Chocolate Cinnamon Bundt Cake

Whip up a fantastic dessert in 10 minutes

12/16/11
Online Jewish Week Columnist
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I don't know about you but I'm often... fairly short on time. And as much as I love to bake, sometimes it has to take a backseat to work, class and whatever else life throws my way. But even when sleep is in short supply and my to do list is a mile long - and the only things crossed off are the ones I put on there after already finishing - there are quick and simple desserts I can make that still bring a wow factor.

This cake is one of those desserts. When I first saw the recipe, I was pretty skeptical - boiling the wet ingredients before pouring them over the dry ones? But let me tell you, whatever the science, this method produces one sweet, tasty, complex, delicious cake. The pairing of cinnamon and chocolate cake is not necessarily a default, but it produces a great flavor in this simple confection. You can whisk up a quick glaze or top it with some powdered sugar to make it even prettier.

Chocolate Cinnamon Bundt Cake

1 cup water
1/2 cup oil
1/2 cup (1 stick) butter or margarine
1/4 cup plus 1 tablespoon cocoa powder
2 cups flour
2 cups sugar
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1 tablespoon baking soda
1/2 cup buttermilk or soy milk
2 eggs
1 teaspoon 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 greased 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.

Last Update:

12/16/2011 - 05:30

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