Cakes, Chocolate, Chocolate Chip, Lookie at my Cookies by Whitney
comments 6

Chocolate [not] Cinnamon Bundt Cake

Picture 11So I set out to make Bon Appetit’s Chocolate Cinnamon Bundt Cake that I’ve seen floating around. Buuuttttt I forgot to put in the cinnamon so I got Chocolate Bundt Cake instead. That sounds really boring but the cake was AMAZING, even sans the cinnamon (oops). I’ve decided that Bundt cakes and me don’t really get along…last week I made a Nutella Swirl Poundcake (or I tried too) but I forgot to swirl the nutella in with the batter so I just got alternating layers of pure nutella and layers of poundcake. I feel as though this chocolate bundt cake and the nutella (not) swirl poundcake would have really benefitted from me following the recipes, but they were both still rockin even with my mess ups.

Picture 15This chocolate bundt cake is uber decadent and delicious. You will probably only be able to eat one slice but you’ll be wishing you could eat the whole thing–actually that’s probably just me. This is the type of thing you need to eat with a large glass of milk, a medium sized glass of water and a couch/bed nearby to go horizontal for the ensuing food coma.

Picture 13The cake is everything you could possibly want in a chocolate cake. The cake is moist, the coffee adds a great depth to the flavors and it’s oh-so-chocolatey. All in all a successful cake and I’m sure the cinnamon would have taken it to the next level. I LOVE cinnamon so I was majorly distressed over my careless baking error, but very happy the cake still turned out so tasty.

Picture 16Picture 14Hm. That’s about all I got right now. I’m way way tired from an extremely busy week and weekend! Can you believe it’s NOVEMBER?! Looking forward to a less crazy week and time to get in the kitchen more and to the gym more–ironic, but true.

Picture 12Chocolate Cinnamon Bundt Cake

Bon Appetit

  • 1 cup boiling water
  • 1/2 cup natural unsweetened cocoa powder
  • 4 teaspoons instant espresso powder, divided
  • 2 cups unbleached all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 2 1/2 cups (packed) golden brown sugar, divided
  • 1 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 1 1/4 cups mini semisweet chocolate chips, divided
  • 1/4 cup (1/2 stick) unsalted butter, room temperature

Preheat oven to 350°F. Generously brush 12- to 15-cup nonstick Bundt pan with oil. Whisk 1 cup boiling water, cocoa powder, and 2 teaspoons espresso powder in 2-cup glass measure. Whisk 2 cups flour, baking powder, cinnamon, and salt in medium bowl. Using electric mixer, beat 2 cups brown sugar, 1 cup vegetable oil, and 1 tablespoon vanilla in large bowl to blend. Add eggs; beat to blend. Beat mixture until smooth, about 30 seconds longer. Beat in half of flour mixture, then cocoa mixture. Add remaining flour mixture; beat to blend. Fold in 1 cup chocolate chips. Transfer batter to prepared Bundt pan.

Bake cake until tester inserted near center comes out clean, about 50 minutes. Cool the cake 10 minutes. Invert cake onto rack; cool 15 minutes longer.

Meanwhile, stir remaining 1/2 cup brown sugar, 2 teaspoons espresso powder, and 2 tablespoons water in small saucepan over medium heat until sugar melts. Remove from heat. Add butter and remaining 1/4 cup chocolate chips; stir until butter and chocolate melt. Cool slightly. Using spoon, drizzle icing over cake. Cool cake completely, slice, and serve.

Enjoy!

Bon Eating,

Whitney

6 Comments

  1. Pingback: Chocolate [not] Cinnamon Bundt Cake « NOSH AND TELL | Diary Koki Bloon

  2. i love when mistakes still turn out great. i DID put the cinnamon in the lamb pizzas i made this weekend though, and i don’t think it would have been nearly as good without it

  3. Justin: yeah mistakes in baking can either be delicious or deadly. CINNAMON LAMB PIZZAS? oh my goodness. I hope they are on your blog because I’m hopping over right now to look.

    Thanks all for visiting!

  4. I know many people think coffee and espresso enhances chocolate but I think cinnamon does as well and wonder how more you would have enjoyed this with the cinnamon. I’m sorely tempted to give this one a try and I’m not particularly fond of chocolate. Yup, it’s the cinnamon calling to me.
    ~ingrid

  5. Ingrid: I know I really want to remake it with the cinnamon, that’s why I was drawn to it at first! If you try it let me know, yum yum yum!

    Thanks to all for stopping by!

  6. Stacy Kelly says

    Whitney darling! You are my savior tonight! I HAVE made this cake and loved it, but am not able to find my copy of the recipe and wanted to make it again…for some reason my epicurious.com account is not functioning correctly. Anyway, thanks a bunch for reprinting this one on your website!!

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