Mexican Chocolate Cake

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 1/4 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 2 tsp Cinnamon
  • 1/2 cup Cocoa powder
  • 1/2 cup Dark chocolate chips
  • 1 tsp Salt
  • 1 1/4 cup Sugar
  • 2 tsp Vanilla extract

• Drinks

  • 2 tsp Nescafe taster's choice instant coffee

• Dairy

  • 1/2 cup Butter
  • 1 cup Heavy cream

• Liquids

  • 1 cup Water

• Other

  • ¾ cup buttemilk
  • 1 tab NESTLÉ ABUELITA

Found on craftycookingmama.com

Description

Ingredients

• FOR CAKE:
• 1 cup water
• 2 teaspoon NESCAFÉ® TASTERS CHOICE® Instant Coffee
• 2 tabs NESTLÉ ABUELITA, chopped
• 2¼ cup all purpose flour
• 1¼ cup sugar
• ½ cup cocoa powder
• 2 teaspoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• ½ teaspoon baking powder
• ¾ cup buttemilk
• ½ cup butter at room temp
• 2 eggs
• 2 teaspoon vanilla extract
• FOR GANACHE:
• 1 cup heavy cream
• 1 tab NESTLÉ ABUELITA
• ½ cup dark chocolate chips

Directions

• Preheat oven to 350°
• Grease and flour a tube pan.
• In a saucepan, bring water to a boil and stir in NESCAFÉ® TASTERS 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.
• Frost cake and enjoy.
• Store covered at room temperature.