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Mexican Chocolate Custard Cake with Spiked Marshmallow Whipped Cream

April 20, 2016 by Morgan 8 Comments

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Mexican Chocolate Custard Cake with Spiked Marshmallow Whipped Cream. This chocolate cake gets even more depth with just a tiny hint of cinnamon and ancho chile powder. It sounds strange, but it is oh-so-good. Topped with tequila-marshmallow whipped cream, it is a treat of all textures and flavors. | hostthetoast.com

I’m not up-to-date on my Sesame Street these days, but back when I was just a wee tyke, they’d always let you know of  some special numbers and letters that were important to the show– and I’m totally ripping them off today with this post that is brought to you by the #26.

Let me tell you a bit about the number 26:

  • It is the only number sandwiched between a square (52) and a cube (33).
  • Any Rubik’s Cube can always be solved in 26 moves or less… but if I’m trying to solve it, it never ever will be.
  • Augustus Caesar made Cleopatra the queen of Mauretania as a wedding present in 26 BC. (Which is, of course, good to know if you need inspiration for my hypothetical future wedding present.)

Oh, and as of today, I’m 26! Which makes it the perfect time to share my latest cake recipe with you.

Mexican Chocolate Custard Cake with Spiked Marshmallow Whipped Cream. This chocolate cake gets even more depth with just a tiny hint of cinnamon and ancho chile powder. It sounds strange, but it is oh-so-good. Topped with tequila-marshmallow whipped cream, it is a treat of all textures and flavors. | hostthetoast.com

Since I’ll be celebrating my 26th with a joint birthday / Cinco de Mayo party, I figured I should stick with the theme and add a little fiesta flavor to my birthday cake this year. I started off thinking that I’d just add cinnamon to my chocolate birthday cake, but that evolved until I was left with Mexican Chocolate Custard Cake with Spiked Marshmallow Whipped Cream.

Oh. Yeah.

It was a birthday present in and of itself.

Mexican Chocolate Custard Cake with Spiked Marshmallow Whipped Cream. This chocolate cake gets even more depth with just a tiny hint of cinnamon and ancho chile powder. It sounds strange, but it is oh-so-good. Topped with tequila-marshmallow whipped cream, it is a treat of all textures and flavors. | hostthetoast.com

To give this cake the taste of Mexican chocolate, I added cinnamon and ground ancho chile to the dark chocolate base. But the truly special part is the way that separating the eggs before adding them to the cake (and whipping the egg whites) results in some crazy blended layers with different textures when baked. The top is fluffy and cake-like, below it becomes fudgy, and the bottom is a sweet chocolate custard.

And as if that wasn’t enough, I made a marhsmallow whipped cream to go on top… spiked with tequila. Because that’s how 26 year old Morgan does things!.

(Which is not very– or at all– different than what 25 year old Morgan would have done, I admit.)

Mexican Chocolate Custard Cake with Spiked Marshmallow Whipped Cream. This chocolate cake gets even more depth with just a tiny hint of cinnamon and ancho chile powder. It sounds strange, but it is oh-so-good. Topped with tequila-marshmallow whipped cream, it is a treat of all textures and flavors. | hostthetoast.com

Check out that pic above. I think you can see the separation between the fudgy layer and the custard layer better there.

Hey.

HEY!

That’s enough staring. You’re starting to drool.

You should probably just make the Mexican Chocolate Custard Cake with Spiked Marshmallow Whipped Cream for yourself and eat a piece… slowly…. so that you can savor every bite… and make extra whipped cream… so you can eat it from the bowl with a spoon.

Now I’m drooling. Let’s move on.

So I have a birthday wish, and it’s that you make this cake, take a photo, and tag #hostthetoast on Instagram or Twitter. Happy birthday to me and happy cake day to you.

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Mexican Chocolate Custard Cake with Spiked Marshmallow Whipped Cream


  • Author: Morgan
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Description

Mexican Chocolate Custard Cake with Spiked Marshmallow Whipped Cream Author: Morgan Prep time: 1 hour Cook time: 45 mins Total time: 1 hour 45 mins Serves: 16 servings


Ingredients

Units Scale
  • For the Mexican Chocolate Custard Cake:
  • 1/2 cup (1 stick) unsalted butter
  • 2 2/3 cups whole milk, lukewarm
  • 1 cup all-purpose flour
  • 1/2 cup dutch process cocoa powder
  • 1/2 teaspoon cinnamon, plus more for dusting
  • 1/2 teaspoon ancho chile powder, plus more for dusting
  • 1/8 teaspoon salt
  • 4 large eggs, separated
  • 1 3/4 cups powdered sugar, plus more for dusting
  • 1 teaspoon vanilla extract
  • For the Spiked Marshmallow Whipped Cream:
  • 1/2 cup heavy whipping cream
  • 1/2 cup marshmallow fluff
  • 1 tablespoon tequila
  • Halved strawberries, to garnish

Instructions

  1. To start, make the cake. Preheat the oven to 325°F. Grease a 8 x 8″ baking dish and set aside.
  2. In a large bowl, whisk together the flour, cocoa powder, cinnamon, chile powder, and salt. In a separate bowl, whip the egg whites to stiff peaks. Set each aside.
  3. Melt the butter and set it aside to cool. In one last bowl, beat the egg yolks and sugar together until light. Beat in the cooled, melted butter and vanilla extract until well-combined.
  4. Add the cocoa powder mixture to the butter mixture and stir to combine. Whisk in the milk.
  5. Fold in the egg whites, then pour the batter into the prepared baking dish. Bake for 45-50 minutes, or until baked and raised around the edges, but still jiggly.
  6. Let the cake cool to room temperature, and then put it in the refrigerator to allow it to further set.
  7. As the cake cools, prepare the whipped cream.
  8. In a medium-sized bowl, whip the cream until stiff peaks form. Mix in the fluff and the tequila until well-combined.
  9. Remove the cake from the pan and sprinkle with powdered sugar. Dust very lightly with additional cinnamon and ancho chile powder, if desired. Cut the cake into squares and top each square with a large dollop of whipped cream and a strawberry half before serving.

Did you make this recipe?

Tag @hostthetoast on Instagram and hashtag it #hostthetoast

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Filed Under: Cakes + Cupcakes, Dessert, Food Tagged With: Ancho, Cake, Chile, Chili, Chocolate, Cinco de Mayo, Cinnamon, custard, Fudgy, Magic Custard Cake, Marshmallow, Mexican, Tequila, whipped cream

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Comments

  1. CakeSpy says

    April 22, 2016 at 7:35 am

    When I saw this blog post, I thought “i’m into that.” The more I read, the more I was into it. LOVE the spiked marshmallow whipped cream – clever!

    Reply
  2. Keith @ How's it Lookin? says

    April 22, 2016 at 12:09 pm

    Looks so good. The whipped cream sounds awesome, thanks a lot

    Reply
  3. Ami@NaiveCookCooks says

    April 22, 2016 at 1:55 pm

    This custard cake looks to die for! I have never eaten a custard cake before so I am looking forward to trying this out!

    Reply
  4. Jessie says

    April 23, 2016 at 4:52 pm

    I’m attempting this recipe today, but I had to throw away the first batch because the batter was basically the consistency of water after I’d added all the milk. The second time around I only added about 1/2 (if that) of the amount of milk listed before I decided it would be too soupy with any more. It’s in the oven now, not sure how it’s going to turn out.

    Wondering where I went wrong, or if the measurements on the post are off?

    Reply
    • Morgan says

      April 23, 2016 at 9:59 pm

      The batter should be very, very liquidy, it’s not like normal cake batter. It will turn out correctly if you use all of the liquid, even if it makes you a bit nervous!

      Reply
      • voj says

        September 24, 2018 at 3:10 am

        love is what it is

        Reply
  5. John says

    May 7, 2016 at 12:14 pm

    Love the blog, this is my go-to place when I want to make something new!

    The recipe calls for cinnamon, chile powder and salt but you don’t say where to add them. 🙁 Now that I’ve made the cake without them, where should I add them next time? 🙂

    Reply
    • Morgan says

      May 9, 2016 at 3:44 pm

      I’m so sorry, John! I fixed that now, but they should be added in with the dry ingredients. I hope you enjoyed the custard cake none-the-less!

      Reply

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MEET MORGAN

Morgan is a full-time food blogger, pizza-related sleep talker, and self-described hobby hoarder.
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