Add all ingredients to the bowl and mix for 1 minute on low and 5 minutes on medium.
Portion into desired pan and bake at 356°F.
Chocolate Soak
Heat half the Ambiante and pour over both chocolates.
Slowly add remaining Ambainte and spices.
Blend to incorporate.
Inject into cakes when the cakes are approximetly 120°F internal tempurature.
Dip just the bottom ¾ of the cake cake into tempered Belcolade Selection CT Dark.
Once set top with whipped Ambiante and dust with cinnamon.
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