Mexican Chocolate Cake with Caramel Cream Frosting

Name: Mexican Chocolate Cake with Caramel Cream Frosting
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 1 teaspoon baking powder; 1 teaspoons baking soda; 177 milliliters butter or margarine, softened; 177 milliliters buttermilk; 177 milliliters hot brewed coffee; 227 grams package cream cheese, softened; 380 grams can dulce de leche (caramelized sweetened condensed milk); 3 eggs; 473 milliliters all-purpose flour; 3 teaspoons ground cinnamon; 1 teaspoons salt; 414 milliliters sugar; 118 milliliters unsweetened baking cocoa; 2 teaspoons vanilla; 118 milliliters whipping cream

The recipe Mexican Chocolate Cake with Caramel Cream Frosting is ready in roughly 1 hour and 45 minutes and is definitely a super vegetarian option for lovers of Mexican food. One serving contains 426 calories, 6g of protein, and 24g of fat. This recipe serves 12. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up whipping cream, coffee, butter, and a few other things to make it today.

Instructions

Heat oven to 350F. Spray bottoms and sides of 2 (9-inch) round cake pans with cooking spray, then line bottoms of pans with cooking parchment paper or waxed paper.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Paper

Oven

In medium bowl, beat coffee, cocoa and cinnamon with wire whisk until smooth; set aside to cool slightly. In another medium bowl, mix flour, baking powder, salt and baking soda until well blended; set aside.

Ingredients you will need

Baking Soda

Cinnamon

Coffee

Cocoa Powder

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

In large bowl, beat butter and sugar with electric mixer on high speed until creamy.

Ingredients you will need

Butter

Sugar

Equipment you will use

Hand Mixer

Bowl

Add eggs, one at a time, beating well after each addition; set aside. Stir buttermilk and vanilla into coffee mixture. Starting with flour mixture, alternately beat flour mixture, 1/3 at a time, and coffee mixture, 1/3 at a time, into butter mixture on medium speed, scraping bowl occasionally. When all ingredients have been added, beat 30 to 60 seconds longer or until batter is smooth and well blended.

Ingredients you will need

Buttermilk

Vanilla

Butter

Coffee

All Purpose Flour

Egg

Equipment you will use

Bowl

Pour into pans.

Bake 32 to 37 minutes or until toothpick inserted near center comes out clean and cake springs back when touched lightly in center. Cool in pans on cooling racks 10 minutes.

Equipment you will use

Toothpicks

Oven

Remove cakes from pans to cooling racks (leave paper on cakes). Cool completely, about 30 minutes.

In large bowl, beat dulce de leche and cream cheese on high speed about 2 minutes or until blended and smooth; scrape side of bowl. Beat in whipping cream until stiff peaks form.

Ingredients you will need

Dulce De Leche

Whipping Cream

Cream Cheese

Equipment you will use

Bowl

On serving plate, place 1 cake, rounded side down; remove paper liner.

Spread 3/4 cup of the frosting over top to within 1/2 inch of edge.

Ingredients you will need

Frosting

Spread

Remove paper from other cake.

Place cake, rounded side up, on first cake. Frost side and top of cake with remaining frosting.

Ingredients you will need

Frosting

Serve immediately, or refrigerate until serving.

Equipment

Ingredients

Servings:

1teaspoon

baking powder 1teaspoons

baking soda 177milliliters

butter or margarine, softened 177milliliters

buttermilk 177milliliters

hot brewed coffee 227grams

package cream cheese, softened 380grams

can dulce de leche (caramelized sweetened condensed milk)3

eggs 473milliliters

all-purpose flour 3teaspoons

ground cinnamon 1teaspoons

salt 414milliliters

sugar 118milliliters

unsweetened baking cocoa 2teaspoons

vanilla 118milliliters

whipping cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Cuvaison Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.