Cinnamon Vanilla Cake with Mexican Hot Chocolate Buttercream

The following recipe was submitted by Victoria from Designer Pastry this past September. I wasn't able to post it in time for the feast of Michaelmas, but it also would be perfect for the upcoming feasts of St. Juan Diego and Our Lady of Guadalupe this week! Thank you Victoria!

Our parish St. Joseph's, Extraordinary Roman Rite in the Diocese of Richmond, held a Michaelmas celebration last night after Mass. Our family baked a Cinnamon Vanilla Cake with Mexican Hot Chocolate Buttercream. Our children really enjoyed assisting my husband and I with the cake and the icing! The recipe below is from the Food Network website. It actually is from Michelle Doll who went up against Iron Chef Bobby Flay in a Wedding Cake Throwdown with this recipe, so we have been anxious to try it out for our gourmet gift bakery, Designer Pastry.  The reason we picked this particular recipe is that we heard it is one of the many traditions-- making darkly colored or spicy foods on Michaelmas Day reminds us of Saint Michael's power over the devil!

Ingredients

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

Directions

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.

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