Mexican Hot Chocolate Bundt made with Abuelita
Holy smokes! We are inching closer and closer to National Bundt Day on November 15th! It is Day #24 of I Like Big Bundts: The Food Librarian's crazy quest to bring you 30 Bundts in 30 Days.
It is freaking cold in Los Angeles. Last week it was 90 degrees. Today, I wore gloves on my drive to work. (Now, for those who experience "real weather", please note that said gloves come out when it is 50 degrees. That is FREEZING in Los Angeles).
Therefore, with these near freezing temperatures, it's time to pull out the hot chocolate. And what's better than Mexican Hot Chocolate? Nothing. It's time for a Mexican Hot Chocolate Bundt.
Mario Bosquez's Mexican Chocolate Cake on Martha Stewart's website. Instead of using cocoa powder and cinnamon, I chopped up Abuelita tablets, skipped the cinnamon and reduced the sugar (because Abuelita is sweetened). I made a semi-sweet chocolate and Abuelita ganache to top the cake. I should have let the ganache thicken up more...but I needed to get this done and get to work! :)
Abuelita Mexican Chocolate (it's sold on Amazon for an obscene price...please look for it at Target and other grocery stores). You can use Ibarra as well, but I'm a sucker for any product with a grandma on the cover.
Nordic Ware Bundt to make some mini bundts. My cousin went to the Williams Sonoma outlet shop in Las Vegas and got this cheap! Score.
Amazon giveaway for my 39 11/12th birthday. I'm less than one month away from my 40th birthday so please help me celebrate! :) The giveaway ends Sunday, November 14th (yes, that is ONE day before National Bundt Day!)
I Like Big Bundts button! (head over to JustJenn's site for her free shipping week!) They are small and stylin'.
You will need to email me: (1) Link to your blog post (I will use one photo from your post for the round-up) or (2) One JPG photo if you don't have a blog, (3) Your name and title of your Bundt (4) Mailing address for the button. I'm going to do a round up after National Bundt Day (Nov 15th) so this stuff is due by Monday, November 22nd. Please don't rummage through your archives for an old Bundt, you need to bake something fresh for National Bundt Day to qualify for the button (doesn't have to be a new recipe, just something made this month please :) Your family, friends and co-workers will thank you! :)
See you back here tomorrow for another Bundt! - mary the food librarian
Recipe:Mexican Hot Chocolate (Abuelita) Bundt
1/2 cup (1 stick) butter, cut up
1/2 cup vegetable oil
1 1/2 discs of Abuelita, chopped (Mexican hot chocolate disc, each disc is 90 g/3.15 oz) You can also use Ibarra discs)
1 cup milk (I used milk but you can also use water)
2 cups all-purpose flour (9 ounces)
1 1/2 - 1 3/4 cups sugar (11 ounces or so) (Abuelita is sweetened so you can use less sugar than Mario Bosquez's recipe)
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla
1. Prep your Bundt pan. I use Pam with Flour. Preheat oven to 350 degrees F.
2. Whisk together flour, sugar and baking soda in a large mixing bowl. Set aside.
2. Heat the butter, oil, Abuelita and water or milk in a small saucepan until it boils. Use a whisk to make sure the Abuelita is melted.
3. Pour the melted chocolate mixture into the flour mixture and whisk until blended. Don't go crazy, just until smooth.
4. Add the buttermilk and stir to combine.
5. Add the eggs and vanilla and stir to combine.
6. Pour into pan and bake! Large bundt is about 25-30 minutes, and the mini bundts are 15 minutes. Depan after 15 minutes and let cool completely before applying ganache.
1/2 cup heavy cream
1/2 cup semi-sweet chocolate morsels
1/2 disc of Abuelita (chopped)
1. Heat heavy cream.
2. Pour over chocolate and Abuelita.
3. Whisk until melted and smooth.
4. Let it sit until the consistency is thick enough to pour over the cake.