Sunday, March 2, 2014

Mexican Chocolate Coffee Cake #SundaySupper

When I think of Mardi Gras/Fat Tuesday my mind immediately wanders to all the rich, decadent foods I want to enjoy before the seriousness of Cuaresma (Lent) starts the very next day. Here in Mexico we take Cuaresma very seriously. Most people, myself included, give up eating meat on Miercoles de Ceniza (Ash Wednesday) and every Friday until Easter Sunday. Martes de Carnaval (Fat Tuesday) is my last day to indulge in the rich and sinfully delicious foods I might be giving up for the 40+ day Lenten period. Not that I've decided to give anything up this year, but in years past I've given up Mexican Coca-Cola (which I no longer drink) and coffee (which I promised to never give up again).

Aside from coffee, my one guilty pleasure that I could never give up is chocolate, Mexican Chocolate to be exact. It can be used for so much more than just Mexican Hot Chocolate and Mole Dulce. One of my new favorite ways to enjoy sweet, cinnamon scented Mexican chocolate is in this Mexican Chocolate Coffee Cake. The cake is tender, and melt-in-your-mouth buttery delicious.

Mexican Chocolate Coffee Cake - lacocinadeleslie.com


Mexican Chocolate Coffee Cake
(recipe adapted from The Back in the Day Bakery cookbook)
lacocinadeleslie.com

Ingredients: 
  • 1 cup milk
  • 1 teaspoon white vinegar
  • 2 cups all-purpose flour
  • 3/4 cup light brown sugar
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped pecans
  • 1 disk Mexican Chocolate, coarsely chopped (I use Abuelita brand) 

Directions:
Preheat oven to 350°F. Generously grease a 9-inch square baking dish with butter.

Combine the milk and vinegar; set aside.

In a large mixing bowl, mix together the flour, brown sugar, granulated sugar, butter, and salt with an electric mixer on medium speed until the mixture resembles fine crumbs. Remove 3/4 cup of the crumb mixture and set aside. Stir in the Mexican chocolate and pecans in the 3/4 cup of crumb mixture; set aside until ready to use. Add the baking soda, milk, egg, and vanilla to the remaining crumb mixture beating on medium speed until just combined.

Pour batter into prepared pan. Sprinkle the reserved crumb topping on top of batter. Bake at 350°F for 35 to 40 minutes until golden brown and a toothpick inserted in the center comes out clean. Cool in pan for atleast 10 to 15 minutes before serving. Serve with Cafe con LecheEnjoy! 

Coffee Cake w/ Mexican Chocolate - lacocinadeleslie.com


Now be sure to check out the delicious collection of Fat Sunday-inspired recipes from my #SundaySupper friends...


Cocktails & Other Beverages:


Appetizers:


Main Dishes:


Side Dishes:


Desserts:


Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.



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22 comments:

  1. Que rico que se ve Leslie! Yumm! I love chocolate too and, like you, I could NEVER give up coffee!!! :-)

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  2. Thanks so much for hosting Leslie! This is just the kind of decadence that we would enjoy around here on Tuesday. Delish!

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  3. I LOVE Mexican chocolate and I have a gluten free crumb cake that would be perfect to adapt based on this! Thanks for hosting and for the inspiration!

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  4. Melt-in-your-mouth buttery deliciousness is right!!!



    Thank you for being the hostess with the mostess. You ROCKED the job!! :-)

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  5. This seriously looks SOO good, Leslie!

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  6. Mmmmm...this looks absolutely mouthwatering! Man, giving up Mexican Chocolate is definitely a sacrifice, amiga. Thanks so much for hosting us this week :)

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  7. I love the combination of chocolate and cinnamon swirled together in chocolate cake, so I can only imagine how delicious this is using Mexican chocolate! Thanks for being a great host this week!

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  8. Thanks so much for hosting this week! All of the recipes look fabulous and I am loving the chocolate/cinnamon/spice combo going here.

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  9. Thank you for hosting this week! Your Mexican Coffee Cake looks to die for! I love this recipe!!

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  10. Thanks so much for hosting this big bash!!! Your coffee cake looks spectacular!!!

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  11. Thanks so much for hosting and for making this amazing looking cake!!!

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  12. This sounds incredible! Thanks for hosting....and giving us all some serious cake eye candy to swoon over

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  13. This is for sure going on my list to make. I can't resist a coffee cake, and I love Mexican chocolate. Now if only I can save a disk to actually make something with, that's the challenge.

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  14. This sounds so special! Thanks for hosting, Leslie!

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  15. This sounds decadent! I LOVE mexican chocolate and this sounds like a must make!

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  16. I have never seen a coffee cake like this! It looks wonderful with all that chocolate and I bet the flavor is amazing!

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  17. I love the spiciness of mexican chocolate -- cuts the sweetness of typical dessert bars -- great recipe! And thanks for organizing our Fat Sunday recipe lineup!

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  18. I'm pretty sure I could eat this coffee cake at any time of day...

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  19. Yum! I remember seeing fideos in the supermarket when I lived in Texas, but my mom never made sopa seca that I remember. I think I could eat this every day.

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  20. Thanks for being such a fantastic host this week, Leslie! I adore Mexican chocolate and coffee cake so I love that you combined the two into this incredible dessert. It looks fantastic!

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  21. Thanks so much for hosting. This coffee cake looks so good.

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  22. Oh yes, the perfect cake to go with coffee, especially with Mexican chocolate is involved. Thanks so much for hosting this event!!

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