Chocolate Milk Cake

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. 

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

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.

 

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.

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

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

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.

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

Leave for 30 minutes.

Beat the cream with sugar and spread over the top.

Make additional Syrup.

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