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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
Prep Time 50 mins
Cook Time 50 mins
Total Time 1 hr 40 mins
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.