Indulge your senses with this decadent Mexican Chocolate Cinnamon Coffee Cake, a delightful fusion of rich chocolate, warming cinnamon, and the comforting goodness of a classic coffee cake. The intense flavor of Mexican chocolate, with its subtle hints of chili and spice, perfectly complements the sweetness of the cake and the comforting spice of cinnamon. This recipe isn't just a dessert; it's an experience, a journey for your taste buds that starts with the first crumbly bite and ends with a lingering warmth that will leave you wanting more. The moist texture and irresistible aroma will make this a new favorite for brunch, afternoon tea, or any occasion that calls for a special treat.
Imagine the perfect coffee cake, elevated to a whole new level of deliciousness. This recipe delivers that promise and more, using simple ingredients to create a truly unforgettable dessert. Ready to bake this masterpiece? Let's dive into the step-by-step instructions and create this sensational Mexican Chocolate Cinnamon Coffee Cake together.
Tools Needed
- Stove
- Bundt pan
- Mixing bowl
Ingredients
- Butter: 1.5 sticks (12 tablespoons)
- Chocolate Pudding: 1 small package
- Brown Sugar: 1/2 cup
- Cinnamon: 2 teaspoons
- Salt: a dash
- Sour Cream: 1/2 cup
- Chocolate Chips (semi-sweet): 1 cup
- Flaky Biscuits: 12 ounces (10 biscuits)
- Cayenne Pepper: a pinch (optional)
Step-by-Step Instructions
Step 1. Prepare the Chocolate Mixture
- Melt 1.5 sticks of butter in a saucepan. Turn off the heat.
- Add chocolate pudding, brown sugar, cinnamon, and a dash of salt to the melted butter. Mix well to remove any lumps.
- Stir in the sour cream and chocolate chips until combined.
Step 2. Assemble the Coffee Cake
- Separate the flaky biscuits and split each one in half.
- Line the bottom of a bundt pan with half of the biscuit halves, slightly overlapping them.
- Spread about one-third of the chocolate mixture over the biscuits.
- Arrange the remaining biscuit halves on top of the chocolate mixture.
- Pour the rest of the chocolate mixture over the top layer of biscuits.
Step 3. Bake and Finish
- Dust with cinnamon and a pinch of cayenne pepper (optional).
- Bake at 350°F (175°C) for 20-25 minutes.
- Let cool before removing from the pan.
Read more: No-Bake Carlota de Limon: Easy Mexican Lime Icebox Cake Recipe
Tips
- Allow the cake to cool before removing it from the pan to prevent it from crumbling.
- A hint of cayenne pepper adds a nice kick to the cake.
Nutrition
- N/A
FAQs
1. Can I substitute the Mexican chocolate?
Yes, you can use dark chocolate with a pinch of cayenne pepper and cinnamon to mimic the flavor profile. However, authentic Mexican chocolate will provide the best results.
2. How can I store leftover coffee cake?
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It's best enjoyed at room temperature.
This Mexican Chocolate Cinnamon Coffee Cake is the perfect blend of rich chocolate, warm spices, and comforting texture. From its irresistible aroma to its last delicious crumb, this recipe is sure to become a family favorite. Enjoy the delightful experience of baking and sharing this special treat!