Cinnamon Vanilla Wedding Cake with Mexican Hot Chocolate Buttercream

Name: Cinnamon Vanilla Wedding Cake with Mexican Hot Chocolate Buttercream
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 10
Cuisine: Mexican
Ingredients: 2 teaspoons sweet ancho chile pepper; 2 teaspoons baking powder; 2 sticks butter; 1 teaspoon cayenne pepper; 250 grams dark chocolate, melted and cooled; 500 milliliters egg whites; 4 larges eggs; 710 milliliters sifted all-purpose flour; 800 grams granulated sugar; 2 teaspoons ground cinnamon; 1 teaspoons salt; 473 milliliters sugar; 900 grams unsalted butter, room temperature; 2 teaspoons vanilla extract; 2 teaspoons vanilla extract; 250 grams white chocolate, melted and cooled; 237 milliliters whole milk

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.

Instructions

Combine the egg whites and sugar in a stand mixer bowl and whisk to combine.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Stand Mixer

Whisk

Bowl

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.

Ingredients you will need

Sugar

Water

Equipment you will use

Whisk

Kitchen Thermometer

Bowl

Remove bowl from heat and whip the mixture at medium to high speed until the meringue has cooled almost completely.

Equipment you will use

Bowl

Slowly add the room temperature butter piece by piece until the buttercream takes on a cottage cheese consistency.

Ingredients you will need

Cottage Cheese

Butter

Cream

Add the melted cooled chocolates, spices, and vanilla until incorporated and smooth.

Ingredients you will need

Vanilla

Spices

Cream the butter in a stand mixer until smooth and light.

Ingredients you will need

Butter

Cream

Equipment you will use

Stand Mixer

Add sugar and continue to mix until fully incorporated and fluffy.

Ingredients you will need

Sugar

Add 1 egg at a time, beating well after each addition. In a medium bowl sift together flour, baking powder, cinnamon, and salt.

Ingredients you will need

Baking Powder

Cinnamon

All Purpose Flour

Salt

Egg

Equipment you will use

Bowl

Preheat oven to 350 degrees F.

Equipment you will use

Oven

Combine milk and vanilla.

Ingredients you will need

Vanilla

Milk

Add portions of the flour mixture and milk mixture to the electric mixer, alternating, starting and ending with flour.

Ingredients you will need

All Purpose Flour

Milk

Equipment you will use

Hand Mixer

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.

Equipment you will use

Oven

Frost cake and decorate as desired.

Equipment

Ingredients

Servings:

2teaspoons

sweet ancho chile pepper 2teaspoons

baking powder 2sticks

butter 1teaspoon

cayenne pepper 250grams

dark chocolate, melted and cooled 500milliliters

egg whites 4larges

eggs 710milliliters

sifted all-purpose flour 800grams

granulated sugar 2teaspoons

ground cinnamon 1teaspoons

salt 473milliliters

sugar 900grams

unsalted butter, room temperature 2teaspoons

vanilla extract 2teaspoons

vanilla extract 250grams

white chocolate, melted and cooled 237milliliters

whole milk

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 Sherry

The 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.