Mexican Hot Chocolate Abuelita Bundt - Day #24 of I Like Big Bundts

Tuesday, November 9, 2010

Mexican Hot Chocolate Abuelita Bundt - I Like Big Bundts
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.

Mexican Hot Chocolate Abuelita Bundt - I Like Big Bundts
I was inspired by 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! :)

Mexican Hot Chocolate Abuelita Bundt - I Like Big Bundts
I used 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.

Mexican Hot Chocolate Abuelita Bundt - I Like Big Bundts
I used this 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.

Mexican Hot Chocolate Abuelita 
Bundt - I Like Big Bundts
Don't forget to enter my 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
Also, if you make a Bundt for National Bundt Day, I'll send you a JustJennDesign's 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.

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.
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16 comments:

Eliana said... [Reply to comment]

Hmmm - this chica likes this bundt :)

Saira said... [Reply to comment]

I like the pan!

steph- whisk/spoon said... [Reply to comment]

ooohhh...sounds good! the picture of the abuelita on the wrapper always makes me giggle!

Karen said... [Reply to comment]

I love this mexican hot chocolate bundt! Of course anything hot chocolaty gets my vote. :)I will have to think of a bundt to bake for national bundt day...

Jennifurla said... [Reply to comment]

Oh yummy, I have made a spiced chocolate and my hubbies friends went nuts for it - congrats almost 30 bundts....crazy!

LoriSB said... [Reply to comment]

This looks amazing - I love Mexican chocolate. (And I - LA also -- wore my gloves this morning)

Jessica @ bake me away! said... [Reply to comment]

Yum, I love Abuelita! Have only used it for hot chocolate...this is a great idea. :)

Lisa said... [Reply to comment]

My friend was just asking me today if I knew of any good mexican hot chocolate cake recipes. I looked on my Google reader and there you popped up with this lovely creation. I passed your link to her. You've made her day.

Maria said... [Reply to comment]

Great bundt recipe. I love that pan too!

Jess said... [Reply to comment]

Ooh, I want to make that right now. I went into our town's new Latin American food market the other day and asked if they had any Abuelita or Goya or Ibarra tablets. NONE! What is up with that? Amazon, here we come...

beth said... [Reply to comment]

I'm so happy to have this recipe - I have a set of Ibarra disks I got a year ago when I made marshmallows. Turns out it's just more work than I want to do when I have the munchies, so the Ibarra is just sitting there looking at me sadly. Now it has a purpose!

DailyChef said... [Reply to comment]

I'm so impressed with your creativity and the daily bundt posts! Very inspirational.

Anonymous said... [Reply to comment]

I am dying to try this recipe! I'm on a mission to find some Mexican chocolate. I live in Lancaster, PA, which has gotten pretty progressive over the years so i'm hoping I won't have a hard time finding it.

Damaris @Kitchen Corners said... [Reply to comment]

now I know exactly what to do with my mexican chocolate. It's been in the pantry for months.

Penny Shiel said... [Reply to comment]

Heavy sigh. I made this recipe in hopes of presenting it at work tomorrow. It didn't come out of the pan. Well, it did, but in two pieces. Bottom and whatever crumbs I could pry out of the pan. I used the Pam flour style spay on my silicone pan. I suspect the pan is the problem, not the Pam.

There's a good chance I'll put the ganache on it anyway. It still tastes good. However, we're not going to have it at work tomorrow.

Bridget said... [Reply to comment]

I made this cake last night and just tasted it this morning. It is delicious! I would make it again. The recipe said bake 25-30 minutes. I think I baked it about 27-28, but would recommend the minimum time.

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