Cinnamon Vanilla Wedding Cake with Mexican Hot Chocolate Buttercream

By cirql8or

Recipe courtesy Michelle Doll

Ingredients

• 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

Details

Servings 1
Adapted from foodnetwork.com

Preparation

Step 1

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.