Cinnamon Hot Chocolate Cake

About a month or two ago, I heard that Southern Living was doing a recipe contest for the cover of their December issue.  The contest was to take one of their already established cake batters (Red Velvet, Chocolate Velvet, Coconut Pecan, Vanilla Bean or Sour Cream Mix Cake) and come up with fillings, frosting and a catchy name, to create an original finished product. 

Every December issue of Southern Living has featured a cake with white frosting... That whole December holiday snowfall thing... (Yeah, sure... RACISTS!)  So the one rule you had to stick to was to make sure you had a primarily white frosting.

One of my creations?

CINNAMON HOT CHOCOLATE CAKE

I used their Chocolate Velvet Cake recipe, filled the layers with a Spiced Cream Cheese Filling and frosted the outside with a Chipotle Whipped Cream Frosting.  Get it?  So it would taste like one of those dreamy Caribou Coffee holiday drinks!  It's definitely one of those moist, wet cakes that is even better the next day, after it sits & the flavors meld together.

Sadly, Southern Living didn't want me or I would have heard by now. But! This means I get to post my original recipe!  What was Southern Living's trash, hopefully can be your treasure!?  I hope you enjoy it!

Who needs $1,000!?  I WON A FOOD BABY!!!!  :)  :)  :)

I didn't have time to frost it like I wanted so she's fairly ugly!  :)

CHOCOLATE VELVET CAKE INGREDIENTS

• 1 1/2 cups semisweet chocolate morsels
• 1/2 cup butter, softened
• 1 (16-ounce) package light brown sugar
• 3 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (8-ounce) container sour cream
• 1 cup hot water
• 2 teaspoons vanilla extract

Preparation

• Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.

• Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

• Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Use immediately, following directions for desired cake.

• Spread into 3- 8 inch rounds.  Bake at 350 for 25-30 minutes. Allow to cool completely.

SPICED CREAM CHEESE FILLING:

• 16 oz. cream cheese (2 pkgs)
• 8 oz. unsalted butter (1 stick)
• 2 cups powdered sugar
• 2 tsp. cinnamon
• ¼ tsp. nutmeg
• Dash of allspice
• 1 cup of mini semi-sweet chips

Preparation

To make the filling: In a mixing bowl, beat the cream cheese and butter on med-high speed until smooth, light and fluffy, scraping down the sides as you go. Add the powdered sugar, cinnamon, nutmeg, allspice and beat until well combined. Stir in the chocolate chips. Refrigerate for 20-30 minutes.

 CHIPOTLE WHIPPED CREAM FROSTING:

• 3 cups heavy cream
• ½ cup of powdered sugar
• 1 T. adobo chipotle sauce
• Pirouette Cookie (optional)
• Chocolate Shavings (optional)
• Red Hots (optional)

 Preparation

With a whisk attachment, beat the heavy cream until it begins to thicken. Add the ½ cup of powdered sugar and beat until soft peaks form. Gently fold in the chipotle sauce until combined. Refrigerate until ready to use.

TO ASSEMBLE CAKE: 

Place one layer of cake on a platter, cake board or plate. Spread half of the Spiced Cream Cheese Filling onto the cake, being sure to leave an inch of room from the edge of the cake. Repeat with second layer of cake and spread the remaining cream cheese mixture on the top. Top with remaining cake layer and put in the freezer for 15 minutes to solidify. This will make the cake easier to frost.

 To frost: Spread a very thin layer of the Chipotle Whipped Cream Frosting on the cake. This is the ‘base coat’ and helps to keep crumbles from getting in the pretty white frosting when you do your second coat. Once the base coat is complete, put in the freezer for another five minutes. Again, this helps in the frosting process.

Finally, cover the cake with the remaining frosting, using a spatula to make the sides as even as possible. We want to make this look like a giant hot chocolate with whipped cream so once the cake is covered, use a pastry bag with a star tip to create five big rosettes on top and in the middle of the cake. Then create three rosettes on top of those to give the frosting some height. Right before serving sprinkle the top with chocolate shavings and red hots. Stick the Pirouette cookie on the top like a straw.

Whipped cream & cinnamon kisses,

MandiCrocker