Sunday, June 7, 2015

Mexican Hot Chocolate Cake

Cinco De Mayo is a hard one for me. Don't get me wrong...I like the holiday... it just usually sneaks up on me and then I either scramble to make something mexican for dinner or promise I'll try harder next year.  This year I was wanting to do something festive other than the usual tacos. I had spotted the Mexican Chocolate at the grocery isle and had an instant craving. I thought it would be fun to make some kind of dessert. I also was planning on making a birthday cake for one of my best friend's 30th birthday. So Mexican chocolate + birthday cake = this yummy treat to celebrate!
We showed up at Meg's house to surprise her with her cake. Happy 30th Meg!
Mexican Hot Chocolate - Chocolate Cake

2 (4.4-oz.) bars of Mexican chocolate 
(Abuelita Brand comes in a pack of 5)
1 cup butter, softened
1 1/2 cups sugar
large eggs
1 cup of semi sweet chocolate chips melted
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk

1. Microwave chocolate baking squares in a microwave-safe bowl at HIGH 1 minute or until chocolate is melted and smooth, stirring every 20 seconds. Also melt the semi-sweet chocolate chips and stir until melted.  
2. Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time and beat. Stir in both melted chocolate, and vanilla until smooth. 
3. Combine flour and next 3 ingredients in a separate bowl; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into 2 round 8 inch pans. {Be sure to prepare pans by spraying with pam and coating it with flour. 
4. Bake at 325° for 45 minutes or until a long wooden pick inserted in center of cake comes out clean. Let cake cool for about an hour. Remove from pan. Frost the cake with the Mexican Chocolate Frosting. 

Mexican Chocolate Frosting
(8-oz.) package semisweet chocolate baking squares, chopped
4 Tablespoons milk
{add more milk if too thick}
2 tablespoon of light brown sugar
1 Tablespoon of ground cinnamon
1/4 teaspoon almond extract
1 cup powdered sugar
Pinch of salt 
2 Tablespoons butter

I think this might be a new tradition for us each year. Especially if my husband, who loves baked goods, has anything to say about it.

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