// you're reading...


Chocolate Manjar Bundt Cake

Chocolate Manjar Bundt CakeI feel like I have been leading you astray. I have been repeatedly sharing salad after salad and other nutritious bits. I fear I am giving you the impression that sweets aren’t part of our regular diet. Er, I mean, something we enjoy on occasion.

Every Christmas, the stores stock up on bars of chocolate that are used for making Peruvian Drinking Chocolate – something you will rarely drink out of season. Of course, I highly recommend enjoying the delicious drink anytime of year, especially winter! But, don’t hesitate to stock up on these chocolate bars for other things! I know, some might think I am just crazy for saying that. But it is TRUE!

The “Christmas” chocolate bars are perfect for this cake and are combined with delicious manjar blanco for a sweet treat everyone will enjoy!

Chocolate Manjar Bundt Cake

Yield: 12-16 servings

Source: Adapted from Cooking Light


  • 2 drinking-chocolate bars
  • 200 grams butter, softened
  • 1 1/2 cups sugar (I use rubia sugar)
  • 4 eggs
  • 200 grams manjar blanco (substitute dulce de leche)
  • 1/2 tablespoon vanilla
  • 2 cups flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup drinkable yogurt (substitute with buttermilk)
  • powdered sugar


  1. Preheat oven to 325F.
  2. Chop chocolate bars into small pieces and place in a microwave safe bowl. Microwave on high heat for about 1 1/2 minutes, stirring every 15-20 seconds, to prevent burning.
  3. In a large bowl, beat butter and sugar until creamed well, about 5 minutes. Add eggs, one at a time, beating just until each one is incorporated. Add melted chocolate, manjar blanco and vanilla, beating just until smooth.
  4. Combine flour, cinnamon, cloves, baking soda and salt in a small bowl. Add to butter mixture in three parts, alternating with the yogurt. Pour batter into a 12 cup bundt pan.
  5. Bake at 325F for 70 minutes or until a toothpick inserted into the middle comes out clean. Cool in pan 10-15 minutes. Remove and transfer to a wire rack to cool completely.
  6. Sprinkle with powdered sugar and serve.

When I was in the US, I would buy Nestle Abuelita Chocolate for things like this. If you cannot find it, substitute with 1 cup of semi-sweet chocolate. In this can, you may increase the amount of cinnamon & cloves. In Peru, I use the brand Bonlé for manjar blanco. If you use a dulce de leche, I suggest heating it slightly before using it as it tends to be thicker than manjar.


3 Responses to “Chocolate Manjar Bundt Cake”

  1. It looks delicious. I want a piece!!!


    Posted by Yamile Barraza | October 14, 2012, 12:00 pm
  2. I think I could enjoy a slice of this … You know, just once in a while ;-)

    Posted by Tanna | October 16, 2012, 12:03 am

Post a Comment


Facebook Twitter Pinterest instagram RSS


Pulpit rock