Ingredients
Equipment
Method
Make the cocoa batter
- Whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly combined (no dry pockets).
- Beat the egg yolks with the granulated sugar until pale and thicker, about 2–3 minutes, with the mixture looking lighter in color.
- Add the vegetable oil, whole milk, and vanilla extract to the yolk mixture and mix just until smooth.
- Fold the flour mixture into the yolk mixture until no streaks remain, keeping the batter thick.
- Beat the egg whites until stiff peaks form, then fold them into the batter gently to keep it airy.
Bake the cake
- Pour the batter into a 9x13 baking dish and spread into an even layer so it bakes uniformly.
- Bake at 350°F for 30 minutes, until the center springs back and a toothpick comes out with moist crumbs.
Soak and chill
- Combine the sweetened condensed milk, evaporated milk, and Mexican hot chocolate or strong coffee in a bowl until smooth.
- Pierce the cooled cake all over with a fork or skewer so the soak can flow in, then pour the mixture evenly over the top.
- Refrigerate for at least 2 hours, until the cake looks saturated and holds its shape when sliced.
Top and serve
- Whip the heavy cream with the powdered sugar until stiff peaks form, so the cream stands up cleanly.
- Spread the whipped cream over the chilled cake and dust the cinnamon on top for a speckled finish.
- Serve chilled so the whipped cream stays firm and the layers slice neatly.
Notes
For the cleanest slices, chill the soaked cake at least 2 hours (up to overnight) before adding whipped cream; cover and refrigerate any leftovers for 3–4 days. Freezing is not recommended because the whipped topping can weep when thawed. For a lighter option, use low-fat evaporated milk and condensed milk, but expect the soak to be slightly less rich.