Wednesday, 12 February 2014

Chocolate Cinnamon Bundt Cake

Is there anything called over-indulgence with respect to bundt cakes? As the new owner of bundt pans it is indeed natural for one to try out various recipes. This is with a large bundt (12-cup) pan.

I once again turned to Divya's blog for a chocolate-cinnamon-bundt cake.

Butter – ½ cup
Water – 1 cup
Vegetable oil – ½ cup
Cocoa powder – 5 tbsps[I used Cadburys]
Plain flour – 1 ½ cups
Wholewheat flour – ½ cup
Sugar – 1 1/2 cups
Salt – ½ tsp
Buttermilk – 1 cup (replaced 2 eggs with half a cup of buttermilk)
Baking soda – 1 tsp
Cinnamon – 1 ½ tsps
Vanilla extract – 1 tsp

Preheat the oven to 375 degrees F (190 degrees C). I set it to 180 degrees C.
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 both flours, 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.
Add the cinnamon, and vanilla to the batter. Pour batter into prepared pan.
Bake 35-40 minutes.[Mine took 10 minutes extra]. Allow cake to cool completely in the pan.
Verdict: Wonderfully rich and moist cake. But I usually prefer cakes that do not use oil. That is just my taste I suppose. But for the glossy look and moisture in the cake, I loved the taste.

priya's signature image at photobucket

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