Montezuma's Hot Chocolate Sheet Cake

Montezuma's Hot Chocolate Sheet Cake Recipe - Authentic Mexican Dessert

Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 12

Introduction

Montezuma's Hot Chocolate Sheet Cake is a decadent and rich dessert that combines the flavors of chocolate, cinnamon, and a hint of cayenne pepper for a unique and delicious treat. This cake is perfect for chocolate lovers looking for a spicy twist on a classic dessert.

History

This recipe is inspired by the ancient Aztec tradition of drinking chocolate. The Aztecs believed that chocolate was a gift from the gods and used it in ceremonies and rituals. They would mix cocoa with spices like cinnamon and chili peppers to create a hot and spicy drink. This cake pays homage to that tradition by incorporating those same flavors into a delicious and indulgent dessert.

Ingredients

1 cup butter
1 cup unsweetened cocoa
1 tbsp instant coffee (optional)
1 cup water
2 cups unsifted flour
1.5 cups firmly packed light brown sugar
1 tsp baking soda
2 tsp ground cinnamon
0.5 tsp salt
1 (14 oz (397 g)) can sweetened condensed milk
2 eggs
1 tsp vanilla extract
2 tsp chili powder or cayenne powder
1 tsp anise flavoring (optional)
1 cup toasted crushed almonds
1 cup toasted crushed hazelnuts
Icing
0.25 cup butter
1 tbsp coffee (optional)
1 cup unsweetened cocoa
1 cup confectioners' sugar
1 tsp cinnamon
1 tsp vanilla

How to prepare

Preheat the oven to 350°F (177°C).
In a small saucepan, melt the butter.
Stir in the cocoa and coffee, then add water.
Bring the mixture to a boil and then remove from heat.
In a large mixing bowl, combine flour, brown sugar, baking soda, cinnamon, salt, and spices.
Add the cocoa mixture and mix well.
Stir in 0.33 cup of sweetened condensed milk, eggs, anise, and vanilla.
Pour the batter into a greased 15 x 10 jelly roll pan.
Bake for 15 minutes or until the cake springs back when lightly touched.

Icing

In a small saucepan, melt the butter and stir in the cocoa, coffee, and cinnamon.
Add the remaining sweetened condensed milk and stir in confectioners sugar.
Spread the icing on the warm cake.
Serve the cake warm with vanilla ice cream. Enjoy!
Note: If the icing is too thin for your taste, you can add more cocoa or confectioners sugar until you reach the desired consistency.
Alternatively, if the icing is too thick, you can add a bit of milk to thin it out.
Also, if you prefer not to use coffee in the cake or the icing, you can replace it with cocoa.

Variations

Add a pinch of cayenne pepper to the icing for an extra kick of heat.
Top the cake with a sprinkle of cinnamon or cocoa powder for a decorative touch.
Substitute the almonds and hazelnuts with your favorite nuts, such as walnuts or pecans.

Cooking Tips & Tricks

Make sure to properly grease your jelly roll pan to prevent the cake from sticking.

- Be careful not to overmix the batter, as this can result in a tough cake.

- Toasting the almonds and hazelnuts before adding them to the batter will enhance their flavor and add a nice crunch to the cake.

- Allow the cake to cool slightly before adding the icing to prevent it from melting too quickly.

Serving Suggestions

Serve this cake warm with a scoop of vanilla ice cream for a delicious and decadent treat.

Cooking Techniques

Melting the butter and cocoa together creates a rich and smooth batter.

- Mixing the dry ingredients separately before adding them to the wet ingredients ensures even distribution of flavors.

- Adding the icing to the warm cake allows it to melt slightly and create a fudgy topping.

Ingredient Substitutions

Use margarine or coconut oil as a substitute for butter.

- Replace the sweetened condensed milk with coconut milk for a dairy-free option.

- Omit the nuts for a nut-free version of the cake.

Make Ahead Tips

This cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. The icing can be made in advance and stored in the refrigerator until ready to use.

Presentation Ideas

Serve the cake on a decorative platter and garnish with a sprinkle of cocoa powder or cinnamon for a beautiful presentation.

Pairing Recommendations

Pair this cake with a cup of hot chocolate or a glass of milk for a classic and comforting dessert.

Storage and Reheating Instructions

Store any leftover cake in an airtight container at room temperature for up to 3 days. To reheat, place a slice of cake in the microwave for 10-15 seconds or until warm.

Nutrition Information

Calories per serving

Each serving of Montezuma's Hot Chocolate Sheet Cake contains approximately 350 calories.

Carbohydrates

Each serving of Montezuma's Hot Chocolate Sheet Cake contains approximately 45 grams of carbohydrates.

Fats

Each serving of Montezuma's Hot Chocolate Sheet Cake contains approximately 20 grams of fat.

Proteins

Each serving of Montezuma's Hot Chocolate Sheet Cake contains approximately 5 grams of protein.

Vitamins and minerals

This cake is a good source of iron, calcium, and magnesium.

Alergens

This recipe contains dairy (butter, sweetened condensed milk, and confectioners' sugar) and nuts (almonds, hazelnuts). It may also contain gluten from the flour.

Summary

Montezuma's Hot Chocolate Sheet Cake is a rich and indulgent dessert that is high in carbohydrates and fats. It is a good source of protein and contains essential vitamins and minerals.

Summary

Montezuma's Hot Chocolate Sheet Cake is a delicious and indulgent dessert that combines the flavors of chocolate, cinnamon, and a hint of cayenne pepper for a unique and satisfying treat. This cake is perfect for special occasions or when you're craving something sweet and spicy. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was captivated. It was a hot summer day and I was flipping through an old cookbook that I had found tucked away in the attic. As I turned the yellowed pages, my eyes landed on a recipe for Montezuma's Hot Chocolate Sheet Cake. The name alone was enough to spark my curiosity, as I had never heard of such a dessert before.

I read through the ingredients list and instructions, feeling a sense of excitement building within me. The combination of rich cocoa powder, cinnamon, and cayenne pepper seemed so unique and intriguing. I knew I had to try making it.

I decided to make the cake for a family gathering that weekend. As I gathered the ingredients and started mixing them together, a wave of nostalgia washed over me. I remembered my own grandmother teaching me how to bake when I was just a little girl. She had a way of making every recipe feel like a special adventure.

As the cake baked in the oven, the scent of chocolate and spices filled the air, making my mouth water in anticipation. When it was finally done, I pulled it out of the oven and let it cool before cutting into it. The cake was rich and moist, with a subtle heat that lingered on the tongue. It was a hit with my family, who all raved about how delicious and unique it was.

From that day on, Montezuma's Hot Chocolate Sheet Cake became a staple in my baking repertoire. I made it for every special occasion, from birthdays to holidays, and it never failed to impress. Over the years, I perfected the recipe, tweaking the measurements and techniques until it was just right.

As I continued to make the cake, I shared the recipe with friends and neighbors, who all marveled at its bold flavors and rich texture. They would often ask me where I had learned to make such a unique dessert, and I would simply smile and say that it was a family secret passed down through generations.

But the truth was, I had stumbled upon the recipe by chance, hidden away in an old cookbook that had been forgotten for years. I often wondered about the origins of Montezuma's Hot Chocolate Sheet Cake and the story behind its name. Who was Montezuma, and why was this cake named after him?

One day, while browsing through a local bookstore, I came across a book about the history of chocolate. As I flipped through the pages, I stumbled upon a section about Montezuma, the Aztec emperor who was said to have a deep love for chocolate. According to legend, Montezuma would drink a frothy, spiced chocolate concoction before entering his harem, believing it to be an aphrodisiac.

I was fascinated by this story and felt a deep connection to the ancient emperor who had inspired my beloved cake. I decided to delve deeper into the history of chocolate and its significance in different cultures around the world. I learned about the Mayans and Aztecs, who considered chocolate to be a sacred and divine drink, reserved for royalty and important ceremonies.

Armed with this newfound knowledge, I began experimenting with different variations of Montezuma's Hot Chocolate Sheet Cake, adding new ingredients and flavors to enhance its complexity. I tried using different types of chocolate, such as dark and white, and experimented with toppings like whipped cream and fresh berries.

Each time I made the cake, I felt a sense of pride and connection to the rich history of chocolate and the traditions of the ancient civilizations who had first discovered its magical properties. I thought about Montezuma and his love for chocolate, and how his legacy lived on in every bite of my decadent cake.

As the years passed, I continued to make Montezuma's Hot Chocolate Sheet Cake for my family and friends, sharing the story of its origins and the inspiration behind its creation. It became more than just a dessert; it was a symbol of my passion for baking and my love for the rich tapestry of culinary history.

And so, as I sit here now, reflecting on the journey that led me to discover Montezuma's Hot Chocolate Sheet Cake, I am filled with a sense of gratitude and wonder. I am grateful for the recipes and traditions passed down to me by my grandmother, and for the chance to create something truly special and meaningful.

I may never know the full story behind Montezuma's Hot Chocolate Sheet Cake, but I will always cherish the memories and connections it has brought into my life. And as I continue to bake and share this beloved dessert with others, I know that the spirit of Montezuma and the magic of chocolate will always be with me, guiding me on my culinary adventures.