CINNAMON CHOCOLATE CAKE WITH SALTED HONEY BUTTERCREAM
This layer cake is not easy to withstand anytime old but is perfectly in tune.
Particularly when it involves buttercream and chocolate. To celebrate my birthday a couple weeks back. It has been for some time and I believe by waiting to roll to bake it I have shown remarkable restraint.
This Cinnamon Chocolate Cake is a option for winter months. The flavours it includes All are soothing, homely and enticing. Cut a piece and snuggle up a mug of steaming tea and a book.
Prep Time:30 mins
Cook Time:25 mins
Overall Time:55 mins
Intensely chocolatey with a touch of spice that fudgy Cinnamon Chocolate Cake pairs well with this sour sweetness That's salted honey buttercream.This 3 x 6 inch cake tins are used by recipes - view notes for variants
Course: Baking
Cuisine: Worldwide
Keyword: chocolate cake cinnamon chocolate cake, honey buttercream that is tsp
Ingredients
For the Cake
- 180 grams / 1 cup dark muscovado sugar (bulge free - see hints in main text)
- 1 tablespoon ground cinnamon
- 3 tablespoons cocoa powder
- 3 eggs
- 6 tablespoon buttermilk
- 3 tablespoon milk
For the Buttercream
- 3 tablespoons honey
- 1/4 tsp seasalt
Decoration
Ground cinnamon
Directions
- Place the chocolate into a Tiny heatproof bowl and melt the chocolate in the microwave (or above a bain marie) and put aside
- In another bowl cream the butter and sugar together with electric beaters
- Beat from the egss, one
- Sieve half the flour mixture and mix
- Sieve in the flour and mix until just blended
- Take a tablespoon of blend it and the cake batter and the rest of the cake batter and then combine this mixture back
- Divide the batter between the Three cake tins, amount and simmer for 22-25 minutes a skewer comes out blank or until the sponge springs back when pressed
- Let cool then let cool completely, peal off the parchment in the bottom of every cake and remove from the tins
- Make the buttercream
- Use mortar and a pestle to crush the sea salt
- Using electric beaters whip up the butter and icing sugar - add the icing sugar 1 tablespoon at a time
- Beat in the honey, followed closely with the salt that is powdered
- Taste - add a salt to match tastes
- Build the cake
- Lay 1 chocolate sponge cake and disperse 1/4 of this icing on top
- Put another layer of cake on top of the coating of icing and top spread out it and top with the Last layer of cake
- Spread another 1/4 icing and use the glue towards the cake's top
- If desired, dust with a little ground with cinnamon sticks
- Should you would like to utilize standard 8.5 inch tins, my proposal is to just double the recipe. In an perfect world, you'd scale up the recipe but that results in a dimensions that are fiddly. Making double is much easier - just make certain that you don't fill your sandwich tins over 2/3 filled with the batter and use the leftover batter to produce a few cupcakes (freezable). You perhaps won't have to double the buttercream however - I would propose making 1.5 times that mentioned in this recipe.