Recipe by Amis
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. Posted for Zaar World Tour 05
Top Review by Jessica K
Yum Yum! Very good. not too sweet at all! I added a little more chili powder than called for and also put it in the icing! I thought this would be time consuming, but the cake was already done by the time i had washed the dishes from it and prepared the icing! Very nice and easy, don't be scared by list! I love chocolate sheet cakes, but not reg chocolate cake and this will be made again!
- 236.59 ml butter
- 236.59 ml unsweetened cocoa
- 14.79 ml instant coffee (optional)
- 236.59 ml water
- 473.18 ml unsifted flour
- 354.88 ml firmly packed light brown sugar
- 4.92 ml baking soda
- 9.85 ml ground cinnamon
- 2.46 ml salt
- 396.89 g can sweetened condensed milk
- 2 eggs
- 4.92 ml vanilla extract
- 9.85 ml chili powder or 9.85 ml cayenne powder
- 4.92 ml anise flavoring (optional)
- 236.59 ml toasted crushed almonds
- 236.59 ml toasted crushed hazelnuts
- 59.14 ml butter
- 14.79 ml coffee (optional)
- 236.59 ml unsweetened cocoa
- 236.59 ml confectioners' sugar
- 4.92 ml cinnamon
- 4.92 ml vanilla
Directions See How It's Made
- 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.
- 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.
- Pour into greased 15 x 10 jelly roll pan.
- Bake for 15 minutes or until cake springs back when lightly touched.
- 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.
- Serve warm with vanilla ice cream. Enjoy!
- 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.