Ingredients with Measurements:
-1 ½ cups all-purpose flour
-1 teaspoon baking powder
-½ teaspoon baking soda
-¼ teaspoon salt
-1 cup granulated sugar
-½ cup cocoa powder
-½ cup vegetable oil
-2 large eggs
-1 teaspoon vanilla extract
-1 cup buttermilk
-1 can (14 oz) sweetened condensed milk
-1 can (12 oz) evaporated milk
-1 cup heavy cream
-1 cup whole milk
-1 cup semi-sweet chocolate chips
-1 teaspoon ground cinnamon
Special Equipment Needed:
-9-inch round cake pan
-Whisk
-Mixing bowl
-Electric mixer
-Spatula
-Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and cocoa powder.
3. In a separate bowl, whisk together the oil, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. Slowly add the buttermilk and mix until combined.
6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
8. In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, heavy cream, and whole milk.
9. Pour the mixture over the cooled cake and let sit for at least 1 hour.
10. Sprinkle the chocolate chips and cinnamon over the top of the cake.
11. Serve and enjoy!
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information: Calories: 500; Fat: 25g; Carbohydrates: 65g; Protein: 8g
Substitutions for Ingredients
-All-purpose flour can be substituted with almond flour or gluten-free flour.
-Vegetable oil can be substituted with coconut oil or olive oil.
-Buttermilk can be substituted with plain yogurt or milk.
-Semi-sweet chocolate chips can be substituted with dark chocolate chips or white chocolate chips.
Variations:
-Add 1 cup of chopped nuts to the batter for a crunchy texture.
-Add 1 teaspoon of ground cayenne pepper for a spicy kick.
-Swap out the cinnamon for nutmeg or cardamom for a different flavor.
Tips and Tricks:
-Make sure the cake is completely cooled before pouring the milk mixture over it.
-Let the cake sit for at least an hour before serving so that the milk mixture is fully absorbed.
-For an extra creamy texture, use full-fat milk instead of skim milk.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in the microwave for 30-60 seconds, or until heated through.
Presentation Ideas:
-Garnish with fresh berries and mint leaves.
-Dust with powdered sugar for a pretty presentation.
-Serve with a dollop of whipped cream.
Garnishes:
-Fresh berries
-Mint leaves
-Powdered sugar
-Whipped cream
Pairings:
-Vanilla ice cream
-Fresh fruit
-Coffee
-Mint tea
Suggested Side Dishes:
-Refried beans
-Mexican rice
-Guacamole
-Tortilla chips
Troubleshooting Advice:
-If the cake is too dry, add a few tablespoons of milk to the batter before baking.
-If the cake is too wet, add a few tablespoons of flour to the batter before baking.
-If the cake is not cooked through, bake for an additional 5 minutes.
Food Safety Advice:
-Always use clean utensils and surfaces when preparing food.
-Refrigerate any leftovers within 2 hours of serving.
-Do not leave food out at room temperature for more than 2 hours.
Food History:
The origins of the Mexican chocolate cuatro leches cake are unknown, but it is believed to have originated in Mexico in the early 20th century. The cake is a popular dessert in Mexico and is often served at special occasions such as weddings and birthdays.
Flavor Profiles:
-Chocolate
-Cinnamon
-Milk
-Sweet
Serving Suggestions:
-Serve with a scoop of vanilla ice cream.
-Top with fresh berries and mint leaves.
-Serve with a cup of coffee or mint tea.
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Region: Mexican