227g milk chocolate, melted and cooled for 30 minutes
450g (2 cups) unsalted butter, softened
360g (2¼ cups) confectioners' sugar, sifted
45 milliliters (3 tablespoons) cold heavy cream
5 milliliters (1 teaspoon) pure vanilla extract
2g (1 teaspoon) ancho chile powder
1 ½g (3/4 teaspoon) cinnamon
1g (1/2 teaspoon) cayenne pepper
Instructions
In the large bowl of an electric mixer with a paddle attachment, beat the butter on medium-high speed until very light and creamy
Add half of sugar and mix on low speed for one minute; add remaining sugar and mix again on low speed
Beat on medium high speed until light and fluffy; reduce speed to low and slowly add cream, vanilla, and seasonings; scrape the sides of the bowl and mix on low again and slowly add the melted chocolate
Increase speed to medium-high and beat for 2-3 minutes or until frosting is creamy and light
Use a flat metal spatula to frost the first layer of cake; top with second layer and cover entire cake with frosting
Store cake in refrigerator and bring to room temperature before serving
Cake is best enjoyed within three days of frosting
Notes
Frosting adapted from Food and Wine I love, love this frosting but only “liked” the cake. As a result, I’m posting a link to the cake recipe shown in the photos but recommending that you slather the frosting all over my favorite chocolate cake or add 1½ grams (3/4 teaspoon) of ground cinnamon to the recipe for vanilla bean cake layers (just add it with the salt).
Recipe by Keep It Sweet Desserts at https://www.keepitsweetdesserts.com/cinnamon-cake-with-chile-chocolate-buttercream/