Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup heavy cream
- 1/2 cup evaporated milk
- 1/2 cup sweetened condensed milk
- 1/2 cup whipped cream for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a bowl, combine flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, cream together butter and sugar. Add eggs one at a time, followed by vanilla extract.
- Gradually add the dry ingredients in alternating batches with the buttermilk, mixing gently after each addition.
- Pour the batter into the prepared dish and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Once baked, let the cake cool for 10 minutes before poking holes all over the surface with a fork.
- In a separate bowl, combine the heavy cream, evaporated milk, and sweetened condensed milk.
- Pour the milk mixture evenly over the cooled cake and let it soak for 30 minutes.
- Top with whipped cream before serving.
Notes
- Ensure the cake is completely cooled before pouring the milk mixture for better absorption.
- You can refrigerate the cake for a few hours for a chilled version.
- Optional toppings include chocolate shavings or cocoa powder dusting for an extra chocolatey touch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 95 mg
