This cake is the perfect balance of soft moist cake, cocoa, sugar, vanilla and cinnamon. The flavor is so comforting and so warm, perfect for a cold night!
Have you ever had Mexican Hot Chocolate Cake? People often assume it must be hot and spicy, not at all! I am not an expert on traditional Mexican Hot Chocolate, nor do I claim to be.
But I do know this, if you love chocolate, cinnamon, cocoa and vanilla, you will love this cake!
I’m not sure if you guys have seen Abuelita in the grocery store, but I am in love with this stuff! As the name suggests, it’s like a big chocolate, cinnamon hug from your grandma. 🙂
Now, about the cayenne pepper. If you like cayenne add 1/8 teaspoon to the cake batter just to give it a little something special. If you don’t like cayenne, simply leave it out.
Honestly we’re talking about such a small amount it really isn’t a big deal. Personally, I just leave it up to what I’m feeling that day. About half the time I add, half the time I don’t.
If you really like the Mexican Hot Chocolate flavor and you want the flavor to come through, add more. Play around a but, and see what you personally like best.
Mexican Hot Chocolate Cake
1 Milk Chocolate Cake mix
1 (3.4 oz.) package chocolate instant pudding (I prefer regular chocolate, not chocolate fudge, either will do)
2-3 (1 oz.) packets Abuelita Mexican Style Instant Hot Chocolate Mix
4 large eggs
1/2 cup chocolate milk, or water
1/2 vegetable oil
1/8 teaspoon cayenne pepper (completely optional)
1 cup confectioners’ sugar
1 (1 oz.) pack Abuelita Mexican Style Hot Chocolate, add more if desired
2+ tablespoons light cream or milk (start with 2 tablespoons and add more cream/milk from there, adding 1/2 tablespoon at a time until desired consistency)
1/2 teaspoon vanilla (optional)
Micro Marshmallow Bits, chocolate, regular, or both
Miniature chocolate chips
1. Heat oven to 350 degrees F. Spray a 9-in x 5-in. loaf pan with cooking spray; set aside.
2. Combine cake mix, pudding mix, dry Mexican Hot Chocolate Mix, eggs, milk or water and oil in large bowl. Beat on low speed with a stand mixer, or electric mixer until moistened. Scrape down sides. Beat at medium speed for 2 minutes. Pour into loaf pan.
3. Bake for 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Invert onto cooling rack. Cool completely.
While cake is cooling make glaze. In a large bowl whisk together confectioners’ sugar, dry Abuelita mix, cream or milk, and vanilla.
Top cool cake with glaze, micro marshmallows, and miniature chocolate chips, or a light dusting of confectioners’ sugar if preferred.
* Eggs should always be room temperature before starting.