Preheat oven to 350°F and prepare 3- 8-inch cake pans by spraying the bottoms with nonstick spray, inserting an 8-inch circle piece of parchment paper and then spraying the bottoms and sides of each pan; set aside.
In a large bowl, whisk together the granulated sugar, flour, cinnamon, baking soda and salt; set aside.
To a medium saucepan, add the buttermilk, shortening, cocoa powder and milk powder.
Heat over medium heat, stirring, until the shortening has melted, and the mixture is smooth.
Pour over the dry ingredients and blend with a rubber spatula.
Add the lightly beaten eggs, and vanilla and stir to incorporate.
Stir in the chocolate chips.
Divide the batter evenly among the three pans and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow to cool on a wire rack for 15 minutes.
Run a small knife or offset spatula around the edges of the cake pans then invert each cake onto the wire rack to cool completely. Remove the parchment paper.
Marshmallow Crème
In a metal mixing bowl (the bowl of a stand mixer is perfect for this), whisk the egg whites (do not get any yolk into the whites), sugar and cream of tartar until well blended.
Bring about 1 inch of water to a simmer in a medium saucepan.
Place the mixing bowl on top of the saucepan and whisk the mixture constantly for 3-4 minutes, keeping the water at a simmer.
The egg whites will be warm, and the sugar should be dissolved.
Move the mixing bowl off the saucepan and use a whip attachment to beat the mixture for 6-7 minutes. Start on low and gradually increase the speed to high.
Add the vanilla and whip for another minute.
Assembly
Place one cake layer on a serving platter or cake stand.
Top with 1/3 of the marshmallow crème, spreading to the edges.
Top with the second layer of cake and 1/3 of the marshmallow crème.
Place the third layer of cake on top and dollop remaining marshmallow crème on top, spreading to the edges.
If desired, dust the top with a mixture of cocoa and cinnamon.
Store covered for up to 5 days at room temperature or in the refrigerator.
Cinnamon Hot Chocolate Cake with Marshmallow Creme
Preheat oven to 350°F and prepare 3- 8-inch cake pans by spraying the bottoms with nonstick spray, inserting an 8-inch circle piece of parchment paper and then spraying the bottoms and sides of each pan; set aside.
In a large bowl, whisk together the granulated sugar, flour, cinnamon, baking soda and salt; set aside.
To a medium saucepan, add the buttermilk, shortening, cocoa powder and milk powder.
Heat over medium heat, stirring, until the shortening has melted, and the mixture is smooth.
Pour over the dry ingredients and blend with a rubber spatula.
Add the lightly beaten eggs, and vanilla and stir to incorporate.
Stir in the chocolate chips.
Divide the batter evenly among the three pans and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow to cool on a wire rack for 15 minutes.
Run a small knife or offset spatula around the edges of the cake pans then invert each cake onto the wire rack to cool completely. Remove the parchment paper.
Marshmallow Crème
In a metal mixing bowl (the bowl of a stand mixer is perfect for this), whisk the egg whites (do not get any yolk into the whites), sugar and cream of tartar until well blended.
Bring about 1 inch of water to a simmer in a medium saucepan.
Place the mixing bowl on top of the saucepan and whisk the mixture constantly for 3-4 minutes, keeping the water at a simmer.
The egg whites will be warm, and the sugar should be dissolved.
Move the mixing bowl off the saucepan and use a whip attachment to beat the mixture for 6-7 minutes. Start on low and gradually increase the speed to high.
Add the vanilla and whip for another minute.
Assembly
Place one cake layer on a serving platter or cake stand.
Top with 1/3 of the marshmallow crème, spreading to the edges.
Top with the second layer of cake and 1/3 of the marshmallow crème.
Place the third layer of cake on top and dollop remaining marshmallow crème on top, spreading to the edges.
If desired, dust the top with a mixture of cocoa and cinnamon.
Store covered for up to 5 days at room temperature or in the refrigerator.
