Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients for Cake Batter
- ½ cup vegetable oil
- 2 large eggs
- 2 cups whole milk
- 2 teaspoons vanilla extract
- 1 ½ cups granulated sugar
Milk Mixture
- 14 ounces sweetened condensed milk
- ½ cup heavy whipping cream
- 1 cup whole chocolate milk
Topping
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- ¼ teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder
- Mini chocolate chips (for topping)
- Cocoa powder (for dusting)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly with nonstick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 ½ teaspoons baking soda, and ½ teaspoon salt until evenly combined.
- Combine Wet Ingredients: In a large bowl, whisk ½ cup vegetable oil, 2 large eggs, 2 cups whole milk, 2 teaspoons vanilla extract, and 1 ½ cups granulated sugar until the mixture is smooth and well blended.
- Combine Dry and Wet: Gradually whisk the dry ingredients into the wet ingredients until the batter is smooth, with no lumps of flour remaining.
- Pour and Bake: Pour the batter evenly into the prepared baking pan, spreading it out to the edges. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs.
- Cool and Poke Holes: Remove the cake from the oven and transfer it to a cooling rack. Let it cool for about 15 minutes. Then, run a knife around the edges to loosen it and use the same knife or a skewer to poke holes throughout the top of the cake to allow the milk mixture to soak in.
- Prepare Milk Mixture: While the cake is cooling, whisk together 14 ounces sweetened condensed milk, ½ cup heavy whipping cream, and 1 cup whole chocolate milk in a medium bowl until fully combined.
- Soak Cake: Pour the milk mixture evenly over the warm cake, ensuring it seeps into the holes. Refrigerate the cake for at least 30 minutes and up to 2 hours to absorb the liquid thoroughly.
- Make Topping: In a large bowl, beat 1 cup heavy whipping cream, 1 cup powdered sugar, ¼ teaspoon vanilla extract, and 1 tablespoon unsweetened cocoa powder using a hand mixer on medium speed until stiff peaks form, creating a fluffy chocolate whipped cream.
- Top Cake: Spread the whipped topping evenly over the chilled cake. Dust with additional cocoa powder and sprinkle mini chocolate chips on top as desired for extra texture and decoration.
- Store Leftovers: Store any remaining cake in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Notes
- Make sure to poke holes while the cake is still slightly warm to ensure better absorption of the milk mixture.
- Use whole milk chocolate milk for a richer flavor in the milk mixture.
- You can substitute mini chocolate chips with shaved chocolate or chocolate curls for garnish if preferred.
- Ensure whipping cream is cold before beating for best volume and texture.
- This cake is best enjoyed chilled but can be brought to room temperature before serving if desired.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
