Sunday, September 19, 2010

Chocolate-Cinnamon Bundt Cake with Mocha Icing

I tried out another Bon Appetit recipe this weekend that ended up a big success. This is a chocolate bundt cake with cinnamon and then a rich mocha icing on top and it is a chocolate lovers dream. In the magazine it is under a header called, "cheap chic party dessert" and they say that it is cost friendly because all of the ingredients are things that many people keep in their pantry. (Although I have to say that I bought the instant coffee for this because I am NOT a coffee drinker as much as I would like to be.) My office mates will love this one tomorrow because I don't need/want it sitting around my house.

The recipe was super easy and I made it with a hand mixer instead of dragging out the Kitchen Aid. I did have problems with it sticking to the pan as much as I sprayed it with cooking spray. I will use parchment next time. The glaze is my favorite part because it adds a great moistness to the cake. The flavor of the coffee is very mild (mild enough that I can eat it and enjoy it).

Chocolate-Cinnamon Bundt Cake with Mocha Icing
(from Bon Appetit - month unknown)
1 cup boiling water
1/2 cup unsweetened cocoa powder
4 tsp instant espresso powder, divided (I used instant coffee because I couldn't find instant espresso)
2 cups all purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp salt
2 1/2 cups packed golden brown sugar, divided
1 cup vegetable oil
1 TBL vanilla extract
2 large eggs
1 1/4 mini semisweet chocolate chips, divided
1/4 cup butter, room temp

- Preheat oven to 350. Generously grease a nonstick bundt pan with oil
- Whisk boiling water, cocoa powder, and 2 tsp espresso powder in a bowl.
- Whisk 2 cups flour, baking powder, cinnamon, and salt in a medium bowl
- Using electric mixer, beat 2 cups brown sugar, 1 cup oil, and 1 TBL 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 and beat to blend.
- Fold in 1 cup chocolate chips and transfer to pan.
- Bake cake until tester inserted near center comes out clean, about 50 minutes. Cool cake 10 minutes and invert onto rack. Cool 15 minutes longer.
- In a small saucepan, stir remaining 1/2 cup brown sugar, 2 tsp espresso powder, and 2 TBL water until sugar melts.
- Remove from heat. Add butter and remaining 1/4 cup chocolate chips. Stir until butter and chips melt. Cool slightly.
- Using spoon, drizzle icing over cake and allow to cool completely.

No comments: