I had Valentine's on the brain when making this cake, but really you can make it for any occasion.
homemade dulce de leche left and wanted to use some as a filling. Usually my in-laws use it to fill a yellow cake, but I wanted a chocolate cake. I also knew I wanted to make the Cinnamon Mascarpone Frosting I made for my Churro Cupcakes. I really love that frosting. It's light, fluffy and not too sweet. Then I thought I would try adding cinnamon to the cake also to give it a little extra special taste.
The cake recipe makes two 9 inch round cakes, but since I had a 9 inch heart cake pan, I made two heart shaped cakes. They did turn out with some bubbling in the middle, but they were completely baked and I was going to cover them with frosting anyway.
For the filling I piped a small border of frosting around the sides of the cake and filled it in with a dulce de leche and crème fraïche mixture, then topped it with thinly sliced strawberries. Then I simply placed the other cake on top and frosted it.
Cinnamon Chocolate Cake with Cinnamon Mascarpone Frosting
Prep Time: 20-30 minutes
Cook Time: 30 minutes
Keywords: bake dessert chocolate cinnamon dulce de leche whipped cream cake
Ingredients (two 9 inch cakes)
- 2 cups sugar
- 1 3/4 cups flour
- 3/4 cup cocoa
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 eggs
- 1 cup milk
- 1/2 cup crème fraîche or sour cream
- 2 teaspoons vanilla extract
- 3/4 cup boiling water
- 1/2 cup dulce de leche
- 1/2 tablespoon crème fraîche or sour cream
- 1 cup fresh strawberries, thinly sliced
- 2 cup heavy cream
- 16 ounces mascarpone cheese, room temperature
- 1 cup confectioners' sugar, sifted
- 1/2 teaspoon cinnamon
- 3 drops red food coloring
InstructionsFor the cake
Preheat oven to 350º F.
In a large bowl, sift together sugar, flour, cocoa, baking powder, baking soda, cinnamon and salt.
In a stand mixer place eggs, milk, vanilla, and crème fraîche. Mix on low for about 1 minute.
Add dry ingredients to wet ingredients and mix on low for about 3 minutes until all incorporated.
Stir in boiling water and carefully mix on low until batter is smooth (batter will be thin).
Divide batter into two greased 9 inch cake pans.
Bake at 350º F for 30 minutes or until toothpick inserted in center comes out clean.
Cool completely before filling.For the filling
In a small bowl mix together the dulce de leche and crème fraîche, until smooth.
Using a pastry bag with tip or a Ziplock bag with tip cut off, pipe a border around the outer edge of the first cake.
Fill in with the dulce de leche mixture and spread evenly with spatula.
Then placed sliced strawberries over the mixture.
Place second cake on top of first one, lining up the edges.
Place cake in fridge while preparing frosting.For the frosting
With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy).
In another bowl, whisk together mascarpone, cinnamon and confectioners' sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Add food coloring as you fold.
Using your pastry bag and favorite tip or with a spatula, spread the frosting over the cake, completely covering it, then place in fridge to set. Keep refrigerated.
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Cupcake recipe adapted from Hershey's Kitchens
Filling recipe by The Sweet Chick
Frosting recipe adapted from Martha Stewart