Preparation

Make the custard

• 将糖，面粉和盐一起搅拌6至8夸脱的平底锅。在牛奶，kahlúa和浓缩咖啡中搅拌。将混合物用中低温煮沸，煮至变稠，不断搅拌。大约需要20分钟。
• In a stand mixer fitted with the whisk attachment, beat the egg yolks on medium-high speed until smooth, about 2 minutes. With the mixer running, gradually pour in 2-1/2 cups of the milk mixture and mix until incorporated. Pour the yolk-milk mixture into the saucepan, whisking constantly.
• Cook over low heat, whisking constantly, until the mixture begins to thicken, about 10 minutes. Remove from the heat and stir in the vanilla. Pour the custard through a fine-mesh strainer into a large bowl, pushing with a spatula if necessary. Press a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate overnight.

烤蛋糕

• Position a rack in the center of the oven and heat the oven to 325°F. Butter and flour a 9×13-inch cake pan or glass dish.
• Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt into the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, pour in the oil, eggs, vanilla, espresso, and milk. Increase the speed to medium and mix until fully incorporated, scraping down the sides as needed, about 2 minutes.
• 将面糊倒入准备好的锅中，烘烤，直到插入中间的牙签上有几个潮湿的碎屑，大约45分钟。
• Remove from the oven and let cool completely on a rack. Invert the cake onto a cutting board and cut into 2-inch cubes.

Make the candied peanuts

• Combine nuts, cinnamon, cayenne, and salt in a medium bowl. Toss to combine. Add more spices to taste, if desired.

鞭打奶油

• 在装有搅拌附件的立式搅拌机中，将奶油，糖，卡卢亚和肉桂混合在一起。以中等速度打击，直到形成软峰。将鲜奶油转移到装有1/2英寸平原尖端或大拉链袋的管道袋中，然后剪掉角落。

Assemble

• 将足够的蛋ust倒入一个4夸脱的trifle碗中，制成1/2英寸的层。将一些蛋糕块放在蛋ust的顶部。上面有更多的蛋ust。在碗边缘周围的几个斑点中，将鲜奶油管开。上面有更多的蛋糕块和剩余的蛋ust。在碗边缘周围的几个斑点中，将鲜奶油管开，如果有空间，请添加更多蛋糕块（会有剩余的蛋糕）。将剩余的鲜奶油平滑地铺在顶部。用保鲜膜盖住，将琐事冷藏至少1小时或直至过夜。
• Before serving, top with the candied peanuts, if using, and the shaved Mexican chocolate.