Hot Chocolate Marble Pound Cake

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So, in my Dulce de Leche Hot Chocolate post, I think I may have been a little harsh in my critique of the ‘just add water’ hot cocoa mix as an ingredient. I may have given you the impression that I think it completely useless and something to avoided at all times.

Not so. Not at all.

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Do I prefer to have my hot chocolate straight from real melted chocolate and milk: yes.  Do I still think the sky blue colored name brand hot chocolate with the ‘Sound of Music’ inspired mascot is nasty and should be avoided at all costs? Absolutely.

However, there’s a time and place for everything, and this absolutely extends to hot cocoa mix–especially when it comes to my favorite of activities: baking. There are still other name brands that I think produce perfectly fine powdered cocoa mixes, both for drinking and baking.

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….You guys DID know you could bake with hot cocoa mix with great results right? You totally can. You just have to make sure that (just like with booe) you pick and use a product that you would want to drink all on its own….which is exactly why I stand by my assertion that the Alps Girl hot chocolate should be avoided at all costs. It’s crap and I don’t think it would translate well in this recipe; stay away from it.

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At this time of year, I’ve seen the Land O’ Lakes gift baskets floating around with the HUGE variety of hot chocolate mixes. I’ve had several of those before and I think they’re pretty tasty all on their own and would be just fine to use. I opted used Nestle Abuelita Mexican Hot Chocolate mix in this recipe, as personally I prefer the flavors of Mexican hot chocolate to regular. Plus, the mix produces pretty tasty hot cocoa all on it’s own. If you have another gourmet brand of hot chocolate you want to use, have at it. Like I said: just make it something you’d want to drink.

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I’ve only made marble cake once before and to be honest, it wasn’t very successful. The marbling effect didn’t work out the way I wanted to and it ended up sinking to the bottom of the pan so that it wasn’t pretty and…yeah. Just a bad kitchen memory. But as the saying goes: if at first you don’t succeed, try try again.

I gotta say, I think my second attempt at marble cake came out not just pretty, but pretty damn tasty too if I may say so myself. What’s more, it’s pretty easy to do.

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Pound cake is the perfect vehicle for a marble cake because everyone loves a pound cake all on its own anyway. Once you take a standard vanilla pound cake batter and swirl it with a Mexican Hot Chocolate flavored one, you’re really just improving on a classic dessert that you’d be hard pressed to find someone who isn’t going to want a slice.

I included a recipe for the pretty icing drizzle, but I would ALSO highly recommend eating this with a scoop of vanilla ice cream with chocolate drizzled on top. Or, a scoop of chocolate ice cream with MORE chocolate drizzled on top for you chocaholics.

Oh! And maybe even eating a slice with a warm cup of hot cocoa on the side. Heh. See what I did there?

Happy Fiesta Friday #150, co-hosted this week by Caroline @ Caroline’s Cooking and Tânia @ Iwanttobeacook.

12 Days of Christmas Banner

Day 1: Stuffing Bread

Day 2: Pumpkin Crunch Tart

Day 3: Cinnamon Roll Cookies

Day 4: Dulce de Leche Hot Chocolate

Day 5: Almond Stamped Cookies

Day 6: Spiced Cookie Bark

Day 7: Demerara Sugar Buns

Day 8: Sugared Shortbread

Day 9: Hot Chocolate Marble Pound Cake

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Hot Chocolate Marble Pound Cake

Recipe Adapted from Food Network

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Ingredients

  • 2 sticks (16 tablespoons) unsalted butter at room temperature
  • 1 3/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 4 large eggs at room temperature
  • 2 tablespoons sour cream (you can substitute buttermilk if you don’t have the sour cream; it’ll be fine)
  • 1 teaspoon vanilla extract
  • 1 1/4 cups sugar
  • 1/2 cup hot chocolate or cocoa mix (I used Nestle Abuelita Authentic Mexican Hot Chocolate Drink Mix)

For Icing

  • 1 cup powdered sugar
  • Milk
  • About 2 tablespoons melted chocolate chips
  • Sprinkles (optional)

 

Directions

Preheat the oven to 325 degrees. Spray a 9 x 5 inch loaf pan with non-stick cooking spray.

In a medium bowl combine the flour and salt together and set aside. In a small bowl whisk together the eggs, sour cream or milk and vanilla extract and set aside.

In the bowl of a standing mixer and using the wire attachment (or you can use a handheld mixer), cream together the butter and the sugar until light and fluffy. Alternately add in the flour (about 1/3 a cup at a time) and the egg mixture, starting and ending with the flour until just combined; don’t overmix.

Transfer about 1/3 of the batter to the small bowl you mixed the eggs/sour cream or milk in. Stir in the hot chocolate mix.

Take the greased loaf pan and spoon in a layer of the vanilla batter, using the butt end of the spoon or a rubber spatula to smooth it out to all four corners. Take about three rounded tablespoons of the chocolate batter and dollop it on top of the vanilla. Use the pointed end of the knife to swirl the chocolate batter into the vanilla. Repeat, spooning another layer of vanilla batter on top followed by 3 more dollops of chocolate. When you’ve used all the batter, insert the knife down to the bottom of the pan and give it a few more swirls; not too many or you’ll ruin the marble effect.

Give the pan 2 or 3 taps on the counter, place on a baking sheet and bake for 90 minutes, or until a knife inserted in the center of the cake comes out clean and the inner temp of the cake reaches 195-200 degrees Fahrenheit.

Let the cake cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.

For the icing: Place the powdered sugar in a small bowl and add enough milk to make a thick icing, 1 tablespoon at a time. Using the tines of a fork, drizzle it on top of the cooled cake. Take the leftover frosting and stir in the melted chocolate chips. Once the white icing has cooled, take the chocolate icing and drizzle a second layer of icing on top of that. Top with sprinkles if desired. Allow icing to set before cutting and serving, about 30-45 minutes.

Dulce de Leche Hot Chocolate

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I don’t drink hot chocolate very often, but when I do, there are a few must haves that I want in it:

It MUST be chock full of chocolatey flavor. Say no, never and not on my watch to that thin, liquidy crap from a mix that tastes like a bad weight loss shake. I want to feel like I’m drinking a melted Hershey bar, which brings me to the next important element: texture.

A good hot chocolate to me is one that is slightly thick and more robust than say, coffee in its liquidity. I’m not saying it should have necessarily stew consistency, but it should be thick enough to leave a filmy residue on the back of the spoon after you stir it. If your hot cocoa is thin and broth-like…meh. It’s a no from me dawg.

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Thirdly: I want, no I NEED to have a crap load of elements on top. You can’t just stop at the hot chocolate itself. Why? Because a good Christmas tree is nothing without it’s trimmings. You gotta bedazzle that sucka, guys. I’m talking marshmallows, caramel, chocolate syrup, whipped cream, sprinkles, crushed peppermint candy, cookie crumbs. Show your taste buds that you mean business and give it the works.

Or else, what is even the point?

For today’s recipe, I can assure you: I did not hold back. I went hard.

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This hot chocolate really does have it all. It starts with a milk base that is melted down with semi-sweet chocolate. I recommend you use good chocolate here. Hersheys bars will work fine, as will Nestle semi-sweet chocolate chips or chunks but if you can use Ghiradelli, Godiva or Dove chocolate that I think would work even better. I even think that using dark chocolate or chocolate flavored with chili powder would be awesome, just to give it another level of flavor.

So help me God, if you go and use some chalky generic store brand chocolate chips I will hunt you down, find you and shake you silly.

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You can of course make your own Dulce de Leche by either boiling or baking a single can of sweetened condensed milk, but if you can just get the pre-made Nestle one that comes in a can and is located in the Hispanic/Latino foods aisle of the grocery store,please just go with that. Less work. You can also use less of it in the cocoa if you prefer yours on the less sweet side.

Now, make sure you’ve got all the garnishments on deck once the hot chocolate is made. It’s your customizable world here, but I used whipped cream, chocolate sauce, more melted dulce de leche that I had left over from the can and Christmas nonpareil sprinkles. Also (because I just don’t know how to quit) I dipped the rims of my mugs in hot chocolate, then pressed them into a dish of crushed gingersnap cookie crumbs, then let them chill in the freezer for about 40 minutes. That way, with every sip of hot chocolate, there’s also the added texture and flavor of the spicy gingersnap sliding down your throat. I realize this is extra, but what can I say? I be’s that way sometimes.

Happy Fiesta Friday #149, (cohosted this week by Judi @ cookingwithauntjuju and Sandhya @ Indfused) where I’m linking this post.

12 Days of Christmas Banner

Day 1: Stuffing Bread

Day 2: Pumpkin Crunch Tart

Day 3: Cinnamon Roll Cookies

Day 4: Dulce de Leche Hot Chocolate

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Dulce de Leche Hot Chocolate

Recipe Courtesy of Food Network Magazine

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Ingredients

  • 2 1/2 cups milk
  • 2 ounces of semi sweet chocolate, chopped, plus more for drizzling
  • 1 cup dulce de leche, plus more for drizzling
  • 1 teaspoon ground cinnamon, or 1 cinnamon stick broken in half
  • Whipped cream for topping
  • Sprinkles for topping, optional

 

Directions

In a medium saucepan, bring the milk to a low simmer over medium low heat.

Add the chocolate, dulce de leche and cinnamon. Cook and stir until the chocolate and caramel has melted into the milk and mixture is smooth, about 3-5 minutes.

Pour into mugs and top with whipped cream, additional chocolate and caramel and sprinkles.

(Mixture will thicken as it cools, just add additional milk to thin out if desired.)

 

Mexican Chocolate Popcorn Balls

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It’s Day 3 of the 12 Days of Christmas on the blog; I’m sitting listening to my Christmas playlist as I write this post and it’s making me think of a question I’ve wondered about for a while now:

Why is Rodgers and Hammerstein’s “My Favorite Things” considered a Christmas song/carol?

It’s not that I don’t like it. The Sound of Music is a pretty good musical and I’m a fan of the song in general..but I really doubt the writers were thinking of the Holiday as inspiration when they were putting it together.

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My more sentimental, sappy side assumes that because Christmastime is the best time of year, My Favorite Things is generally associated with it because at the very best time of year you start thinking about all of the things that you love the most.

Although I can’t think why the thoughts of “wild geese that fly with the moon on their wings” would suddenly make anyone feel better. Personally geese, ducks and the like freak me out. That could be because the geese and ducks on my university campus always chase people because over the years they’ve become too accustomed to parents taking their kids to the riverside to feed them bread. Therefore, they now think that all humans have a loaf of bread hidden somewhere on their person; they’ll chase you until you ‘give it up’. So yeah, geese are not one of my favorite things.

I’m thinking that Rodgers and Hammerstein just needed a word that rhymed with “things”, and that line is the best they could come up with.

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But whether they meant the song for Christmas or not, it DOES make you think of your favorite things. Heck, I’m starting to do it now. Maria von Trapp had nine, so I guess I can give nine of mine too:

Pancakes with slightly crisp edges doused in maple syrup.

Quiet mornings when the sky is bluish gray, but it’s not raining.

The A & E Pride and Prejudice movie.

Michigan State University football.

Binge watching  Netflix.

Chris Hemsworth’s arms. And abs. And pecs. Basically his ‘everything’ (so that still should count as one, right?).

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Cuddling with my baby niece.

The smell of freshly made bread in my kitchen.

My cookbook collection (it’s extensive and still growing, trust me.)

That’s nine, right? I notice that none of it rhymed with the word ‘things’. Gosh, now I’m starting to understand the inclusion of the whole “wild geese that fly with the moon on their wings” line. Song writing’s not all that easy.

Oh well. Moving on.

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I made two popcorn balls for the series, the first of which was these Honey Roasted Peanut Popcorn Balls. The second was this recipe; I saw it in a Christmas issue of Food Network magazine a year or so ago and had it pegged for such an occasion as this. After I made my Champurrado (Mexican Hot Chocolate) a few weeks ago, I remembered that I had this clipping in my recipe box and immediately decided to try it out for the 12 Days of Christmas.

Guys… Chocolate. Marshmallows. Cinnamon sugar. The popcorn balls are doused and dipped in all of these, resulting in one of the yummiest, addictive treats I’ve ever made for Christmas. It’s sweet. It’s gooey. It’s chewy. It’s everything.

C’mon, just look at that sugary crust on the top: isn’t it just making you salivate?

Just a reminder: if you’ve missed the other recipes we’ve done so far in the series, I’m including a list of links to them below. Seeya guys tomorrow 🙂

12 Days of Christmas Banner

Day 1: Cranberry-Clementine Toaster Tarts

Day 2: Honey Roasted Peanut Popcorn Balls

Day 3: Mexican Chocolate Popcorn Balls

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Mexican Chocolate Popcorn Balls

Recipe Courtesy of Food Network Magazine

Print

Ingredients

  • 12 cups fresh popcorn (preferably made over the stove)
  • 1/4 cup light corn syrup
  • 2 tbsp. butter, plus 2-3 tbsp. extra for buttering your hands
  • 1 cup confectioner’s sugar
  • 1 cup mini marshmallows
  • 2 tbsp. unsweetened cocoa powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp. water
  • 1 tsp vanilla extract
  • Pinch of salt

 Directions

1. Bring corn syrup, butter, confectioners’ sugar. mini marshmallows, unsweetened cocoa powder, cinnamon, nutmeg and water to a boil in a large pot over medium heat, stirring.

2. Add 1 teaspoon vanilla and a pinch of salt.

3. Remove from the heat; using a rubber spatula, stir in 12 cups popcorn and 1 more cup mini marshmallows.

4. Butter your hands, then shape into balls and roll in cinnamon sugar, working quickly before balls cool off. Place finished balls on parchment paper lined baking racks to set.

Champurrado-Mexican Hot Chocolate

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I absolutely love the movie “Chocolat” starring Juliette Binoche and Johnny Depp.

I’ll be honest, when I first watched it years ago, it was for one reason and one reason only: so I could moon over the physical perfection that is the The Johnny. (That’s what we call him in my house.) However, once we actually finished it, I was pleasantly surprised by how much I enjoyed the movie itself. It had some of my favorite actors in it (Alfred Molina, Judi Dench, Juliette Binoche), and the plot itself was very creative; a woman and her daughter travel from country to country opening chocolate shops and selling sweets with healing/magical powers to fix the lives of the people that buy them. It’s one of those cute, heartwarming, happy ending films to watch on sad rainy days, or on quiet Friday nights on your lonesome when you have nothing to do.

Not that I’m speaking from my own experience or anything.

I still watch Chocolat on a pretty regular basis, but nowadays, I find my attention caught by more than just the good plot and The Johnny’s smoldering gaze ( which God knows is enough of an incentive all on its own).

I also love watching it for the food. But you guys knew that about me by now, I’m sure.

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Kudos have got to go the director of photography of this movie for filling it with so many gratuitous shots of rich, decadent chocolate. Word of warning: don’t sit down and watch this if you’re hungry and without any access to food. By the time it’s over you WILL be hangry (yes hangry: hungry AND angry. A lethal combination for me).

Juliette Binoche’s character in the movie descends from the Ancient Aztecs, who believed that the cacao bean held magical powers. As such, they would grind it up  and melt it down into a thick, rich drink that became hot chocolate. Aztec hot chocolate is shown throughout the movie to have a very strong effect on everyone who comes to the chocolate shop to try it. They take one sip and this mysterious music starts playing in the background- as if all their dreams were coming true from just drinking this stuff. Overly dramatic? Oh yeah. Justified? I wasn’t sure…until now.

Don’t quote me on it, but I think that today’s Aztec Hot Chocolate has more or less trickled down into what we now know as Champurrado, or Mexican Hot Chocolate. I’d always wanted to try it, and recently all the stars came into alignment in my pantry (i.e., I finally had all the ingredients to make me quit procrastinating).

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Before I get into how Champurrado tastes, let me be clear about one thing: this is NOT what you would typically think of as ‘Americanized’ hot cocoa. For one, the masa harina makes this drink thick, almost to the point of a gravy consistency. Second, the masa gives it a slight corn-y aftertaste and although that may not sound appetizing, for some reason it just really works. Please, for the love of God, don’t try to use any substitutes for the Mexican chocolate. This recipe just doesn’t count at all if you do. You can’t beat that dark, rich flavor that the Mexican chocolate disks give to it. The one thing I would give you a free pass on would be the piloncillo because for a while, I didn’t even know what that stuff was.My mom ‘just happened’ to bring some home one day and since I didn’t know what the heck else to use it for, I decided to use it for my Champurrado. It’s a funny looking cone of solid sugar that you break down and crumble- I softened mine in the microwave for a few second increments.But brown sugar will also work fine.

Once again, this is not American cocoa. Having said that, I have to let you all know that this Champurrado is the best hot chocolate I’ve ever had in my life. It’s rich, smooth and creamy; slightly bitter from the chocolate, immediately sweet from the sugar, and the masa harina finally providing a delicate balance between the two in the aftertaste. I’m never going back to my old, misguided Swiss Miss ways, you guys. I’ve seen the light now.

If that doesn’t sell you on this drink, then let this do it’s job:

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Credit to giphy.com

The Johnny.

Drinking Mexican Hot Chocolate.

Those eyes. Sigh.

….Excuse me. I need a minute to myself now.

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Champurrado-Mexican Hot Chocolate

Recipe Courtesy of GOYA®.com

Ingredients

  • 1/2 cup Instant Corn Masa
  • 4 cups whole milk
  • 1 pkg. (8 oz.) Brown Sugar Cane (Piloncillo), chopped, or 8 oz. brown sugar
  • 2 disks (3 oz. each) Mexican chocolate, like Abuelita, chopped
  • 1/8 tsp. ground cinnamon

Directions

1. Add corn masa to large, heavy sauce pot. Using whisk, slowly add 4 cups water, whisking constantly until smooth and combined. Place saucepot over medium-high heat; bring corn masa mixture to a boil.

2. Add milk, sugar cane, chocolate and cinnamon to pot. Bring milk mixture to boil, whisking constantly, until chocolate is melted and sugar cane is dissolved, 5-7 minutes more.

3. Remove pot from heat. Divide champurrado evenly among serving mugs.