“I NEVER IN MY LIFE ARGUED WITH A PIECE OF CAKE OR A BOWL OF ICE CREAM.” Ray Bradbury
Cake and I get along very well. (Though you’ll never see me picking a fight with a bowl of ice cream, either!)
And while I’m a fan of simple cakes, they must be exceptional in flavor and texture. Take this chocolate bundt cake, for example. It’s a delicious blend of cocoa and cinnamon.
A little sweet. A little heat. And unlike most dense bundts, this has a soft, light and airy texture. And perfectly suited for a scoop of ice cream!
Did you know that hat boxes are a perfect way to package a bundt cake as a gift?
I belong to a group called the Bundt Bakers. And as you may have guessed, we love baking bundt cakes! Our group is led by Stacy from Food LustPeople Love. Once a month we take turns choosing a theme and hosting the group. This month’s host is Veronica from My Catholic Kitchen. And she has chosen chocolate as the theme for this month’s bundt.
I decided to keep mine very simple. Sweet chocolate cocoa with a hint of cinnamon. And while I can get carried away with all kinds of elaborate icings and ganache, I decided to simply sprinkle the top with some sparkling sugar.
Does anyone else have a problem with bringing their butter to room temperature in the winter? How do you work around it?
I’ve tried grating the butter with a box grater. But it still doesn’t always cream to a light and fluffy stage. So this time, I tried combining the dry ingredients and cutting the butter in with the paddle beaters. It worked pretty well. Here’s what you’ll need for this cake . . . . .
YIELDS: 1 bundt
LEVEL OF DIFFICULTY: easy
CHOCOLATE COCOA CINNAMON BUNDT:
- 2 1/4 cups of all purpose flour
- 1 1/2 cups of granulated sugar
- 1 cup of unsweetened cocoa
- 3 teaspoons of baking powder
- 1 teaspoon of salt
- 1 Tablespoon of ground cinnamon
- 2 sticks of butter at room temperature
- 3 large eggs, at room temperature
- 3/4 cups of slightly warm coffee
- 1/2 cup of vegetable oil
- 1 Tablespoon of pure vanilla extract
Preheat your oven to 350°F. Spray a 10 cup bundt pan with baking spray with flour.
Mix the cocoa and warm coffee together and let it sit until it comes to room temperature. In the bowl of your electric mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, cinnamon and salt. Add the butter and the coffee cocoa mix and beat on medium until the mixture becomes wet. In a separate bowl, whisk together the eggs, vegetable oil, and vanilla. Add this to the mixer and continue to beat until just combined. Bake for 35-40 minutes until a toothpick inserted into the center comes out clean.
I love the really light texture of this cake!
We have nine fabulous cakes for the #BundtBakers this month, and it is all about chocolate. That is right, our theme and ingredient of choice is Chocolate. We’ve got milk, semi sweet and dark chocolate. In the cake, in the glaze and every way you like it! All baked to perfection in delicious Bundt cakes.
● Cacao Nib-Cream Cheese Swirled Chocolate Bundt Cake from Laura at The Spiced Life
● Chocolate Angel Food Cake from Deepti at Baking Yummies
● Chocolate Cocoa Cinnamon Bundt from Anne at From My Sweet Heart
● Chocolate Fudge Cake from Renee at Magnolia Days
● Dark Chocolate Five Spice Bundt Cake from Felice at All That’s Left Are the Crumbs
● Devils Food Mini Bundts from Veronica at My Catholic Kitchen
● Espresso Cake with White Chocolate Buttercream from Kelly at Passion Kneaded
● Orange Chocolate Bundt Cake from Kathya at Basic and Delicious
- Spicy Chocolate Bundt from Lauren at From Gate to Plate
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. http://www.pinterest.com/flpl/bundtbakers/
We take turns hosting each month and in choosing a theme/ingredient.
If you are a food blogger and would like to join us, just send an email to Stacy at firstname.lastname@example.org or ask to join our private Facebook group. https://www.facebook.com/groups/232682126893174