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Categories:
sugar white chocolate chocolate ground cinnamon sweet ancho chile pepper cayenne pepper vanilla butter sugar eggs flour baking powder ground cinnamon salt milk vanilla
Viewed: 37 - Published at: 6 years agoIngredients
- 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
- 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
Method
- 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.
