Montezuma's Hot Chocolate Sheet Cake

Montezuma's Hot Chocolate Sheet Cake Recipe

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Ami Scott


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 (originally recipezaar) under the same name.


★★★★★ 1 vote

30 Min
30 Min


  • 1 c
  • 1 Tbsp
    instant coffee (optional)
  • 1 c
    unsweetened cocoa
  • 1 c
  • 2 c
    unsifted flour
  • 1 1/2 c
    firmly packed light brown sugar
  • 1 tsp
    baking soda
  • 2 tsp
    ground cinnamon
  • 1/2 tsp
  • 14 oz
    sweetened condensed milk
  • 2
  • 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

  • 1/4 c
  • 1 Tbsp
    coffee (optional)
  • 1 c
    unsweetened cocoa
  • 1 c
    confectioners' sugar
  • 1 tsp
  • 1 Tbsp
  • 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.

Printable Recipe Card

About Montezuma's Hot Chocolate Sheet Cake

Course/Dish: Cakes Chocolate
Hashtag: #spicy

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