Cake with cinnamon and spicy chocolate cream

Cakes 248 Last Update: Jun 10, 2022 Created: Jun 10, 2022 0 0 0
Cake with cinnamon and spicy chocolate cream
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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In this recipe, the aroma of cinnamon wonderfully coexists with the piquancy of pepper, which is added to the buttercream. It turns out something spicy-sweet, in the Mexican style. The cake is well worth it.

Ingredients

Directions

  1. Preheat oven to 180 degrees. Butter two round baking dishes (about 23 cm in diameter). Cover the bottom of the molds with parchment paper and grease it with oil as well. Dust lightly with flour.
  2. Mix flour, soda, baking powder, cinnamon and salt.
  3. Using a mixer, beat the butter and sugar on medium speed until fluffy (about 3 minutes).
  4. Beat eggs (not cold, room temperature) into the butter, add vanilla and mix everything until smooth.
  5. Add dry ingredients and sour cream to the butter-egg mixture in three portions, stirring the mass each time.
  6. Pour the dough into the prepared molds. Bake in the oven for 30 minutes until golden brown and springy.
  7. Cool the finished cakes on a wire rack for 15 minutes. Remove from mold and cool completely. Remove the paper.
  8. Melt and cool the black and white chocolate (you can leave some of the chocolate left to decorate the cake).
  9. Beat butter with a mixer. Continue beating at low speed while adding the powdered sugar.
  10. Increase mixer speed to high and beat butter and sugar until fluffy (about 2 minutes).
  11. Reduce mixer speed again and add cream, vanilla, cinnamon, sweet and hot peppers.
  12. Gradually add chocolate. Increase the speed and beat the cream for about 3 more minutes.
  13. Then stir the cream vigorously with a wooden spoon.
  14. Lubricate the cream (1 cup) on the first cake. Cover with the second cake and brush the cake on all sides with the remaining cream.
  15. Decorate the cake with grated chocolate (optional). Place in refrigerator for at least 30 minutes. Serve the cake at room temperature.

Cake with cinnamon and spicy chocolate cream



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

In this recipe, the aroma of cinnamon wonderfully coexists with the piquancy of pepper, which is added to the buttercream. It turns out something spicy-sweet, in the Mexican style. The cake is well worth it.

Ingredients

Directions

  1. Preheat oven to 180 degrees. Butter two round baking dishes (about 23 cm in diameter). Cover the bottom of the molds with parchment paper and grease it with oil as well. Dust lightly with flour.
  2. Mix flour, soda, baking powder, cinnamon and salt.
  3. Using a mixer, beat the butter and sugar on medium speed until fluffy (about 3 minutes).
  4. Beat eggs (not cold, room temperature) into the butter, add vanilla and mix everything until smooth.
  5. Add dry ingredients and sour cream to the butter-egg mixture in three portions, stirring the mass each time.
  6. Pour the dough into the prepared molds. Bake in the oven for 30 minutes until golden brown and springy.
  7. Cool the finished cakes on a wire rack for 15 minutes. Remove from mold and cool completely. Remove the paper.
  8. Melt and cool the black and white chocolate (you can leave some of the chocolate left to decorate the cake).
  9. Beat butter with a mixer. Continue beating at low speed while adding the powdered sugar.
  10. Increase mixer speed to high and beat butter and sugar until fluffy (about 2 minutes).
  11. Reduce mixer speed again and add cream, vanilla, cinnamon, sweet and hot peppers.
  12. Gradually add chocolate. Increase the speed and beat the cream for about 3 more minutes.
  13. Then stir the cream vigorously with a wooden spoon.
  14. Lubricate the cream (1 cup) on the first cake. Cover with the second cake and brush the cake on all sides with the remaining cream.
  15. Decorate the cake with grated chocolate (optional). Place in refrigerator for at least 30 minutes. Serve the cake at room temperature.

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