This past weekend I wanted to use my mini bundt pans, which have been neglecting for a while. I was searching through the Food Librarian‘s blog for inspiration and came across her cinnamon chocolate bundt cake recipe, which she proclaimed to be her favorite bundt of all time! With such an endorsement, I decided to try it out.
I was a bit doubtful about whether I’d like the combination of chocolate and cinnamon. The Food Librarian said that the recipe was easy to put together, and it was. I didn’t even need an electric mixer. The cakes came out quite pretty, and they were delicious! Super moist and fluffy. Probably the most moist bundt cake I’ve made to date. There is enough chocolate flavor to satisfy chocolate lovers and the cinnamon adds a nice dimension to the taste. It’s not too much cinnamon so that it tastes like a spice cake, but it complements the chocolate well.
This may not be my favorite bundt recipe of all time, but it is definitely on my list of favorites.
Mini Cinnamon Chocolate Bundt Cakes (adapted from recipe found on Food Librarian)
Yield: approximately seven mini bundt cakes
1 cup water
1/2 cup vegetable or canola oil
1/2 cup butter
5 tbsp cocoa (I used natural cocoa, but Food Librarian says both dutch and natural work)
2 cups all-purpose flour
2 cups sugar
1/4 tsp salt
2 tsp cinnamon
1/2 cup buttermilk
1 t baking soda
1 tsp vanilla extract
1. Preheat oven to 350F.
2. In a pot, add water, oil, butter and cocoa and bring to a boil, stir until mixed.
3. In a large bowl, combine flour, sugar, salt, cinnamon with a whisk.
4. Add the chocolate mixture to the flour and mix until combined.
5. Add the buttermilk and baking soda and mix.
6. In a small bowl, combine the eggs and vanilla. Add to the batter and combine.
7. Greased mini bundt pans (I greased mine with Pam with Flour), then pour in batter. Bake in a preheated oven for approximately 20-25 minutes at 350F.
8. Cool in pan.
9. Top with a dusting of powdered sugar.