Your Abuelita Will Go Nuts Over This Mexican Chocolate Coffee Cake

Hey Grandma!!!

I love this cartoon. At 3:24 it has my favorite cartoon sound effect ever. That eye/eye/eye noise. Cracks me up every time. You get it again at 4:06.

Now, let’s dash off through the forest to grandmother’s house.

Hey Grandma…Meet Buzz!!!

Of course, all of this has nothing to do with sweet Abuelita.

This one here:

I picked up these chocolate disks to change up the hot chocolate that we drink by the gallon here every winter.

Only one of my kids liked the way Abuelita hot chocolate tasted.

However, EVERYONE goes nuts for the chocolate disks when they are used to make this fabulous coffee cake. Lovely chocolate covered cake with a chocolate swirl and, of course, plenty of nuts.

Hey Grandma…how about some cake?

Mexican Chocolate Swirl Coffee Cake

Ingredients for coffee cake:

2 (3.1 oz) disks Abuelita Mexican Chocolate, chopped
3 cups flour
2/3 cup slivered almonds
1/4 tsp cinnamon
1 cup butter, softened
1 cup sugar
3 eggs
1/2 tsp vanilla
1/2 tsp almond extract
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup buttermilk

Ingredients for glaze:

4 oz semisweet chocolate, chopped
2 tsp butter

Directions:

1. Preheat oven to 350℉. Spray 10 inch springform pan with cooking spray.

2. Pulse Mexican chocolate in food processor with 2 Tbs flour, almonds and cinnamon until nuts are chopped.

3. Beat butter in mixing bowl for one minute. Add sugar and beat for 3 minutes longer until very fluffy. Add eggs one at a time, beating well after each addition. Beat in extracts.

4. Whisk remaining flour, baking powder, baking soda and salt in a bowl. At low speed, beat in flour mixture alternately with buttermilk in three additions. Begin and end with flour. Only mix until just blended.

5. Spoon one third of batter into pan. It will be thick. Spread over bottom with a wet spoon. Sprinkle with 6 Tbs chocolate mixture. Spoon and spread another third of batter and sprinkle with 6 Tbs chocolate mixture. Spoon and spread remaining batter. Run a knife through to swirl and sprinkle with remaining chocolate mixture. (I found it difficult to get even layers of batter, but in the end it really did not matter)

5. Bake for one hour or until tester comes clean. Cool in pan for 10 minutes and then remove sides from pan and cool completely.

6. Melt glaze ingredients and put into a small decorating bag. Drizzle over coffee cake. Let stand until firm.

Serves 12

Recipe from Cooking Club Of America


How about a Little Red Riding Hood tune?
Sam The Sham & The Pharaohs-Little Red Riding Hood

We really should include a song to salute Abuelitas everywhere. No matter how many times I listen to this song I always laugh.

Always. Especially the spoken part at the very end.
Steve Martin-Grandmother's Song

Smile and make some cake.

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
This entry was posted in Breakfast, Cake. Bookmark the permalink.

1 Response to Your Abuelita Will Go Nuts Over This Mexican Chocolate Coffee Cake

  1. liz2024 says:

    Awwwwh Abuelita!!! I bet mine would love that cake.

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