It was R Sr.'s birthday two days ago and the boys asked for a different chocolate cake. I had bought a new bundt cake pan and wanted to test it. So, this recipe was the perfect one to try on. Very easy to make with very little preparation ahead of time and with ingredients that are at hand.
The cake turned out nice and moist, without either of the key ingredients dominating (chocolate/cocoa, espresso or cinnamon). The recipe also asked for Mocha icing (sugar, butter and espresso). I thought adding espresso again would kill the flavor of the cake and so, decided to go with buttercream frosting.

Ingredients:
1 cup boiling water
1/2 cup natural unsweetened cocoa powder
2 tsp instant espresso powder
2 cups unbleached all purpose flour
2 tsp ground cinnamon
1 tsp salt
2 cups golden brown sugar
1 cup vegetable oil
1 tsp vanilla extract
2 large eggs
1 1/4 cups mini semi-sweet chocolate chips (recipe asks for 1 cup, but I think the extra 1/4 cup added to the flavor)
Method:
Preheat oven to 350 degrees Fahrenheit. Brush a 12 cup nonstick Bundt pan with butter, and sprinkle APF all over the buttered pan. Tap out the excess flour.
Whisk the boiling water, cocoa powder, and espresso powder and keep aside. Whisk flour, baking powder, cinnamon and salt in a medium bowl. Using electric mixer, beat brown sugar, oil and vanilla in a large bowl to blend. Add eggs, beat to blend. Beat mixture until smooth, about 30 seconds longer. Beat in half of the flour mixture, then cocoa mixture. Add remaining flour mixture, beat to blend. Fold in the chocolate chips. Pour the batter into pan.
Bake pan for about 50 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes and invert cake on to rack to cool completely.
Classic Vanilla Buttercream Frosting:
1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!) Ideal texture should be like ice cream
3-4 cups confectioners (powdered) sugar, SIFTED
1/4 teaspoon table salt
1 tablespoon vanilla extract
up to 4 tablespoons milk or heavy cream
Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.
Source:
Cake: Bon Appetit
Frosting: Savory Sweet Life





















