Cinnamon Hot Chocolate Cake with Marshmallow Creme
Cinnamon-infused hot chocolate cake layered with marshmallow crème, perfect for dessert or indulgence. Make it in 1 hour 20 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at clabbergirl.com.
Cooking tools:
- Stand mixer
- Oven
- Cake pan
- Parchment paper
- Nonstick spray
- Mixing bowl
- Whisk
- Saucepan
- Spatula
- Toothpick
- Cooling rack
- Chef's knife
- Offset spatula
- Metal mixing bowl
- Serving platter
- Cake stand
- Stove
- Measuring cup
- Measuring spoon
- Fork
- Spoon
- Egg separator
- Cake tester
- Dust
Ingredients
- Cake
- 2 C. granulated sugar
- 1 ¾ C. all-purpose flour
- 2 tsp. Spice Islands® Ground Saigon Cinnamon
- 1 tsp. Clabber Girl® Baking Soda
- ¼ tsp. salt
- 1 ½ C. buttermilk
- 1 C. Crisco® All-Vegetable Shortening
- ½ C. cocoa powder
- ¼ C. milk powder
- 2 large eggs, lightly beaten
- 1 ½ tsp. Spice Islands® Pure Vanilla Extract
- 1 C. milk chocolate chips
-
- Marshmallow Crème
- 4 egg whites
- 1 C. granulated sugar
- ¼ tsp. Spice Islands® Cream of Tartar
- 1 tsp. Spice Islands® Pure Vanilla Extract
- Garnish
- 1 tsp. Spice Islands® Ground Saigon Cinnamon
- 1 tsp. cocoa powder
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