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montezuma's hot chocolate sheet cake

(1 rating)
Briarwren avatar
Recipe by
Ami Scott
@Briarwren
Moscow, ID

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. I originally posted this at food.com (originally recipezaar) under the same name.

(1 rating)
yield 22 serving(s)
prep time 30 Min
cook time 30 Min

Ingredients For montezuma's hot chocolate sheet cake

  • 1 c
    butter
  • 1 Tbsp
    instant coffee (optional)
  • 1 c
    unsweetened cocoa
  • 1 c
    water
  • 2 c
    unsifted flour
  • 1 1/2 c
    firmly packed light brown sugar
  • 1 tsp
    baking soda
  • 2 tsp
    ground cinnamon
  • 1/2 tsp
    salt
  • 14 oz
    sweetened condensed milk
  • 2
    eggs
  • 1 tsp
    vanilla extract
  • 2 tsp
    chili powder or cayenne powder
  • 1 tsp
    anise flavoring
  • 1 c
    toasted crushed almonds
  • 1 c
    toasted crushed hazelnuts
  • THE ICING
  • 1/4 c
    butter
  • 1 Tbsp
    coffee (optional)
  • 1 c
    unsweetened cocoa
  • 1 c
    confectioners' sugar
  • 1 tsp
    cinnamon
  • 1 Tbsp
    vanilla
  • 1/2 tsp
    chilli powder or ceyenne powder (optional)

How To Make montezuma's hot chocolate sheet cake

  • 1
    Preheat oven to 350°F In a small saucepan, melt the butter. Stir in the cocoa and coffee, then water. Bring to a boil; remove from heat.
  • 2
    In a large mixing bowl, combine flour, brown sugar, baking soda, cinnamon, salt, and spices. Add cocoa mixture; mix well. Stir in 1/3 cup sweetened condensed milk, eggs, anise and vanilla.
  • 3
    Pour into greased 15 x 10 jelly roll pan. Bake for 15 minutes or until cake springs back when lightly touched.
  • 4
    ICING
  • 5
    In a small saucepan, melt the butter; stir in the cocoa, coffee, and cinnamon. Add the remaining sweetened condensed milk; stir in confectioners sugar. Spread on the warm cake.
  • 6
    Serve warm with vanilla ice cream. Enjoy!
  • 7
    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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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