Desserts - Abuelita mexican chocolate cake recipe

Author: Brain Culp

If you love Abuelita chocolate, you need to try this buttery, moist cake topped with warm Abuelita chocolate pudding. A rich, moist and flavorful chocolate cake with notable undertones of cinnamon and vanilla.

Mexican Chocolate Cake
Abuelita Chocolate Pudding Cake
Pastel de Chocolate Mexicano or Mexican Chocolate Cake
Abuelita Chocolate Frosting
How do you make Nestle Abuelita cake mix?
What can I bake with Abuelita chocolate?
What is the best way to make a chocolate cake?
What are some Mexican chocolate desserts?

Mexican Chocolate Cake

Mexican Chocolate Cake. A rich, moist and flavorful chocolate cake with notable undertones of cinnamon and vanilla. You know this is gonna be good!
Provided by: Amanda
Total time: 100 minutes
Cook time: 50 minutes
Prep time: 50 minutes
Yields: 12 servings
Cuisine: Mexican
Number of ingredients: 19

Ingredients:

FOR CAKE:
1 cup water
2 teaspoon NESCAFÉ® TASTER'S CHOICE® Instant Coffee
2 tabs NESTLÉ ABUELITA (chopped)
2 1/4 cup all purpose flour
1 1/4 cup sugar
1/2 cup cocoa powder
2 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
3/4 cup buttemilk
1/2 cup butter at room temp
2 eggs
2 teaspoon vanilla extract
FOR GANACHE:
1 cup heavy cream
1 tab NESTLÉ ABUELITA
1/2 cup dark chocolate chips

How to cook:

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.
FOR GANACHE:
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.

Notes: 11 Mouthwatering Recipes With Abuelita Chocolate To, 25 likes. auntalexassweetcreations. ☕☕🍫Abuelita Chocolate Cupcake with Dulce de Leche Frosting☕☕🍫 #abuelitachocolate #sweet …

Tags:

chocolate mexicano or mexican chocolate cake pastel de chocolate mexicano or mexican chocolate cake abuelita mexican chocolate cake recipe

Abuelita Chocolate Pudding Cake

A quick and simple recipe for Abuelita Chocolate Pudding Cake. If you love Abuelita chocolate, you need to try this buttery, moist cake topped with warm Abuelita chocolate pudding.
Provided by: Cake recipe adapted from The Girl Who Ate Everything and pudding recipe adapted from Smitten Kitchen
Total time: 50 minutes
Cook time: 35 minutes
Prep time: 15 minutes
Yields: 10 servings
Number of ingredients: 16

Ingredients:

1/2 cup butter
1/2 cup water
1 1/8 cups cake flour
1 cup white sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1/4 cup sour cream
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1/8 cup cornstarch
1/4 cup sugar
pinch salt
1 1/2 cups whole milk
3 ounces Abuelita chocolate, coarsely chopped
1/2 teaspoon pure vanilla extract

How to cook:

Make the cake: Preheat the oven to 375 degrees. In a medium saucepan over medium heat, bring the butter and water to a boil. In the meantime, in a separate large bowl, whisk together the cake flour and sugar before adding the egg, sour cream, almond extract, vanilla extract, baking soda, and salt. Mix to combine. While mixing, slowly pour in the boiling butter and water mixture. Mix to combine completely. Your batter will be very runny. Pour the batter a 10-inch cast iron skillet (if you don't have one, this cake works just fine in a greased 8-inch square baking pan). Bake at 375 degrees for 17-22 minutes or until a toothpick inserted in several places comes out with a few moist crumbs.
Make the pudding: In a medium saucepan, whisk together the cornstarch, sugar, and salt. Slowly whisk in the milk so lumps don't form. Turn the heat onto medium-low and cook slowly, whisking occasionally and scraping the bottom of the pan. Place over medium-low heat and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. The mixture will thicken after around 10 minutes and coat the back of a spoon. Add the chocolate and stir until it melts before cooking another 2-4 minutes, until the pudding is pretty thick. Remove from heat and stir in the vanilla. Run mixture through a fine-mesh strainer to remove any lumps. Pour the warm pudding over the cake and serve warm.

Notes: Pastel de Chocolate Mexicano or Mexican Chocolate Cake, Use a whisk to beat in the egg, until lightly frothy. Pour the dry ingredients, flour mixture, into the wet chocolate ingredients. Fold in until …

Pastel de Chocolate Mexicano or Mexican Chocolate Cake

A small chocolate cake that is filled with the flavours of Mexico.
Provided by: MexicanMadeMeatless.com & Nancy Lopez-McHugh
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Mexican
Number of ingredients: 12

Ingredients:

3/4 cup or 120 grams of all purpose flour
one teaspoon of baking powder
half a teaspoon of baking soda
a pinch of fine sea salt
2 oz or 60 grams of Mexican chocolate tablet (like Abuelita or Ibarra brands)
large pinch of ground chile pepper (like cayenne)
1/4 cup or 60 ml melted butter or sunflower oil
1/4 cup or 60 grams raw cane sugar
1/3 cup or 70 ml + 2 Tablespoons of cold whole milk
1 medium egg
small cake pan (6′ in or 15 cm)
powdered sugar and berries for decorating

How to cook:

Preheat oven to 175c or 350f, grease the pan and dust with flour. Roughly chop the chocolate. Place chocolate in a double boiler to melt. As the chocolate begins to melt add 1 tbsp of cold milk, mixing consistently until chocolate has completely melted and a smooth consistency has been achived. Remove from heat, add chile powder mix and set aside.
In a large bowl combine the flour, baking powder, baking soda, salt, and set aside. Pour the remaining cold milk into the melted chocolate, mix until well combined. Next add the sugar and melted butter or oil, mixing until well incorporated. Use a whisk to beat in the egg, until lightly frothy.
Pour the dry ingredients, flour mixture, into the wet chocolate ingredients. Fold in until combined, shouldn’t take too long. Pour the cake batter into the greased baking dish. Bake in center of oven for 30 minutes or until tester comes out clean. Allow to cool before placing on cake dish. Before dusting with powdered sugar make sure the cake is completely cooled. Dust with powdered sugar as desired and decorate with your favorite berries.

Notes: Mexican Chocolate Cake Recipe, Preheat oven to 350°F. Line two 9-inch round cake pans with parchment paper and grease well. 2. In a large bowl, whisk together flour, cocoa powder, granulated and brown sugars, …

Abuelita Chocolate Frosting

This light and fluffy Abuelita Chocolate Frosting is simply DELICIOUS. Creamy, yummy, and with a hint of cinnamon. It’s perfect for all your baked creations - cakes, cupcakes, fillings for cookies, and more. With only four ingredients and ready in minutes!
Provided by: Maggie Unzueta
Total time: 7 minutes
Prep time: 7 minutes
Yields: 1 serving
Cuisine: Mexican
Number of ingredients: 4

Ingredients:

1 stick butter (softened)
1 3.3 oz tablet Abuelita Chocolate ((or Ibarra))
1 cup powdered sugar
3-4 tbsp milk

Nutrition:

How to cook:

In a mixing bowl, whip the butter.
Shave the Abuelita chocolate into the mixer with the butter.
Mix to combine.
Scrape down the sides of the mixing bowl.
Add half the powdered sugar.
Mix to combine.
Scrape down the sides of the mixing bowl again.
Add the remaining powdered sugar and add the milk
Mix well.
Scrape the sides of the bowl.
Use immediately. Or, store in the refrigerator until ready to use.

Notes: 11 Best Mexican Chocolate Recipes: Mexican, Related: 50 Mexican Desserts For Cinco de Mayo 1. Champurrado (Chocolate-Based Atole): A thick, warm, chocolate-based drink from Mexico that's unlike any hot chocolate you've …