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Mexican Hot Chocolate Breakfast Pancake Bake

Mexican Hot Chocolate Breakfast Pancake Bake

Looking to spice up your holiday breakfast give this Mexican Hot Chocolate Breakfast Pancake Bake a try.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Breakfast
Servings 8

Ingredients
  

Cake

  • 1 large large egg
  • 1 can sweetened condensed milk 14 ounce can (I used can)
  • ¼ cup milk
  • 1 - 2 tablespoons butter melted
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoons baking soda
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon chili powder
  • 1/2 cup semisweet chocolate chips

Topping

  • Marshmallows
  • 1 cup semisweet chocolate chips
  • ½ cup heavy cream

Instructions
 

  • Preheat oven to 350 degrees and prepare baking pan with cooking spray.
  • Combine condensed milk, egg, and melted butter in medium-sized bowl and mix.
  • Combine dry ingredients in medium-sized bowl and pour milk mixture into dry ingredients and mix until combined.  You don’t want to overmix.
  • Pour about batter into your favorite baking pan and bake for 10 to 15 minutes or until done.
  • Remove from oven and allow to cool, If you use a bunt pan like I did, be sure to allow to cool upside down so cake will fall out.
  • Topping:
  • Combine semisweet chocolate chips and heavy whipping cream in a small pan; melt over medium heat until melted, stirring continuously.
  • Top with fudge sauce and marshmallows.