Mexican Chocolate/Cinnamon Trifle

I love Trifle, any type. I love the traditional English Raspberry and I have a delicious Chocolate Mint that I make for St. Patrick's Day. Here's my latest version that I'm adding to our Tex - Mex Tamale Christmas Dinner Menu.

I use Taza Mexicano Chocolate Discs for many of my dessert recipes. They come in a variety of flavors and add a lot of flavor to cookies and cakes. In this recipe I've chosen Cinnamon Chocolate. I would also make it with their Chile flavor. If you're not familiar with it, see if you can find it in your area and try it.

Mexican Chocolate/Cinnamon Trifle.

Here's what you'll need:
Preheat the oven to 350 degrees.
A Stand Mixer with a Paddle Attachment
An Electric Hand Mixer
3 - 9" Cake Pans Buttered and Floured. After buttering the pans, add a bit of Flour, and shake out the excess.
I also have a Pan Release Mix that I use. The recipe can be found on the Blog. It's the only way I grease my baking pans.


Cake Ingredients:

2 - Discs, (2.7oz. ea.) Taza Mexicano Cinnamon Chocolate, Chopped.

(If you can't find Taza Mexicano Chocolate you can use 6 ounces of Unsweetened Chocolate Baking Bars, Chopped.

12 TBS Butter, room temperature.
1 1/2 C Granulated Sugar
1 1/2 C Brown Sugar
3 Large Eggs, separated.
1 TBS Vanilla
2 3/4 C Cake Flour
1/4 C Hershey's Special Dark Cocoa Powder
1 TBS Baking Powder
1 tsp Cinnamon
3/4 tsp Salt
2 1/4 C Whole Milk


Ganache Ingredients:

3 - (4oz. ea.) Semi Sweet Chocolate  Baking Bars, Chopped.
3 - Discs, (2.7oz. ea.) Taza Mexicano Cinnamon Chocolate, Chopped.

(If you can't find Taza Mexicano Chocolate you can use 2 (4oz. ea.) of Bittersweet Chocolate  Baking Bars, Chopped.

1 1/2 to 1 3/4 C Heavy Cream


Marshmallow Topping Ingredients:

3 - (7 1/2 oz. ea.) Jars of Marshmallow Creme
3 C Heavy Cream, divided.


Cake Instructions:

In a Small Glass Bowl:
Chopped Chocolate
Heat in a Microwave Oven for 1 minute.
Stir well.
Continue heating until creamy smooth, stirring every 30 seconds.

In A Stand Mixer with a Paddle Attachment:
Butter, until Creamy Smooth.

Add:
Granulated Sugar
Brown Sugar
Mix to Combine Well and Creamy Smooth.

Add:
Egg Yolks, 1 at a time, beating after each addition until Well Combined.

Add:
Melted Chocolate
Vanilla
Beat on Low just until Well Combined.
Leave in the Mixer for the next step.

In a Large Mixing Bowl, Sift Together:
Cake Flour
Cocoa
Baking Powder
Cinnamon
Salt
Whisk well.

Add Flour Mixture to the ingredients in the Stand Mixer, alternately with Milk.
Mix on Low Speed just until incorporated after each addition.

Transfer to a Clean Bowl.

Clean the Bowl of the Mixer and Paddle Attachment.

In the Stand Mixer with a Whisk Attachment:
Egg Whites.
Beat until Stiff Peak.
Fold 1/3 of this to the Batter in the Clean Bowl.
Fold in remaining Egg Whites in 2 batches.

Spoon evenly into the 3 - 9" prepared Cake Pans.
Bake 30 minutes.
(a toothpick in the center should come out clean)

Remove Pans to Racks to Cool for 10 minutes.

Transfer them to Parchment Paper lined Racks to Cool Completely.

Cut into 1" Squares and Set Aside.


Ganache Instructions:

In a Medium Glass Bowl:
Both Chocolates
1 1/2 C  of Heavy Cream
Heat in a Microwave Oven until melted.
Stir until Creamy Smooth.

Add:
1/4 C Heavy Cream, (1 TBS at a time until desired consistency.)



Marshmallow Topping:

In a Large Mixing Bowl with an Electric Hand Mixer:
Marshmallow Creme
1 C Heavy Cream
Beat on Low for 1 - 2 Minutes.
Slowly add Remaining Heavy Cream and continue Beating until Light and Creamy Smooth.


Assemble the Trifle:

In a Tall Glass Trifle Bowl, layer in the following order:

1/3 of the Cake
Drizzle with 1/3 of the Ganache.
Drizzle with 1/3 of the Marshmallow Creme.

Repeat 2 more times, ending with Marshmallow Creme.

Enjoy!
Peace in the Kitchen.