempted to rush it or be too heavy handed.

    2. Pour into tin/dish and bake for 25 – 30 minutes.

    Tres Leches Syrup

    1. Make Milk mixture by combining evaporated milk, condensed milk, double cream, Lime and Cocoa powder in a bowl and whisk together.

    2. Once the cake has cooled, pierce all over with a fork and drizzle in the milk mixture. Leave to stand for 30 minutes.

    Cream topping

    1. In a large bowl combine double cream and sugar and whip on high until thick. This takes around 3 - 5 minutes. Keep a very close eye on it though.

    2. Spread cream over the cake with a spatula then drizzle with melted chocolate and add Lime zest.

    Additional Syrup

    1. Add all the ingredients for the syrup in a bowl and whisk together.

    Serve

    1. Cut cake into pieces and add to bowls. Drizzle syrup around the cake and serve.

    Recipe Notes

    Tips for making the best Choc Milk Cake:

    • Be very gently when mixing batters and incorporating one mixture into another. Over mixing will remove all the volume created from the whisking of the whites.
    • Let the cake rest for at least 30 minutes to 1 hour after pouring on the 3 milk syrup so it can absorb all the liquid. 
    • Bake in either a deep oven tray or pyrex rectangular dish. I used a 9 x 13 inch tin.
    • If you are making this without Lime Juice, use Baking Powder instead. The Bicarb does react with the Cocoa too but the Baking Powder will add a little more lift.

    How to store/Make Ahead

    This is one of those rare cakes that really benefits from fridge time. Store covered in the fridge for a few hours or up to 3 days.

    Can it be frozen?

    It can but without the syrup and decoration. Make just the cake can be made ahead of time. Allow to cool and then cover with 2 layers of cling film before freezing for up to 2 months.

    To serve, thaw in the fridge over night and add the syrup and decoration the following day.

    Nutrition Facts
    Chocolate Milk Cake
    Amount Per Serving
    Calories 741 Calories from Fat 387
    % Daily Value*
    Fat 43g66%
    Saturated Fat 26g163%
    Cholesterol 212mg71%
    Sodium 373mg16%
    Potassium 620mg18%
    Carbohydrates 78g26%
    Fiber 2g8%
    Sugar 66g73%
    Protein 16g32%
    Vitamin A 1528IU31%
    Vitamin C 6mg7%
    Calcium 438mg44%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Related

    More Desserts and Baking

    • Homemade Chai Masala Powder
    • Lemon Syrup Loaf Cake
    • Rasmalai Milk Cake
    • Biscoff Cake with Cream Cheese frosting

    Reader Interactions

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    1. monika says

      January 03, 2021 at 1:06 am

      Is double cream the same thing as heavy (whipping) cream - typically 35% M.F.?

      Reply
      • Safira says

        January 03, 2021 at 8:28 am

        The American equivalent is heavy cream. 🙂

        Reply
    2. Fabz says

      October 19, 2021 at 7:11 pm

      Can I please know what size the eggs have to be?

      Reply
      • Safira says

        October 20, 2021 at 7:28 am

        Medium size will be fine. Around 50g per egg. x

        Reply

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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