Chocolate-Cinnamon Cake

April 17, 2012

This recipe comes from a 2009 Bon Appetit issue and was the inspiration for a birthday cake for my brother’s girlfriend. She loves sweet, chocolatey desserts and coffee and, since this cake has some mocha flavor to it, it seemed a perfect cake for her. My parents didn’t have a Bundt pan, so we made it with a large cake pan. Use whatever you’ve got in house to make the tasty dessert!

You will need:

  • 1 c boiling water
  • 1/2 c unsweetened cocoa powder
  • 4 t instant coffee, divided
  • 2 c all-purpose flour
  • 2 t baking powder
  • 2 t ground cinnamon
  • 1 t salt
  • 2 1/2 c packed light brown sugar, divided
  • 1 c vegetable oil
  • 1 T vanilla extract
  • 2 eggs
  • 1 1/4 c mini semisweet chocolate chips, divided
  • 2 T water
  • 1/4 c (1/2 stick) unsalted butter, room temperature

Then you will…

  1. Preheat oven to 350 degrees. Generously brush 12- to 15-cup nonstick Bundt pan with oil.
  2. In a small bowl, whisk together the boiling water, cocoa powder and 2 teaspoons of the instant coffee.
  3. In a medium bowl, whisk together the flour, baking powder, cinnamon and salt.
  4. In a large bowl, beat the 2 cups of the brown sugar together with the vegetable oil and vanilla extract using an electric mixer (if you have one).
  5. Add eggs; beat to blend. Beat mixture until smooth, about 30 seconds longer.
  6. Beat in half of the flour mixture, then the cocoa mixture.
  7. Add remaining flour mixture; beat to blend.
  8. Fold in 1 cup of the chocolate chips. Transfer batter to the prepared pan.
  9. Bake cake until tester inserted near center comes out clean, about 50 minutes.
  10. Cool the cake 10 minutes. Invert cake onto cooling rack; cool 15 minutes longer.
  11. Meanwhile, stir remaining 1/2 cup brown sugar, 2 teaspoons of instant coffee, and 2 tablespoons of water in a small saucepan over medium heat until sugar melts.
  12. Remove from heat. Add the butter and remaining 1/4 cup of chocolate chips; stir until butter and chocolate melt. Cool slightly.
  13. Using a spoon, drizzle the mocha icing over cake. Cool completely, before slicing and serving.

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