Abuelita™ Hot Chocolate has been around for 80 years. So a long time, but not a lot of people know about it. Abuelita™ is common for many Mexican families. The cinnamon and chocolate flavor makes hearts warm as soon as you smell it simmering off the stove. It’s delicious!
I have been drinking this hot chocolate since my very own Abuela made it for me. We would only drink it when it’s cold, which is not too often in South Texas. And you couldn’t drink it without having some pan dulce. It’s the best! Now that I am in Kansas City, making my own Mexican hot chocolate is a must during wintertime. However, I decided to up my Abuelita game this season and make a cake!!!
The cake came out really tasty. I am really happy with the flavors and I think I was able to mimic Abuelita’s™ hot chocolate well. I thought dulce de leche icing was perfect since it didn’t overpower the chocolate and cinnamon flavors too much.
One thing I’d like to add is how the cake could have been a bit more moist. I have to tell myself I am not a professional baker and am still learning. So any tips you all might have on making this cake more moist will be helpful. I baked it with water and milk at different times and I think the textures stayed the same. It might need another fat, but not sure what. I also think it might need a different bake temperature, but I was scared of overcooking it.
Overall, I am very very happy with this cake! And I really hope you all try this with your family! It really does taste like Abuelita hot chocolate! The dulce de leche icing was incredible and I have to give a shoutout to Chocolate with Grace because her icing hit the spot for this cake.
Please let me know how this tasty dessert turned out for you!
Abuelita™ Hot Chocolate Cake with Dulce de Leche Icing
If you like chocolate and cinnamon, this cake is for you!
Cake batter Ingredients
- 4 tsp heavy cream
- 2 tabs Abuelita™Hot Chocolate
- 2 1/4 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 chili powder
- 2 tbsp cocoa powder
- 1 1/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1/2 cup milk
- 4 eggs
- 1 tsp vanilla extract
Dulce de Leche Icing Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 2/3 cup dulce de leche
- 4 tbsp heavy cream
- 3 cups powdered sugar
- 1/4 tsp salt
- Preheat oven to 350°F.
- In a small bowl, add the two tabs of Abuelita chocolate.
- Place the bowl in the microwave for 2 minutes.
- After, add heavy cream to heated chocolate and mix well.
- Set aside to cool.
- Next, make your cake batter. In a large mixing bowl, add in flour, salt, baking powder, baking soda, chili powder, and cocoa powder. Mix well.
- Add the granulated sugar. Mix well and set aside.
- In a separate bowl, add in vegetable oil, eggs, milk, and vanilla extract. Stir the ingredients well.
- Then add in the hot chocolate and heavy cream mixture.
- Once all your wet ingredients have been combined, add them to the dry ingredients. Mix well.
- Take a 9-inch round cake pan and oil with non-stick spray.
- Add a piece of parchment paper to stick to the bottom of the cake pan.
- Pour the cake batter into the pan evenly.
- Place in oven for 40-42 minutes or until cooked thoroughly.
- While the cake is baking, make your icing. Take the softened butter and whisk.
- Add dulce de leche and heavy cream. Mix ingredients until smooth.
- Add in the powdered sugar and stir until icing has formed. (For thicker icing, add more powdered sugar. However, the powdered sugar does take away flavor from dulce de leche so be cautious about this.)
- Once your cake is ready, let it cool. Then add icing in any shape or form you desire.
Cut, serve and enjoy this Mexican delight!!!