That’s quite a mouthful for the name of a recipe isn’t it? However, when you taste this wonderful Tex-Mex cake you’ll be adding more words than the title. Have something healthy close by to nosh on because the smell from your oven will make you ravenous! The scent of this cake will also make you feel peaceful and relaxed.
I used Abuelita Mexican chocolate for this recipe. It comes in 3 oz. tablets and is generally used for making hot chocolate.
Please take note of the white line in the tablet above. Yes…that’s sugar and it’s one of the many reasons why you’ll want to cut yourself a small piece. Use restraint because this cake is seriously sweet!
2 1/4 cups all-purpose flour
2 3 oz. tablets Nestle Abuelita Chocolate, chopped
2 teaspoons cinnamon
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, at room temperature
2 cups brown sugar
4 large eggs at room temperature
1/2 cup oil
1 cup buttermilk
2 teaspoons vanilla extract
4 tablespoons freshly ground coffee, optional
Preheat oven to 350°F.
Grease and flour a 9 x 13-inch baking pan.
Sift the flour, Mexican Chocolate, cinnamon, baking powder and salt in a bowl. Set aside.
Add the butter to the bowl of an electric mixer. Mix for about 3 minutes on medium speed. Add the brown sugar with the mixer is on low. Continue beating the mixture on medium speed for 4 minutes.
With mixer running, add the eggs one at a time, beating just until mixed in. Continue beating for 2 minutes until the mixture looks light.
Remove the bowl from the mixer, and stir in the oil, mixing well. Fold in half of the flour mixture with a rubber spatula, then add half the buttermilk-vanilla, and stir well. Repeat with the remaining half of the flour mixture and half of the buttermilk-vanilla.
Pour the batter into your prepared pan and spread, leaving it just a shade higher around the edges than in the center. Bake in a preheated 350°F oven for 40 minutes. Cake is done when a cake tester inserted in the center comes out clean.
I had to show you this photo of the cake…just out of the oven. Isn’t that a beautiful color?
This cake can be served warm or cool. Frost with Dulce de Leche Frosting with Sea Salt.
Dulce de Leche Frosting;
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
3/4 cup Dulce de Leche, plus more for drizzling
1/4 teaspoon salt
3 cups powdered sugar, sifted
Add the cream cheese to the bowl of an electric stand mixer. Beat on medium speed for about 30 seconds, until very soft and pliable. Next add the butter and Dulce de Leche. Beat on medium speed until well mixed. Add the salt and powdered sugar. Beat on medium speed for about 3 minutes, until fluffy and lighter in color. Frost the cake using all the frosting.
For garnish, heat some Dulce de Leche in the microwave until soft. Drizzle it over the cake. Lightly sprinkle sea salt over the frosting.
Look at the close-up of a serving of this wonderful cake. I wanted you to see the small chunks of the Mexican chocolate throughout the cake. Actually, this cakes tastes just as good without any frosting. It holds up on it’s own…and that’s a plus!
I experimented around with this cake for quite some time and this is the final result. Don’t leave out the sea salt. It takes this cake one step further than other cakes. This recipe will take you on a journey of all your senses. Again…remember to serve small pieces unless you absolutely love sweets!