Today I’m taking two of my favorite warm drinks and combining them. To make a drink? Sure, you can – it’s delicious! Think of a mocha cinnamon coffee – yum. I’m taking it one step further though – I’ve created a Mexican Chocolate Cake and Ganache. You just know this is gonna be good!
Are you familiar with Nestle Abuelita? It’s a Mexican hot chocolate, but it’s not one of those packets of powdered mix. It’s the real deal – it’s a big round tablet of solid chocolate goodness. It’s one of those amazing ingredients that have been hidden right under your nose for years. It pretty much puts all other hot chocolate mixes to shame. I’ve been a fan of Nestle Abuelita for years and always keep some on hand for a quick, warm, comforting cup of hot cocoa.
INGREDIENTS
FOR CAKE:
- 1 cup water
- 2 teaspoon NESCAFÉ® TASTER'S CHOICE® Instant Coffee
- 2 tabs NESTLÉ ABUELITA, chopped
- 2¼ cup all purpose flour
- 1¼ cup sugar
- ½ cup cocoa powder
- 2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon baking powder
- ¾ cup buttemilk
- ½ cup butter at room temp
- 2 eggs
- 2 teaspoon vanilla extract
FOR GANACHE:
- 1 cup heavy cream
- 1 tab NESTLÉ ABUELITA
- ½ cup dark chocolate chips
INSTRUCTIONS
- Preheat oven to 350°
- Grease and flour a tube pan.
- In a saucepan, bring water to a boil and stir in NESCAFÉ® TASTER'S CHOICE® Instant Coffee. Add in chopped NESTLÉ ABUELITA chunks and whisk until dissolved. Remove from heat, set aside.
- In a a large mixing bowl, whisk together flour, sugar, cocoa powder, cinnamon, baking soda, salt and baking powder.
- Add buttermilk, butter, eggs, vanilla and (warm not hot) NESTLÉ ABUELITA mixture. Using electric mixers, beat for 3-4 minutes or until thoroughly mixed.
- Pour batter into tube pan. Bake for 45-50 minutes or until toothpick inserted near center comes out clean.
- Cool cake on wire rack for about 15 minutes. After 15 minutes, carefully remove cake from tube pan. Finish cooling before frosting.
- In a saucepan, bring heavy cream to a light boil.
- Add chopped NESTLÉ ABUELITA, whisk until completely melted.
- Remove saucepan from heat.
- Add chocolate chips to cream mixture. Let chocolate chips rest/melt for a few minutes.
- Whisk until completely smooth.
- Transfer ganache to a small bowl and refrigerate until creamy and thickened. I occasionally whisk it with a fork while cooling. 45 minutes - 1 hour should get you the desired consistency to frost with.
*Note* It's been recommended to use a mixer & whip ganache if you are having problems getting it to set up to desired consistency.
Frost cake and enjoy.
Store covered at room temperature.
Thanks done share recipes to : https://www.craftycookingmama.com/mexican-chocolate-cake-ganache/