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Cakes & Cupcakes

Dulce de Leche Chocoflan

Hola! How was your weekend?

I have another recipe from my new cookbook (Chicano Eats : Recipes from My Mexican-American Kitchen) that I am sharing with you today! We are going to be making the Dulce de Leche Chocoflan from the Desserts chapter!

If you’re never had chocoflan before, you’re in for a real treat! Chocoflan is sometimes referred to as “El Pastel Magico” (the magic cake) or “El Pastel Imposible” (The Impossible Cake) due to the magic that happens during the baking process! This is a two layer cake, with a moist chocolatey cake layer (with notes of cinnamon and coffee) on the bottom and a rich and creamy dulce de leche flan layer on the top! When you go to assemble the cake, you actually start by adding the chocolate cake batter in first, and then gently ladle the flan mixture onto, and while the chocoflan bakes, the batters swap places so when the chocoflan is inverted, you’re left with the flan on top and chocolate cake on the bottom. This tasty magic trick is just due to baking science, because the chocolate cake is less dense it floats up and the flan sinks!

Churro Cheesecake with a Brown Sugar Cinnamon Swirl

Hola Hola! Feliz Viernes!

I’m sharing a recipe for churro cheesecake today!

I’ve been working on this recipe for the past week since I teased it on Instagram, and let me tell you, I am so happy with how this cheesecake turned out! There was a lot of trial and error, testing the cheesecake with a water-bath and without, and then letting it rest in the oven vs taking it out immediately and there were a few things that I learned a long the way after having to bake 6 different cheesecakes. It was really important to bake the cheesecake in a water-bath and let it rest in the oven after it was done baking to make sure that the cheesecake did not collapse or crack. The viscosity of the brow sugar slurry for the swirl was important to get just right as well because if it was too heavy, it would have sunk right into the cheesecake batter.

This cheesecake is comprised of a crust made from canelitas, a beloved cinnamon sugar cookie I enjoyed as a kid with a cinnamon and brown sugar cream cheese filling. To top things off we’re layering this cheesecake with a brown sugar cinnamon swirl that makes it look like you’ve got some serious skill. If you have any extra time, make yourself a batch of home made whipped cream to top your cheesecake with, and if you have any extra ca nelita s, crumble them over the whipped cream or simply sprinkle in a little bit of cinnamon over it and finish off with a drizzle of cajeta.

With Thanksgiving coming up in two weeks, this decadent cheesecake is the perfect addition to the dessert table. I’ll be making this cheesecake on my Instagram stories tomorrow morning, so if you’d like to follow along, follow me here to bake a long with me!

Have a good weekend, nos vemos pronto!

Mantecadas (Sweet Mexican Muffins)

Happy Sunday, today we are going to be making mantecadas!

Mantecadas are these sweet and buttery sugar muffins typically wrapped in a red liner that you are highly likely to stumble into at your local panadería, as it is a staple when it comes to pan dulce.

I tested this recipe a few times trying different baking temperatures and using different levening agents until I got the right crumb I was looking for. A traditional mantecada is made with yeast, but I opted to swap the yeast out for baking soda and baking powder, giving me a more flavorful and fluffy muffin. When making these, it is important to let the batter chill in the fridge so the baking soda has enough time to react with the rest of the ingredients and create an airy batter that’ll produce a nice fluffy muffin top, if you don’t let the batter rest enough, the muffins will bake up flat.

These are extreeeemely easy to make, and if you happen to have extra time while the batter is sitting in the fridge, whip up some café con leche, or some chocolatito caliente to accompany your mantecadas, nos vemos pronto!

Mantecadas (Sweet Mexican Muffins)

Horchata Tiramisu 2.0

Horchata Tiramisu

I promised one more dessert recipe before Thanksgiving, so here we are, with this beautiful Horchata Tiramisu that I’d like to bury my face in. I did make an horchata tiramisu last year but this one is new and improved. There’s more horchata, a fluffier horchata marscapone cream, and now, there’s rum in it! (Be sure to run to your favorite taqueria and purchase a big cup of horchata to use for the tiramisu!)

I’m keeping this nice and short today because I know we’re all busy preparing for tomorrow so I hope you all have a great Thanksgiving, and get to have an amazing time with your families.

I’ll be keeping my Central American brothers and sisters in my thoughts as they make the trek through Mexico to find asylum in the U.S. Head over to Remezcla and Romper for a list of resources and ideas on how you can help the caravan.

¡Nos vemos pronto!

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