This double chocolate milk cake is the perfect dessert when you’re craving something extra chocolatey. It’s made with a light and airy sponge cake and topped with a chocolate three-milk mixture. It’s quick and easy and can be an amazing showstopper for your next party.
If you haven’t noticed yet, I am a self-proclaimed milk cake enthusiast. I think they are the perfect dessert – easy to make and SO versatile. You can flavor them with anything you like, they are like a blank canvas.
Don’t believe me? Check out some of the milk cake flavors I had made:
I have made uncountable flavor variations on the classic milk cake, but I recently I realized that I have never made a chocolate one which is an absolute crime. So I decided to make up for it with a double chocolate version.
Unlike my regular milk cake flavors, this one uses a chocolate sponge instead of a plain sponge, and it’s topped with a chocolate three milk mixture, making it double chocolate.
It’s also topped with a chocolate whipped cream so you could technically call it a triple chocolate milk cake but lets stick to double.
Cake Sponge
I always use the same cake sponge for milk cake. It’s made with three basic ingredients – eggs, sugar, and flour, and makes a very airy cake that acts like the perfect sponge for the milk.
For this cake, however, I have added one extra ingredient – cocoa powder. I have adjusted the amounts to balance the cocoa powder in the cake to make sure that the cake is not too bitter.
Here are the steps for making the cake sponge.
- Separate the egg whites and yolks in two separate bowls.
- Add half the sugar into the egg whites and the remaining half in the egg yolks. Whip the egg whites until they reach medium peaks. Don’t over mix at this step as it will be mixed further with the egg yolk.
- Whip the egg yolks and sugar until they are pale and fluffy, then mix the flour and cocoa powder in a bowl.
- Fold the egg whites and the dry ingredients into the egg yolk mixture using a silicone spatula in three intervals, alternating after each addition. Make sure to do it gently so that you do not knock the air out of the egg whites.
- Once everything is combined, transfer the batter into the cake pan and bake for 15-20 mins.
Three Milk Mixture
A classic milk cake is made with three milks (hence the name tres leches), namely heavy cream, condensed milk, and evaporated milk.
To make the chocolate version, I have switched the heavy cream with fresh chocolate milk. I used Al Marai chocolate milk just cause it’s my childhood favorite. I’d recommend using any chocolate milk that you like. try to use something that’s a little thicker than regular milk.
Here are the steps for making the chocolate three milk mixture.
- Add all the three milks in a bowl and whisk until combined.
- Once the cake comes out of the oven, poke holes into it using a fork and pour the milk mixture on top. Pour at least 3/4th of the milk on the cake and let it soak, and reserve the remaining milk for serving.
- Let the cake soak and chill in the fridge for a few hours for the best flavor.
Chocolate Whipped Cream Topping
Any milk cake is incomplete without a topping of fresh whipped cream. And of course, I had to make a chocolate one for this cake.
The whipped cream is simple, just whip together liquid whipped cream, icing sugar, and cocoa powder to medium-stiff peaks.
Pipe it over the soaked cake or just spread it with an offset spatula, dust it with some cocoa powder, and serve with extra milk.
Ready to make this chocolatey goodness? Let’s get started!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Double Chocolate Milk Cake
Equipment
- 6" round cake pan
- Electric Whisk
- Silicone spatula
- Hand whisk
Ingredients
Cake Sponge
- 3 eggs separated into whites and yolks
- 70 grams white granulated sugar
- 50 grams all-purpose flour
- 15 grams cocoa powder
Three Milk Mixture
- 400 ml fresh chocolate milk
- 250 ml condensed milk
- 100 ml evaporated milk
Chocolate Whipped Cream
- 200 grams liquid whipped cream/heavy cream
- 50 grams icing sugar
- 20 grams cocoa powder
Instructions
- Preheat the oven to 180 degrees Celsius. Prepare the baking pan by layering it with parchment paper or greasing it with butter and flour to make sure that the cake does not stick while baking.
- Place the egg white and yolks in two separate bowls and add half the sugar in each bowl. Add the egg yolks until they are light and fluffy and the egg whites until they are thick, fluffy, and reach medium stiff peaks.3 eggs separated into whites and yolks, 70 grams white granulated sugar
- Mix the flour and cocoa powder in a bowl.50 grams all-purpose flour, 15 grams cocoa powder
- Add the egg white mix and the flour into the egg yolk mix alternatively, 1/3rd at a time. Fold the mix after each addition with a silicone spatula gently, making sure not to knock the air out of the mixture. There is no baking powder in this cake. The airiness of the egg whites is what helps the cake rise and gives it that spongey texture. If you knock a lot of air off while mixing, your cake will be flat and dense.
- Once everything is well combined, transfer the cake batter into the prepared baking pan and bake for 15-20 minutes, until a toothpick comes out clean from the center.
- Make the milk mixture: In a bowl, place all the ingredients for the milk: chocolate milk, condensed milk, and evaporated milk, and mix until fully combined.400 ml fresh chocolate milk, 250 ml condensed milk, 100 ml evaporated milk
- As soon as the cake comes out of the oven, poke holes into it using a fork (to help the milk soak better). While the cake is still hot, pour a generous amount (about 3/4th) of the milk and let it cool. Let the cake soak and chill for a few hours in the fridge.
- Make the chocolate whipped cream: Whip the liquid whipping cream/heavy cream, icing sugar, and cocoa powder until it reaches medium-stiff peaks.200 grams liquid whipped cream/heavy cream, 50 grams icing sugar, 20 grams cocoa powder
- Top the soaked milk with the cream. You can pipe it with any frosting tip of your choice or spread it using a spatula. Dust it with cocoa powder oj top and serve with extra milk.
Notes
If you love milk cakes and chocolate, you will love this recipe, so I really hope you give it a try!
If you do, let me know how you liked it in the comments, and of course, share it with me on Instagram!
Until next time.
