Cinnamon Chocolate Cake Recipes

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CINNAMON CHOCOLATE CAKE



Cinnamon Chocolate Cake image

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

2 cups all-purpose flour
2 cups sugar
1-1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup water
1/2 cup vegetable oil
1/2 cup butter, cubed
1/4 cup baking cocoa
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
FROSTING:
1/2 cup butter, cubed
1/3 cup heavy whipping cream
1/4 cup baking cocoa
1-1/2 teaspoons ground cinnamon
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup finely chopped walnuts

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.

CINNAMON CHOCOLATE CAKE



Cinnamon Chocolate Cake image

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

1/2 cup butter
1/2 cup vegetable oil
2 ounces unsweetened chocolate
1 cup water
2 large eggs, room temperature
2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
FROSTING:
1/2 cup butter
6 tablespoons 2% milk
2 ounces unsweetened chocolate
3-3/4 cups confectioners' sugar
2 teaspoons vanilla extract
1 cup chopped pecans

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



Cinnamon Chocolate Cake image

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

2 cups sugar
2 cups flour
1/2 cup margarine
1/2 cup shortening
4 tablespoons cocoa
1 cup water
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
1 (1 lb) box powdered sugar
1/3 cup cocoa
1 teaspoon vanilla
1/2 cup margarine
6 tablespoons evaporated milk (or regular)
1 1/2 cups chopped pecans

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 CHUNK-CINNAMON COFFEE CAKE RECIPE



Chocolate Chunk-Cinnamon Coffee Cake Recipe image

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

3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
3/4 cup chopped pecans
1-1/2 tsp. ground cinnamon
2 cups sugar, divided
2-2/3 cups flour
1-1/2 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
3/4 cup butter or margarine, softened
3 eggs
1 tsp. vanilla
1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream

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 CAKE



Cinnamon Chocolate Cake image

What makes this recipe different from the normal chocolate cake is the cola added. Do not use diet.

Provided by CoffeeB

Categories     Dessert

Time 1h5m

Yield 15 serving(s)

Number Of Ingredients 18

2 cups flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups mini marshmallows
3 tablespoons baking cocoa
1 cup cola
1/2 cup vegetable oil
1/2 cup butter, cubed
2 eggs, beaten
1/2 cup buttermilk
1 teaspoon vanilla
3 tablespoons cocoa
6 tablespoons cola
1/2 cup butter, cubed
3 3/4 cups powdered sugar
1 cup pecans, chopped, divided

Steps:

  • In a large bowl, sift together flour, sugar, baking soda, cinnamon and salt.
  • Stir in marshmallows.
  • Set aside.
  • In a small saucepan, bring the cocoa, cola, oil and butter to a boil.
  • Pour over flour mixture.
  • Mix well.
  • Stir in eggs, buttermilk and vanilla.
  • Pour into a greased 9x13 inch baking pan.
  • Bake at 350 degrees for 35-40 minutes.
  • Do not overbake.
  • Cool.
  • Frosting:.
  • In a large saucepan, bring the cocoa, cola and butter to a boil.
  • Remove from the heat.
  • Stir in powdered sugar and 3/4 cup pecans until blended.
  • Spread over cake.
  • sprinkle with remaining pecans.
  • Cool until frosting is set before cutting.

CINNAMON CHOCOLATE CAKE



Cinnamon Chocolate Cake image

Provided by Molly O'Neill

Categories     weekday, dessert

Time 40m

Yield Four servings

Number Of Ingredients 8

1 teaspoon vegetable oil
3/4 cup whole wheat flour
2 tablespoons ground cinnamon
3 tablespoons cocoa powder
6 eggs
1 egg white
2/3 cup sugar
1/2 teaspoon fresh lemon juice

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

CINNAMON-CHOCOLATE RIBBON CAKE



Cinnamon-Chocolate Ribbon Cake image

Categories     Cake     Mixer     Chocolate     Dessert     Bake     Winter     Cinnamon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 16

Cake
4 ounces semisweet chocolate, chopped
3 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
2 cups sugar
1 cup vegetable oil
1 cup whole milk
1 teaspoon vanilla extract
4 teaspoons ground cinnamon
Glaze
1/3 cup whipping cream
1/4 cup (1/2 stick) unsalted butter
2 tablespoons light corn syrup
6 ounces semisweet chocolate, chopped

Steps:

  • For cake:
  • Position rack in center of oven and preheat to 325°F. Butter 9 1/2- to 10-inch-diameter angel food cake pan. Line pan bottom with waxed paper; butter paper. Stir chocolate in top of double boiler set over simmering water until melted. Remove from over water.
  • Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat eggs in large bowl until foamy. Add sugar and beat until thick and fluffy, about 3 minutes. Gradually beat in oil. Beat in milk and vanilla. Add dry ingredients and beat just until blended.
  • Transfer 1 1/2 cups batter to small bowl; mix in melted chocolate. Mix cinnamon into remaining batter. Spread half of cinnamon batter in prepared pan. Spoon chocolate batter over. Top with remaining cinnamon batter. Using small knife, swirl batters to marbleize slightly.
  • Bake cake until test inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan on rack 10 minutes. Cut around pan sides and center tube. Turn cake out onto rack; peel off paper. Turn right side up; cool.
  • Glaze:
  • Combine cream, butter and corn syrup in heavy medium saucepan. Stir over medium heat until mixture simmers. Remove from heat; add chocolate. Whisk until chocolate melts and glaze is smooth. Let cool until glaze thickens slightly but is still spreadable, stirring occasionally, about 30 minutes.
  • Place cake on platter. Slide waxed paper strips under edge of cake. Spread glaze over cake. Remove paper. Chill until glaze sets. (Can be made 2 days ahead. Cover and keep chilled. Let stand at room temperature 1 hour before serving.)

CHOCOLATE MOUSSE CAKE WITH CINNAMON CREAM



Chocolate Mousse Cake with Cinnamon Cream image

Categories     Cake     Coffee     Chocolate     Dairy     Egg     Dessert     Bake     Freeze/Chill     Chill     Gourmet

Number Of Ingredients 13

For cake:
1/3 cup of water
1/3 cup sugar
1 stick (1/2 cup) unsalted butter, cut into pieces
12 ounces semisweet or bittersweet chocolate (not unsweetened), chopped coarse
6 large eggs
1/3 cup strong brewed coffee
2 tablespoons dark rum if desired
1/2 teaspoon cinnamon
For cream
1 cup well-chilled heavy cream
2 tablespoons sugar
1 teaspoon cinnamon

Steps:

  • Make cake:
  • Preheat oven to 325°F. Butter an 8-inch round cake pan (about 2 inches deep) and line bottom with a round of parchment paper or foil.
  • In medium saucepan bring water and sugar to a simmer over moderate heat, stirring occasionally. Add butter and simmer, stirring occasionally, until melted. Remove pan from heat and add chocolate, swirling pan to submerge chocolate in hot syrup. Let chocolate stand in syrup 3 minutes and whisk until smooth.
  • In a large bowl whisk together eggs, coffee, rum, and cinnamon. Add chocolate mixture, whisking until well combined, and pour into cake pan.
  • Put cake in pan in larger pan and add enough water to reach halfway up side of cake pan. Bake cake in middle of oven 45 minutes, or until slightly firm to the touch. Cool cake completely in pan on rack.
  • Cake may be kept in pan, wrapped in plastic wrap, and chilled 1 week or frozen 1 month. Thaw cake completely before proceeding.
  • Run a thin knife around pan to loosen cake and put pan on hot stove burner for 3 to 4 seconds. Invert cake onto a plate and remove parchment or foil. Bring cake to room temperature.
  • Make cream:
  • In a bowl with an electric mixer or whisk beat cream with sugar and cinnamon until it just holds stiff peaks.
  • Just before serving, spread cream over top of cake or spoon onto plates alongside individual pieces.

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Top Asked Questions

Can you add more cinnamon to Mexican chocolate cake?
Pour the frosting onto the cake while they are both warm. That will create a fudgy layer underneath the frosting that is simply delectable. You can add more cinnamon to this cake if you'd like. Increase it up to 2 teaspoons; in the cake, and up to 1/2 teaspoon in the frosting but don't go much higher than that.
What do you put on a cinnamon cake?
Pour the sweet and creamy amaretto glaze over the cake once it is cool, and top with sliced almonds and a sprinkling of cinnamon for a grown-up treat! This incredibly indulgent baked cheesecake with a cinnamon graham cracker crust and a cinnamon-spiced filling is topped with a chocolate ganache.
How do you make the frosting on a chocolate cake?
While the cake is baking, make the frosting. In a heavy saucepan, melt 2 squares of the chocolate and 1/4 cup butter together. Add powdered sugar, milk, cinnamon, and vanilla and beat well. You may need to add more milk or powdered sugar to reach the desired consistency. The frosting should be pourable and smooth, not stiff and spreadable.
How do you make a Mexican chocolate cake?
Preheat the oven to 350 F. Spray a 9 x 13-inch pan with nonstick baking spray containing flour and set aside. In a large saucepan, melt the chocolate and butter in the hot water and bring to a boil. Remove from heat and add the flour, sugar, cinnamon, and salt. Mix well with a wire whisk or eggbeater.

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