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Mexican Chocolate Cake & Ganache Made with Abuelita | Chocolate, Coffee, Cinnamon & Vanilla | Rich, Moist, Flavorful & Delicious | www.craftycookingmama.com | #nestleholiday

Mexican Chocolate Cake

Amanda
Mexican Chocolate Cake. A rich, moist and flavorful chocolate cake with notable undertones of cinnamon and vanilla. You know this is gonna be good!
4.75 from 16 votes
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Prep Time 50 minutes
Cook Time 50 minutes
Total Time 1 hour 40 minutes
Course Desserts
Cuisine Mexican
Servings 12 -16 slices

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

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.
  • 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.
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