Cinnamon Chocolate Cake Recipes

CHOCOLATE CHUNK-CINNAMON COFFEE CAKE RECIPE

Steps:

• Heat oven to 350°F.
• Combine chocolate, nuts, cinnamon and 2/3 cup sugar; set aside. Mix flour, baking soda, baking powder and salt.
• Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Blend in vanilla. Beat in flour mixture alternately with sour cream.
• Pour half the batter into 13x9-inch pan sprayed with cooking spray; top with half the chocolate mixture. Repeat layers.
• Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool completely.

CINNAMON CHOCOLATE CAKE

Steps:

• In a bowl, combine the first four ingredients. In a saucepan, combine the water, oil, butter and cocoa; bring just to a boil over medium heat. Pour over dry ingredients; mix well. Add eggs, buttermilk, vanilla and baking soda; mix well. Pour into a greased 15x10x1-in. baking pan. , Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., Meanwhile, for frosting, combine the butter, cream, cocoa and cinnamon in a saucepan. Cook and stir over medium heat until butter is melted and mixture is heated through. Remove from the heat; beat in sugar and vanilla until smooth. Stir in walnuts. Carefully spread over warm cake. Cool completely.

CINNAMON CHOCOLATE CAKE

Steps:

• In a small saucepan, combine the butter, oil and chocolate. Cook and stir over low heat until chocolate is melted. Remove from the heat. Add the water; pour into a mixing bowl. Cool to room temperature. Beat in the eggs, sugar and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the chocolate mixture alternately with buttermilk. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° until a toothpick inserted near the center comes out clean, 30-35 minutes. Remove to a wire rack. , In a small saucepan, combine the butter, milk and chocolate. Cook and stir over low heat until the chocolate is melted. Remove from the heat. Stir in confectioners' sugar and vanilla until smooth; fold in pecans. Spread over warm cake. If desired, sprinkle with additional chopped pecans.

CINNAMON CHOCOLATE CAKE

Steps:

• Sift sugar and flour into a large bowl.
• In a saucepan, mix 1/2 cup margarine, shortening, 4 tablespoons cocoa, and water. Bring to a rapid boil.
• Pour over flour/sugar mixture and mix well.
• Add buttermilk, eggs, baking soda, cinnamon, and 1 teaspoon vanilla and blend well.
• Pour batter into a greased 15x11 inch pan and bake at 400 degrees for 20 minutes.
• To make topping, mix powdered sugar, 1/3 cup cocoa, 1 teaspoon vanilla, 1/2 cup butter, milk and blend well. Stir in pecans.
• Pour over warm cake and use a warm knife to spread.

CINNAMON VANILLA WEDDING CAKE WITH MEXICAN HOT CHOCOLATE BUTTERCREAM

Steps:

• Combine the egg whites and sugar in a stand mixer bowl and whisk to combine. Place bowl over simmering water while whisking regularly until the mixture reaches 140 degrees F on an instant-read thermometer and the sugar is completely dissolved. Remove bowl from heat and whip the mixture at medium to high speed until the meringue has cooled almost completely.
• Slowly add the room temperature butter piece by piece until the buttercream takes on a cottage cheese consistency. Add the melted cooled chocolates, spices, and vanilla until incorporated and smooth.
• Cream the butter in a stand mixer until smooth and light. Add sugar and continue to mix until fully incorporated and fluffy.
• Add 1 egg at a time, beating well after each addition. In a medium bowl sift together flour, baking powder, cinnamon, and salt.
• Preheat oven to 350 degrees F.
• Combine milk and vanilla. Add portions of the flour mixture and milk mixture to the electric mixer, alternating, starting and ending with flour. Pour evenly into 2 buttered and floured 9-inch cake pans.
• Bake for 40 minutes or until golden - cake should pull away from the side and spring back to the touch.
• Frost cake and decorate as desired.

MEXICAN CHOCOLATE CAKE WITH CINNAMON FROSTING

Steps:

• Preheat oven to 325 degrees F. Lightly coat a 9x13-inch baking pan with cooking spray; set aside.
• In a large saucepan, melt butter over medium heat. Whisk in the cocoa and espresso powder, followed by the water and sugar, whisking each addition until smooth. Remove pan from heat and set aside to cool for about 5 minutes.
• In a medium bowl, combine flour, cinnamon, baking soda, salt, pepper, and chocolate chips; mix briefly and set aside.
• Return to the butter-chocolate mixture. Add eggs and vanilla, then whisk until they are fully incorporated. Gently stir in the flour mixture using a wooden spoon or rubber spatula, then pour batter into the prepared pan.
• Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely before frosting.
• To make the frosting, beat butter until smooth using a stand or electric mixer. Add salt and vanilla, then beat again to incorporate.
• Add powdered sugar and 2 tablespoons milk, and beat until smooth and fluffy, starting on low speed to blend, then increasing the speed to high. Scrape the sides of the bowl as needed to ensure everything is well-mixed, and adjust the consistency as needed by adding more milk or powdered sugar. Finally, beat in the cinnamon.
• Frost and garnish cake as desired.

CHOCOLATE CINNAMON CAKE

Steps:

• Preheat the oven to 375 F degrees.
• Grease a large bundt pan with cooking spray. Add the butter, water, oil, and cocoa to a medium saucepan and bring to a boil.
• Meanwhile, whisk together flour, sugar, and salt in a mixing bowl. Pour the chocolate mixture into the bowl with the dry ingredients and mix well. Add the buttermilk and baking soda. Mix together the eggs, cinnamon, and vanilla in a small bowl, and add to the batter. Pour batter into prepared pan.
• Bake 45 minutes or until you insert a toothpick in the middle of the cake and it comes out clean. Allow cake to cool completely in the pan.

CINNAMON-CHOCOLATE RIBBON CAKE

Steps:

• For cake:
• Position rack in center of oven and preheat to 325°F. Butter 9 1/2- to 10-inch-diameter angel food cake pan. Line pan bottom with waxed paper; butter paper. Stir chocolate in top of double boiler set over simmering water until melted. Remove from over water.
• Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat eggs in large bowl until foamy. Add sugar and beat until thick and fluffy, about 3 minutes. Gradually beat in oil. Beat in milk and vanilla. Add dry ingredients and beat just until blended.
• Transfer 1 1/2 cups batter to small bowl; mix in melted chocolate. Mix cinnamon into remaining batter. Spread half of cinnamon batter in prepared pan. Spoon chocolate batter over. Top with remaining cinnamon batter. Using small knife, swirl batters to marbleize slightly.
• Bake cake until test inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan on rack 10 minutes. Cut around pan sides and center tube. Turn cake out onto rack; peel off paper. Turn right side up; cool.
• Glaze:
• Combine cream, butter and corn syrup in heavy medium saucepan. Stir over medium heat until mixture simmers. Remove from heat; add chocolate. Whisk until chocolate melts and glaze is smooth. Let cool until glaze thickens slightly but is still spreadable, stirring occasionally, about 30 minutes.
• Place cake on platter. Slide waxed paper strips under edge of cake. Spread glaze over cake. Remove paper. Chill until glaze sets. (Can be made 2 days ahead. Cover and keep chilled. Let stand at room temperature 1 hour before serving.)

CINNAMON CHOCOLATE CAKE

Steps:

• In a large bowl, sift together flour, sugar, baking soda, cinnamon and salt.
• Stir in marshmallows.
• Set aside.
• In a small saucepan, bring the cocoa, cola, oil and butter to a boil.
• Pour over flour mixture.
• Mix well.
• Stir in eggs, buttermilk and vanilla.
• Pour into a greased 9x13 inch baking pan.
• Bake at 350 degrees for 35-40 minutes.
• Do not overbake.
• Cool.
• Frosting:.
• In a large saucepan, bring the cocoa, cola and butter to a boil.
• Remove from the heat.
• Stir in powdered sugar and 3/4 cup pecans until blended.
• Spread over cake.
• sprinkle with remaining pecans.
• Cool until frosting is set before cutting.