Chocolate cinnamon cake
Indulge in the rich flavors of our Chocolate Cinnamon Cake. Made with creamy butter, brown sugar, and vanilla extract for sweetness, combined with cocoa powder and a hint of cinnamon for a warm, spiced depth. Perfectly moist with buttermilk and sour cream, and topped with dark chocolate, this cake is a chocolate lover's dream. Easy to make and even easier to enjoy!
- 15 May 2024
- Cook time 40 min
- Prep time 20 min
- 6 Servings
- 11 Ingredients
Chocolate and cinnamon make a wonderfully decadent and aromatic combination in this cake recipe. Perfect for any occasion—from birthday celebrations to cozy evenings at home—this Chocolate Cinnamon Cake is straightforward to put together and guarantees to satisfy your sweet tooth. With rich dark chocolate, creamy butter, and the subtle warmth of cinnamon, this cake is bound to become a favorite.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch (23cm) round cake pan or line it with parchment paper.
- In a large mixing bowl, beat the softened butter and brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy. This should take about 3-5 minutes.
- Add the vanilla extract and mix until well incorporated.
- Add the eggs one at a time, beating well after each addition. Make sure the eggs are fully integrated into the butter-sugar mixture before adding the next.
- In a separate bowl, sift together the self-raising flour, cocoa powder, cinnamon, and baking soda.
- Gradually add the dry ingredients to the butter-sugar mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten and make the cake dense.
- Gently fold the melted dark chocolate and light sour cream into the batter using a spatula. Mix until just combined and the batter is smooth.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even bake.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. The edges should start to pull away from the sides of the pan, and the top should spring back when lightly pressed.
- Allow the cake to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once completely cooled, you can frost the cake with your favorite frosting, sprinkle it with powdered sugar, or enjoy it plain. Slice and serve.
Tips:
- Ensure your butter is at room temperature for easy mixing and a smoother batter.
- Sift the dry ingredients together to avoid lumps and ensure the baking soda and cinnamon are evenly distributed.
- Use good quality dark chocolate for a richer and more intense chocolate flavor.
- If you don’t have self-raising flour, you can make your own by adding 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to 1 cup of all-purpose flour.
- Don’t overmix the batter once you add the flour; overmixing can lead to a denser cake.
- Check for doneness by inserting a toothpick or cake tester into the center of the cake. If it comes out clean or with a few crumbs, the cake is done.
- Let the cake cool completely before icing or serving to allow the flavors to meld together.
And there you have it—a deliciously moist and flavorful Chocolate Cinnamon Cake to spoil your taste buds and impress your guests. This recipe is a delightful twist on your traditional chocolate cake, offering a wonderful depth of flavor thanks to the cinnamon and dark chocolate. Enjoy your homemade treat with a glass of milk or a cup of coffee. Happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 490kcal | 19% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 50g | 15% |
| Fiber 6g | 16% |
| Sugar 24g | 24% |
| Fat | |
| Fat 44g | 50% |
| Saturated 18g | 61% |
| Cholesterol 160mg | - |
| Vitamins | |
| Vitamin A 310ug | 35% |
| Choline 70mg | 12% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.10mg | 7% |
| Vitamin B3 0.61mg | 4% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 22ug | 6% |
| Vitamin B12 0.19ug | 8% |
| Vitamin C 0.06mg | 0% |
| Vitamin E 0.21mg | 1% |
| Vitamin K 3.08ug | 3% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.38mg | 0% |
| Iron, Fe 4.22mg | 38% |
| Magnesium, Mg 100mg | 24% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 230mg | 7% |
| Selenium, Se 12ug | 21% |
| Sodium, Na 260mg | 18% |
| Zinc, Zn 1.12mg | 10% |
| Water | |
| Water 27g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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