Montezuma's Hot Chocolate Sheet Cake |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This is a rich chocolate cake with just a hint of heat. This is totally my own recipe. I originally started with just a chocolate sheet cake recipe that I wanted to spice up a little for something different. Then I remembered that the Mayan's hot chocolate was actually drunk cold and had been mixed with spices. It was Montezuma (1466-1520) who introduced Hernam Cortes to his favorite drink 'chocolatl' served in a golden goblet. And it was the fact that Montezuma consumed his chocolatl before entering his harem that led to the belief it was an aphrodisiac. :D The very first chocolate drink recipe ever published was in 1631 and called for chillies, almonds, hazlenuts, vanilla beans, cinnamon and anise among other things. I combined the two recipes and played around until I got the flavor I like. Note: This does call for almonds and hazelnuts. Ingredients:
1 cup butter |
1 cup unsweetened cocoa |
1 tablespoon instant coffee (optional) |
1 cup water |
2 cups unsifted flour |
1 1/2 cups firmly packed light brown sugar |
1 teaspoon baking soda |
2 teaspoons ground cinnamon |
1/2 teaspoon salt |
1 (14 ounce) can sweetened condensed milk |
2 eggs |
1 teaspoon vanilla extract |
2 teaspoons chili powder or 2 teaspoons cayenne powder |
1 teaspoon anise flavoring (optional) |
1 cup toasted crushed almonds |
1 cup toasted crushed hazelnuts |
1/4 cup butter |
1 tablespoon coffee (optional) |
1 cup unsweetened cocoa |
1 cup confectioners' sugar |
1 teaspoon cinnamon |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 350°F
2. In a small saucepan, melt the butter.
3. Stir in the cocoa and coffee, then water.
4. Bring to a boil; remove from heat.
5. In a large mixing bowl, combine flour, brown sugar, baking soda, cinnamon, salt, and spices.
6. Add cocoa mixture; mix well.
7. Stir in 1/3 cup sweetened condensed milk, eggs, anise and vanilla.
8. Pour into greased 15 x 10 jelly roll pan.
9. Bake for 15 minutes or until cake springs back when lightly touched.
10. Icing:
11. In a small saucepan, melt the butter; stir in the cocoa, coffee, and cinnamon.
12. Add the remaining sweetened condensed milk; stir in confectioners sugar.
13. Spread on the warm cake.
14. Serve warm with vanilla ice cream. Enjoy!
15. Note: If the icing is too thin for your taste, it's simple to add more cocoa or confectioners sugar until you reach the consistency wanted. Or, if it's too thick just add a bit of milk. Also, if you decide to do away with the coffee (in the cake or the icing), just replace it with cocoa. :D.
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