Here in Texas, first day of Fall means BAKE ALL THE THINGS!
There’s something about that first drop in the temperature that sets off some sort of culinary instinct. One must start building up stores of fat to get through the winter months…. HA!
So, I was thinking about a certain coffee shop that sells a certain chocolate bread that I came to obsess over and copy every year. However, I decided to start tweaking the recipe up a bit and eventually came to my own little delicious creation.
I spent last weekend in San Antonio and went to a popular Mexican restaurant. They have a pretty lovely bakery and serve some amazing Mexican Hot Chocolate. DIVINE!
So, listening to my gut…. *grumble* feeeeeeed me *gurgle* I came up with this Mexican Hot Chocolate Bread!
So, here is where we start…
My beloved KitchenAid, 3 sticks of softened butter, 3 cups of sugar, homemade buttermilk, cinnamon stick, flour, cocoa powder, baking soda/powder, 5 eggs at room temperature, vanilla, salt, coffee, and… chile de arbol….
That’s right! We’re getting a little spiced up here today! Don’t worry… I am going to cool this bread down with some orange cream and candied orange peel.
I take a coffee grinder and put a whole stick of cinnamon, two chile de arbol peppers, and a few coffee beans. Grind grind grind…into a fine powder.
Chile, coffee, spice…and everything nice. That’s the Texas way!
So, it all came together and I poured the batter into these molds.
I then baked them at 350 for about 45-50 minutes.
Allowed them to cool down….
Oh yummy! I wish that you could have been in my kitchen when I pulled these out. Goodness gracious! The spice combinations with chocolate…. drool!
Now, I am sad to say that once I cooled these down and made my orange cream…. I didn’t take pictures… It basically went from plate to mouth very quickly. I have no recollection of what happened between then…. honest.
Maybe it’s for the best… that just means you have to create this dish and see how it looks when you pretty up a few slices with some delicious orange cream!
Mexican Hot Chocolate Bread
Makes 2 large loaves or 4 small loaves
3 sticks (1½ cup) unsalted butter, room temperature
3 cups granulated sugar
5 eggs, room temperature
1 cup buttermilk
¼ cup water
1 tsp. vanilla extract
2 cups all-purpose flour
1¼ cup dutch-processed cocoa
1 cinnamon stick
1 tbsp coffee beans
2 chile de arbol peppers
1 tsp cloves
1 tsp ground ginger
1 tsp. salt
½ tsp. baking powder
½ tsp. baking soda
1. Preheat oven to 350. Butter and sugar your loaf pans of choice.
2. In a coffee grinder, grind together a stick of cinnamon, coffee beans, cloves, and chiles until it becomes a fine powder. Add ground ginger and place to the side.
3. Sift together flour, cocoa, spice mixture, baking powder and soda, and salt.
4. In a mixer, cream together the sugar and butter. Add the eggs, one at a time.
5. In a bowl, combine the buttermilk, water, and vanilla. Set aside.
6. Incorporate the flour mixture and the buttermilk mixture, little by little, until everything is mixed together.
7. Divide the batter evenly between the loaf pans.
8. Bake for about 45-50 minutes or until a toothpick comes clean, after inserting it into the bread.
9. Remove bread from the oven and allow to sit for about 15 minutes to cool.
10. Serve with fresh orange whipped cream or with your choice of garnish.
Orange Whipped Cream
1 cup of Heavy Whipping Cream
Zest of half an orange
2 tsp powdered sugar
1. In a mixer, whip the heavy whipping cream until soft peaks.
2. Add your sugar and orange zest.
3. Continue to whip until the cream reaches high peaks.
4. Cannelle and add freshly candied orange peel for garnish