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Mexican Chocolate Milk Cake – Sweet with a Spicy Twist!

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A rich and moist chocolate cake infused with warm spices like cinnamon and a hint of chili for a delightful Mexican twist.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp cayenne pepper
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 tbsp white vinegar

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, salt, cinnamon, and cayenne pepper.
  3. Add milk, vegetable oil, vanilla extract, and vinegar to the dry ingredients. Mix until smooth.
  4. Pour batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted comes out clean.
  5. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/mexican-chocolate-milk-cake/

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