Wednesday, February 10, 2010

Chocolate-Cinnamon Bundt Cake

Saturday evening we decided to make a cake. We had invited a few of SP's friends over for the Super Bowl on Sunday and we were hoping that most of them had dug themselves out. Plus, one of his friends was celebrating a birthday on Saturday, so cake seemed like a good idea even though we had just made cookies. We could always freeze the leftover cake, right?

We flipped through my recipe collection and some cookbooks and discovered that for many recipes, we did not have one ingredient! We definitely were not going to try running out to the store. We did find one that sounded very delicious and we had all the ingredients: Chocolate-Cinnamon Bundt Cake with Mocha Icing from the September 2009 Bon Appetit.Here we go again - that combination of coffee and cinnamon and chocolate! I was in charge of greasing the bundt pan while SP started measuring and mixing the cake batter ingredients. I tried to make sure I greased every little nook and cranny in the bundt pan. I get so angry when the cake sticks in one tiny crease and rips out a chunk of cake!

I also mixed together the boiling water, instant espresso, and cocoa powder. It smelled so good and I almost wanted to drink it because it reminded me of hot chocolate!Soon after the cake was in the oven, the house started to smell so good. The cinnamon smell really wafted throughout the house. Mmmmm.

Here's the cake after baking for about 55 minutes (ours took a bit longer than the 50 minutes in the recipe):We let it cool for 10-15 minutes and then turned it out onto a wire cooling rack. I was holding my breath, hoping my greasing had been successful:Yay! It easily came out of the bundt pan! No hunks got torn off!

It was nearly 11 pm at this point and we were tired, so we decided to glaze the cake on Sunday.So Sunday morning while SP finished digging out the driveway right in front of the garage, I made the glaze. At first I was a bit skeptical of 2 tsp instant espresso and 1/2 cup brown sugar melting and dissolving in just 2 tbsp of water, but there weren't any problems. I stirred in the 1/4 cup butter and 1/4 cup chocolate chips until they melted and then let the glaze sit for about 15 minutes before drizzling it over the cake.Next time, I would let it cool a bit longer just to see if the glaze thickens any more as it cools. It seemed a wee bit liquid-y as I drizzled it over the cake. A lot of the glaze ran down and pooled under the cake - after I glazed it, I transferred the cake to this serving platter so that it wasn't sitting in a pool of glaze.

Also, we need to do a better job of keeping our brown sugar from turning into a solid deadly block of sugar. There were so many hard blobs that even though I stirred and stirred and it looked like everything had dissolved, once I drizzled the glaze onto the cake, I could see tiny round blobs of hard brown sugar.
In spite of the tiny brown sugar blobs, the cake was delicious. Definitely a 'make again' cake.

3 comments:

  1. The two of you make some delicious looking deserts! This may be a v-day treat for Jared and I.

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  2. That cake looks delicious! I need to get a new bundt pan. Mine is the funkiest shape and doesn't make for such a lovely dessert.

    Excited to have found another Pittsburgh blogger!!

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