Tuesday, September 22, 2009

Cinnamon Chocolate Bundt Cake

This cake is good. Really, really good. And it's pretty easy too.The flavor combination of chocolate and cinnamon is pretty unique, and it is so incredibly moist in a way that many chocolate cakes aren't. Plus the bundt shape makes it pretty and presentable.This is a technique you don't see much in cakes: boiling the fat with water, and then adding it to the dry ingredients. I'm not one to pretend I know the science behind it, but it really created a very moist cake.Though I love this cake the way it is, you could definitely play with the flavorings to create something different - changing spices and extracts for new combinations.

Tip of the Day: I think of baking times for cakes as a guideline. Whatever the recipe says, its important to keep an eye on your cake (but don't open the oven too many times!) looking for done-ness with your eyes, fingers and the toothpick test. Start looking ten minutes before the stated time, and adjust baking time accordingly.

Recipe: (from The Food Librarian)

1 cup water
1/2 cup oil
1/2 cup (1 stick) butter or margarine
1/4 cup plus 1 tbsp cocoa powder
2 cups flour
2 cups sugar
1/2 tsp salt
1 1/2 tsp cinnamon
1 tbsp baking soda
1/2 cup buttermilk
2 eggs
1 tsp vanilla

Bring the water, oil, butter and cocoa powder to a boil.
In a separate bowl, whisk together the flour, sugar, salt, cinnamon and baking soda. Pour in cocoa mixture.
Mix in the buttermilk, then the eggs one at a time, and the vanilla.
Pour into a grease bundt pan, and bake on 375F for 30 to 35 minutes.
Cool in the pan for 25 minutes, then invert on to a cooling rack.

1 comment:

  1. I drizzled a vanilla glaze over this cake (hot water, confectioners sugar and a drop of vanilla) and it is now my husband's favorite cake- thanks!