SUPER MOIST CHOCOLATE CAKE WITH CHOCOLATE-CINNAMON TOPPING
To serve, place a piece of cake on a plate and top with a dollop of chocolate mousse. Sprinkle with powdered sugar and a drizzle of chocolate syrup, if desired.
Provided by Sandra Lee
Categories dessert
Time 1h35m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Lightly coat with cooking spray the bottom only of a 9 by 13 inch glass cake pan.
- FOR CAKE: Set grated zucchini in a mesh strainer over a bowl and lightly press with a spatula to release water. In a large mixing bowl, combine the cake mix, cinnamon, eggs, egg whites, nonfat yogurt, and applesauce. Beat on low speed with an electric mixer for 2 minutes, scraping the sides of the bowl often. Fold in drained grated zucchini. Pour into prepared cake pan.
- Bake for 45 to 50 minutes or until toothpick inserted into the center of the cake comes out clean. Cool completely. When cool, invert cake onto a large plate or platter, and cut cake into 12 large squares with a clean, sharp knife.
- FOR MOUSSE TOPPING: While cake is baking, combine tofu, pudding mix and cinnamon in a bowl. Using an electric mixer beat on high speed for 2 minutes. Fold in the whipped topping with electric mixer on low speed. Cover and refrigerate until ready to serve.
- To serve, cut each cake square in half diagonally to make 2 triangles. Use a spoon to decorate each plate with chocolate sauce, set 2 cake triangles on each plate, sprinkle generously with confectioners' sugar and cocoa powder, and dollop with chocolate mousse.
CINNAMON CHOCOLATE POUND CAKE
Enjoy this baked cinnamon chocolate pound cake - a delightful dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350° F. Grease bottom and sides of 9x5 inch loaf pan with shortening; lightly flour.
- In large bowl, beat sugar, butter and eggs with electric mixer on low speed 1 minute, scraping bowl occasionally. Add remaining ingredients; beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 2 hours.
Nutrition Facts : Calories 360, Carbohydrate 51 g, Cholesterol 60 mg, Fiber 1 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 420 mg
CINNAMON CHOCOLATE CAKE
The best thing about this cake is how good it tastes. The next best thing is I can prepare it in about 45 minutes, since it gets frosted while still warm. I've even dashed home from work at lunch, baked this dessert and returned with it for an afternoon celebration. -Rosemary Woodrow, Sparks, Nevada
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 24-30 servings.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 260 calories, Fat 14g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 133mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE CHUNK-CINNAMON COFFEE CAKE RECIPE
Skip the line at the bakery to make our Chocolate Chunk-Cinnamon Coffee Cake Recipe! This cinnamon coffee cake recipe is easy to make and delicious.
Provided by My Food and Family
Categories Baking Ingredients
Time 1h15m
Yield 32 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CINNAMON CHOCOLATE BUNDT CAKE RECIPE - (4.1/5)
Provided by Foodiewife
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F. Grease a large bundt pan with cooking spray. Put butter, water, oil, and cocoa in a medium saucepan. 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. Then, 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 in a bundt cake pan at 375°F for 30-35 minutes (the original recipe says 25 minutes but mine has been raw at this point). Cool in the pan (I depanned mine after about 20 minutes with no problems). Allow cake to cool completely in the pan.
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.
Nutrition Facts : Calories 540 kcal, Carbohydrate 74 g, Protein 6 g, Fat 26 g, SaturatedFat 18 g, Cholesterol 61 mg, Sodium 283 mg, Fiber 2 g, Sugar 52 g, ServingSize 1 serving
CINNAMON CHOCOLATE CAKE
A healthy hint of cinnamon gives this chocolate cake an extra step up over the expected sheet cake. Its sweet frosting is full of crunchy pecans. -Victor Clifford, San Jose, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 15 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 575 calories, Fat 30g fat (12g saturated fat), Cholesterol 58mg cholesterol, Sodium 291mg sodium, Carbohydrate 74g carbohydrate (57g sugars, Fiber 3g fiber), Protein 5g protein.
CINNAMON CHOCOLATE CAKE
Make and share this Cinnamon Chocolate Cake recipe from Food.com.
Provided by loof751
Categories Dessert
Time 35m
Yield 16-20 serving(s)
Number Of Ingredients 17
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.
CHOCOLATE SAKE CINNAMON CAKE
Make and share this Chocolate Sake Cinnamon Cake recipe from Food.com.
Provided by loveleesmile
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°.
- Coat a 12-cup Bundt pan with cooking spray, and sprinkle pan with 3 tablespoons sugar.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a large bowl; stir well.
- Place 2 cups sugar and butter in a large bowl; beat with a mixer at medium-high speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine milk and sake; stir into egg mixture. Add egg mixture to flour mixture; stir until combined. Fold in chocolate. Spoon batter into prepared pan.
- Bake at 350° for 55 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on a wire rack.
Nutrition Facts : Calories 260.3, Fat 8, SaturatedFat 4.6, Cholesterol 68.7, Sodium 214.6, Carbohydrate 43.2, Fiber 2.2, Sugar 28, Protein 4.6
CINNAMON CHOCOLATE CAKE
Provided by Molly O'Neill
Categories weekday, dessert
Time 40m
Yield Four servings
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Grease a 10-by-14-inch cake pan with vegetable oil. Set aside. Sift flour, cinnamon and 2 tablespoons of cocoa together twice. Set aside.
- Combine the eggs, egg white, sugar and lemon juice in a double boiler. Heat over medium heat until the mixture coats the back of a spoon, stirring constantly. Pour into a mixing bowl. Whisk until completely cooled. Fold in the flour mixture. Pour into the prepared pan. Bake until cooked through, about 15 to 20 minutes. Dust with remaining cocoa. Serve immediately.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 5 grams, Carbohydrate 56 grams, Fat 8 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 105 milligrams, Sugar 34 grams, TransFat 0 grams
CHOCOLATE-CINNAMON SWIRL CAKE
Recipe passed to me a few months ago by an aunt. Make sure to use high quality cocoa for a richer flavor. This will keep well in a fridge and can be reheated in the microwave (covered loosely with a paper towel or napkin).
Provided by SAPHIRA
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x12-inch glass baking dish.
- Mix together sugar, cocoa powder, and cinnamon in a small bowl; set topping aside.
- Combine butter and cream cheese in a large bowl; beat with an electric mixer until smooth and creamy. Add sugar and mix until well blended. Mix in vanilla extract. Add eggs, one at a time, beating well after each addition. Sift in flour and baking powder and blend until thoroughly combined. Fold in chocolate chips.
- Pour 1/2 of the batter into the prepared baking dish and sprinkle with 1/2 of the cinnamon topping. Spread remaining batter on top and sprinkle with remaining topping.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes. Cool on a wire rack for 5 minutes. Serve warm.
Nutrition Facts : Calories 493.4 calories, Carbohydrate 60.1 g, Cholesterol 115.8 mg, Fat 26.8 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 16.2 g, Sodium 247.7 mg, Sugar 39.4 g
CHOCOLATE-CHERRY CAKE
Topped with a pompadour of airy whipped cream frosting - which tastes comfortingly of hot cocoa - this cake is reminiscent of Black Forest gâteau but with more chocolaty depth. The cake's dark chocolate flavor is enhanced by Dutch-processed cocoa powder, which produces a much deeper, Oreo-like chocolaty taste than natural unsweetened cocoa powder. A glossy, cherry-red layer of preserves keeps the crumb moist and tender, and a splash of almond extract evokes the aromatic bittersweetness of kirsch or maraschino cherries (cherries are, after all, in the same family as almonds). Don't forget the actual cherries on top; they'll make you happy.
Provided by Eric Kim
Categories cakes, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Prepare the cake: Heat the oven to 350 degrees. Grease an 8-inch square baking pan with olive oil.
- In a medium bowl, whisk together the sugar, flour, cocoa powder and baking powder until evenly distributed and no lumps remain. To a separate large bowl, add the 1/2 cup oil, eggs, milk, almond extract and salt and whisk until smooth, at least 30 seconds. Gently whisk the dry ingredients into the wet ingredients until the last streak of flour disappears.
- Transfer the batter to the prepared pan and tap gently against the counter to pop excess air bubbles. Bake until a skewer or cake tester inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pan.
- Microwave the cherry preserves in a small bowl in 30-second intervals or in a small saucepan over medium heat until looser and slightly liquidy. Spread the preserves evenly over the cooled cake.
- Make the frosting: In a large bowl, combine the sugar, cocoa powder and salt and pour over the hot water. Either by hand or with an electric mixer, whisk until smooth. Add the heavy cream and continue whisking until billowy soft peaks form. When you turn the whisk upside-down, a peak of cream should flop over slightly like a Santa hat. Spread the frosting over the cake and, if using, garnish with the cherries. Serve immediately or cover and refrigerate until ready to serve.
CHOCOLATE-CINNAMON SUNDAE CAKE
Bisquick Heart Smart® recipe! Add a touch of spice to chocolate cake and ice cream sundaes!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 9
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease bottom and sides of 8-inch square pan with shortening or spray with cooking spray; lightly flour.
- In medium bowl, beat all ingredients except chocolate syrup, 1/2 teaspoon cinnamon and the ice cream with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, in 1-quart saucepan, heat chocolate syrup and 1/2 teaspoon cinnamon over medium-low heat, stirring occasionally, until warm. Serve sauce warm or cool. Drizzle sauce over warm or cool cake. Serve with ice cream.
Nutrition Facts : Calories 260, Carbohydrate 49 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 30 g, TransFat 1 g
CHOCOLATE-CINNAMON BREAD
Cinnamon and Dutch chocolate pair for an extremely rich, indulgent flavor. The texture of this chocolate-cinnamon bread is very similar to pound cake.
Provided by faeriechef
Categories Bread Quick Bread Recipes
Time 1h20m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans and line the bottoms with parchment paper.
- Sift flour, cocoa powder, cinnamon, salt, baking powder, and baking soda together into a bowl. Whisk buttermilk, water, and vanilla extract together in a separate bowl.
- Combine butter and sugar in a third, large bowl; beat with an electric mixer until light and creamy, about 5 minutes. Add eggs, one at a time, beating after each addition until egg is completely incorporated. Add flour mixture in 3 batches, alternating with buttermilk mixture, beating batter briefly after each addition until just blended. Divide batter evenly between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 321.5 calories, Carbohydrate 44 g, Cholesterol 83.5 mg, Fat 15.6 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 10.6 g, Sodium 191.9 mg, Sugar 30.8 g
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- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a large bowl; stir well.
- Place 2 cups sugar and butter in a large bowl; beat with a mixer at medium-high speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine milk and sake; stir into egg mixture. Add egg mixture to flour mixture; stir until combined. Fold in chocolate. Spoon batter into prepared pan.
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