Chocolate-Cinnamon Bundt Cake With Mocha Icing
Serves: 2
Fatima Kris
1 January 1970
Based on User reviews:
46
Spice
52
Sweetness
43
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Water (boiling)2 tsps
Baking Powder2 tsps
Ground Cinnamon1 tsp
Salt1 cup
Vegetable Oil1 tbsp
Vanilla Extract2 large
EggDirections:
1
Preheat oven to 350°F
2
Generously brush 12-to 15-cup nonstick Bundt pan with oil
3
Whisk 1 cup boiling water, cocoa powder, and 2 teaspoons espresso powder in 2-cup glass measure
4
Whisk 2 cups flour, baking powder, cinnamon, and salt in medium bowl
5
Using electric mixer, beat 2 cups brown sugar, 1 cup vegetable oil, and 1 tablespoon vanilla in large bowl to blend
6
Add eggs; beat to blend
7
Beat mixture until smooth, about 30 seconds longer
8
Beat in half of flour mixture, then cocoa mixture
9
Add remaining flour mixture; beat to blend
10
Fold in 1 cup chocolate chips
11
Transfer batter to prepared Bundt pan
12
Bake cake until tester inserted near center comes out clean, about 50 minutes
13
Cool the cake 10 minutes
14
Invert cake onto rack; cool 15 minutes longer
15
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
16
Remove from heat
17
Add butter and remaining 1/4 cup chocolate chips; stir until butter and chocolate melt
18
Cool slightly
19
Using spoon, drizzle icing over cake
20
Cool cake completely, slice, and serve
21
Preheat oven to 350°F
22
Generously brush 12-to 15-cup nonstick Bundt pan with oil
23
Whisk 1 cup boiling water, cocoa powder, and 2 teaspoons espresso powder in 2-cup glass measure
24
Whisk 2 cups flour, baking powder, cinnamon, and salt in medium bowl
25
Using electric mixer, beat 2 cups brown sugar, 1 cup vegetable oil, and 1 tablespoon vanilla in large bowl to blend
26
Add eggs; beat to blend
27
Beat mixture until smooth, about 30 seconds longer
28
Beat in half of flour mixture, then cocoa mixture
29
Add remaining flour mixture; beat to blend
30
Fold in 1 cup chocolate chips
31
Transfer batter to prepared Bundt pan
32
Bake cake until tester inserted near center comes out clean, about 50 minutes
33
Cool the cake 10 minutes
34
Invert cake onto rack; cool 15 minutes longer
35
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
36
Remove from heat
37
Add butter and remaining 1/4 cup chocolate chips; stir until butter and chocolate melt
38
Cool slightly
39
Using spoon, drizzle icing over cake
40
Cool cake completely, slice, and serve