Unedited, Overexposed Pic of a Cake Wreck
Wanna hear how I was making this really delicious cake for Jim to take to work tomorrow? Wanna hear how I followed the directions and BRUSHED OIL generously into my bundt pan? Hmph. This is completely annoying, a terrible waste of my time and ingredients, AND now I have to make something else for him to take to his luncheon. Aaaarrrggghhh!
I’m going to give you the recipe anyway, because Claudia and I have been standing at the counter eating this cake wreck anyway, and it’s really pretty good. In fact, I might even give it another try but next time I’d use butter and flour instead of oiling the pan first!
Recipe: Chocolate Cinnamon Bundt Cake with Mocha Icing
(adapted from Bon Appetit)
1 c. boiling water
1/2 c. unsweetened cocoa powder
4 tsp. instant espresso powder, divided (I used instant coffee as a substitute.)
2 c. all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
2 1/2 c. packed light brown sugar, divided
1 c. vegetable oil
1 Tbsp. pure vanilla extract
2 large eggs
1 1/4 c. mini semisweet chocolate chips, divided (I only had regular chocolate chips, but they seemed to have worked fine.)
1/4 c. unsalted butter, room temperature
Preheat oven to 350 degrees. Generously brush bundt pan with oil. (DO NOT DO THIS – SPRAY W/ BAKING SPRAY OR BUTTER AND FLOUR IT INSTEAD) Whisk 1 c. boiling water, cocoa powder, and 2 tsp. espresso powder in a glass measuring cup.
Whisk 2 c. flour, baking powder, cinnamon, and salt in a medium bowl. Using electric mixer, beat 2 c. brown sugar, 1 c. vegetable oil, and 1 Tbsp. vanilla in a large bowl. Add eggs and beat to combine. Beat until smooth, then 30 seconds longer. Add half the flour mixture and beat until combined; then add cocoa mixture. Add remaining flour mixture; beating until blended. Fold in 1 c. chocolate chips. Transfer batter to prepared pan.
Bake 50 minutes, until tester comes out clean. Cool in pan for 10 minutes. Invert onto rack; cool another 15 minutes.
Meanwhile, stir remaining 1/2 c. brown sugar, 2 tsp. espresso powder, and 2 Tbsp. water in a small saucepan over medium heat until sugar dissolves. Remove from heat. Add butter and 1/4 c. chocolate chips; stir until butter and chocolate melt. Cool slightly. Using a spoon, drizzle icing over cake. Cool completely.