Mexican Drunken Cake Recipes

Steps:

• For the chocolate cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch round cake pans.
• Mix the flour, granulated sugar, cocoa, chipotle powder, baking powder, cinnamon, baking soda and salt together in a large bowl until blended. Add the oil, milk, vanilla and eggs and beat with an electric mixer until thoroughly blended, about 2 minutes.
• Divide the batter evenly between the prepared cake pans and bake until a wooden pick inserted into the center of the cakes comes out clean, 20 to 22 minutes. Cool on a rack 10 minutes, then invert the pans to remove the cakes and cool completely.
• For the cream cheese frosting: Beat the cream cheese and butter together in a large bowl with an electric mixer until thoroughly combined and smooth. Add the confectioners' sugar 1 cup at a time, beating well after each addition. Add the vanilla and continue to beat until the frosting is very smooth, about 2 minutes.
• Spoon 2 cups of the frosting onto the top of one cake layer and smooth evenly with an offset spatula. Top with the second layer. Spoon just enough frosting on top to make a thin but even coating of frosting on top and all along the sides of the cake; it is okay if this frosting gets messy and full of crumbs. Freeze the cake until the frosting is firm, about 10 minutes.
• Spoon the remaining frosting onto the cake and smooth evenly over the entire cake with the offset spatula. Dust lightly with cocoa powder and serve.

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly oil and line the base and sides of a 20cm square cake tin.
• Put the egg whites in a large bowl with a pinch of salt. Beat with an electric hand whisk until foamy, about 3 mins. Keep mixing while you add 150g of the sugar, a spoonful at a time, until thick and glossy.
• In another bowl, mix the egg yolks, remaining sugar and vanilla (no need to clean the beaters first) for 2 mins, or until pale and foamy. Add the flour, baking powder and milk to the egg yolks, and use a spatula to fold everything together.
• Add a large spoonful of egg white to the cake mix, beat together to loosen the mixture, then gently fold through the remaining egg whites with a large metal spoon (being careful not to over-stir so you don't knock out too much air), until you have a smooth batter.
• Pour into the tin, smooth the top and bake for 40-45 mins until a skewer inserted into the centre comes out clean. Mix together the evaporated milk, condensed milk and 3 tbsp of the cream.
• Leave the cake to cool for 10 mins in the tin, then ease a knife around the sides. Poke holes over the surface with a skewer, then pour over half the milk mixture. After 5 mins or so, most of it should have soaked into the cake. Leave for another 5 mins, then transfer to a plate and pour over some of the remaining milk until it starts to leak a little. (Any leftover milk that won't soak into the cake can be served on the side.) Leave to cool.
• Whip the remaining cream and icing sugar together until holding soft peaks. Spread the cream over the cake and sprinkle with a little cinnamon. Can be made and chilled a day ahead. Serve in squares with any remaining soaking milk.

Steps:

• 1. Preheat oven to 350°. Grease and flour a 9-inch round cake pan. Put the egg whites in a large mixing bowl. Put the egg yolks in a small bowl. In a separate medium bowl mix the flour, baking powder, and salt. 2. With an electric beater or mixer, beat the egg whites until foamy and white. Add 1/4 cup of the sugar. And beat until shiny and soft peaks form. With the same beater, in a separate bowl beat the yolks with the remaining sugar until thick, pale yellow, and fluffy. Add the yolks to the beaten whites, and using low speed, blend 5 seconds. 3. With a rubber spatula, in 3 additions, fold the flour mixture carefully into the egg mixture. Drizzle the melted butter and vanilla over the batter, and stir gently to blend ingredients into a smooth batter. 4. Pour the batter into the prepared cake pan. Bake 25 to 30 minutes, or until the cake is golden brown on top, and a tester inserted in the center of the cake comes out clean. 5. When done, remove the cake from the oven, and let stand in the pan on a rack 5 minutes. (Don't cool cake.) Meanwhile, prepare the rum syrup. In a medium pan, stir together the sugar and water. Bring to a boil, stirring, to dissolve the sugar then reduce heat to low and simmer 2 minutes. Remove from the heat, and stir in the rum. 6. Gradually spoon the hot rum syrup over the hot cake until it is all absorbed. Cool at least 1 hour before serving. Cut the cake in wedges while in the pan and serve at room temperature or cold. Store the cake, well covered, in the refrigerator up to 3 days.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.