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
- 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
- To start, make the cake. Preheat the oven to 325°F. Grease a 8 x 8″ baking dish and set aside.
- 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.
- 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.
- Add the cocoa powder mixture to the butter mixture and stir to combine. Whisk in the milk.
- 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.
- Let the cake cool to room temperature, and then put it in the refrigerator to allow it to further set.
- As the cake cools, prepare the whipped cream.
- In a medium-sized bowl, whip the cream until stiff peaks form. Mix in the fluff and the tequila until well-combined.
- 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.