Description
This decadent 7-Layer Mexican Chocolate Milk Cake combines rich chocolate flavors with warm cinnamon and smooth creamy layers, creating a moist, multi-layered dessert. Featuring a moist cocoa cake infused with cinnamon, layered with a sweetened condensed milk filling, and topped with a luscious chocolate ganache, this cake is a showstopper perfect for celebrations or any chocolate lovers’ craving.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Filling Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1 cup whole milk
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Ganache Ingredients
- 1 cup heavy cream
- 8 oz semisweet chocolate, chopped
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans. Line the bottoms of the pans with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Add Wet Ingredients: Add eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Using an electric mixer, beat on medium speed for approximately 2 minutes until the batter is smooth and well blended.
- Incorporate Boiling Water: Stir in 1 cup of boiling water carefully into the batter; this will thin the batter and make the cake moist.
- Bake the Cake Layers: Pour the batter evenly into the three prepared pans. Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean. After baking, let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- Prepare the Filling: In a bowl, mix together the sweetened condensed milk, whole milk, vanilla extract, and ground cinnamon until smooth.
- Make the Chocolate Ganache: Heat the heavy cream in a saucepan over medium heat until it begins to simmer. Remove from heat and pour the hot cream over the chopped semisweet chocolate and unsweetened cocoa powder. Let sit for a few minutes, then whisk until smooth and glossy. Stir in the vanilla extract and allow ganache to cool slightly for easier spreading.
- Slice Cake Layers: Carefully slice each cooled cake layer in half horizontally so you have a total of six thin cake layers.
- Assemble the Cake: Place the first cake layer on your serving plate, drizzle and spread some of the filling evenly over the layer. Repeat layering and filling with all layers until stacked.
- Frost the Cake: Spread the chocolate ganache over the top and sides of the cake, smoothing it out evenly with a spatula for a clean, glossy finish.
Notes
- Use room temperature eggs and milk for better mixing and texture.
- Be sure to line cake pans with parchment paper to prevent sticking.
- Boiling water is added to help bloom the cocoa and keep cake tender and moist.
- Cool cake layers completely before slicing to avoid crumbling.
- Ganache can be refrigerated if too soft but allow it to come to room temperature before spreading.
- Store leftover cake covered in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Keywords: Mexican chocolate cake, layered cake, chocolate milk cake, 7-layer cake, chocolate ganache, cinnamon chocolate cake
