Cinnamon Vanilla Wedding Cake with Mexican Hot Chocolate Buttercream
Need a lacto ovo vegetarian dessert? Cinnamon Vanilla Wedding Cake with Mexican Hot Chocolate Buttercream could be an awesome recipe to try. One serving contains 1769 calories, 17g of protein, and 114g of fat. This recipe serves 10. This recipe covers 22% of your daily requirements of vitamins and minerals. Wedding will be even more special with this recipe. This recipe from Foodnetwork requires ancho chile pepper, chocolate, butter, and ground cinnamon. From preparation to the plate, this recipe takes approximately 55 minutes. It is a rather expensive recipe for fans of Mexican food.
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.
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.
Recommended wine: Cream Sherry, Port, Moscato Dasti
Cream Sherry, Port, and Moscato d'Asti are my top picks for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
NV Solera Cream SherryThe Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.