Cinnamon Vanilla Cake w/ Mexican Hot Chocolate Buttercream
I have made this twice so far and it's to die for! It sounds a bit odd and is quite time consuming but it really comes together and is super yummy! I made it as a family member's wedding cake. It was gone within an hour! Found this recipe from Foodtv.com. I couldn't get the buttercream to work that night (after FOUR batches!) but tried again the next morning and it worked. Kitchen was just hot I think but it was worth all that time, effort and $$ though when it finally worked!
Mexican Hot Chocolate Buttercream:
500 milliliters egg whites
800 grams granulated sugar
900 grams unsalted butter, room temperature
250 grams white chocolate, melted and cooled
250 grams dark chocolate, melted and cooled
2 teaspoons ground cinnamon
2 teaspoons sweet ancho chile pepper
1 teaspoon cayenne pepper
2 teaspoons vanilla extract
Cinnamon Vanilla Cake:
2 sticks butter
2 cups sugar
4 large eggs
3 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup whole milk
1 1/2 teaspoons vanilla extract
Mexican Hot Chocolate Buttercream:
Combine the egg whites and sugar in a stand mixer bowl and whisk to combine. Place bowl over simmering water while whisking regularly until the mixture reaches 140 degrees F on an instant-read thermometer and the sugar is completely dissolved. Remove bowl from heat and whip the mixture at medium to high speed until the meringue has cooled almost completely.
Slowly add the room temperature butter piece by piece until the buttercream takes on a cottage cheese consistency. Add the melted cooled chocolates, spices, and vanilla until incorporated and smooth.
Cinnamon Vanilla Cake:
Cream the butter in a stand mixer until smooth and light. Add sugar and continue to mix until fully incorporated and fluffy.
Add 1 egg at a time, beating well after each addition. In a medium bowl sift together flour, baking powder, cinnamon, and salt.
Preheat oven to 350 degrees F.
Combine milk and vanilla. Add portions of the flour mixture and milk mixture to the electric mixer, alternating, starting and ending with flour. Pour evenly into 2 buttered and floured 9-inch cake pans.
Bake for 40 minutes or until golden - cake should pull away from the side and spring back to the touch.
Frost cake and decorate as desired.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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