So 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.
This 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.
The 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.
Hm. 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.
Chocolate Cinnamon Bundt Cake
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.