Chocolate Caliente Mexicano Sheet Cake

Chef Steven is getting sweet, spicy, and all kinds of wild in this chocolate sheet cake extravaganza of an episode featuring cinnamon whiskey barrel-aged Chocolate Caliente Mexicano.


  1. Preheat oven to 400 degrees. Coat a 10-inch by 14-inch jelly roll pan with nonstick spray.
  2. In a medium saucepan, combine butter, Chocolate Caliente, and cocoa. Bring to boil.
  3. Meanwhile, in large bowl whisk together sugar, flour, and Sweetfire Seasoning. Stir in boiled mixture. Add eggs, baking soda, vanilla, and sour cream.
  4. Pour into prepared pan and bake 20 minutes, turning once. Cool completely.
  5. While cake is cooling, in small saucepan bring butter, milk and cocoa to boil. Stir in powdered sugar and vanilla and beat with an electric mixer or by hand until smooth.
  6. Spread on cooled cake while frosting is hot.
  7. Cool and cut into 16 bars.

Recipe Credit

Culinary Director Steven Unrue has been a chef in Indiana for the past 13 years. He’s skilled craftsmanship in the culinary arts has allowed him to work at many great Indianapolis restaurants and private dining facilities. Learning and mastering food and beverage pairing has been a huge focus of Steven’s and is what led him to Sun King Brewery & Spirits.

As Culinary Director, Steven is currently building a database of paired recipes for all of Sun King Brewery’s variety of unique beers and handcrafted spirits. He is passionate about teaching other local chefs on how best to pair Sun King beer with their dishes. He aspires to educate not only the Sun King staff but all of Sun King’s fans with the knowledge of food and beer and why each style of beer pairs so well with various dishes.