Growing up cake was my dessert of choice. And at my house, we took cake very seriously. With the exception of Entenmann’s Pound Cake, it never came out of a box or a wrapper. I can actually safely say that most people in my family are cake snobs and for the most part, only like the kind that is made by fellow Dominicans. More on that in a later post…. But any and every occasion for us is an excuse to get a huge (and tasty) Dominican cake.
Luckily, my taste for cake has evolved and with age, my love of cake has grown even more. And thanks to the blogoverse, inspiration for a new cake creation is just a few clicks away.
So recently, I reached out to Mary, The Food Librarian, in search of a tasty bundt cake. I was looking specifically for a bundt since it bakes in one pan that fits perfectly in my counter top electric convection oven, which helps me make and enjoy cake in the summer despite the soaring temperatures. I reached out to Mary specifically because she is THE QUEEN of the bundt cake. Check out her blog and see for yourself.
Mary suggested that I make a Cinnamon Chocolate Bundt which sounded glorious and tasted even better. Even though I love a nicely frosted cake, the true test of a great cake is that it tastes good undressed. So I left this beauty unglazed. This naked cake was exactly what I was craving – light, moist, fluffy and flavorful. And making it was a treat too – no special equipment needed and no need to wait for ingredients to come to room temperature. From start to finish, it literally comes together in no time.
Thanks for the recipe Mary and for sharing your love on bundts with us all.
Cinnamon Chocolate Bundt Cake
1 cup water
1/2 cup vegetable oil
1 stick (1/2 cup) butter
1/4 cup plus 1 tablespoon (or 5 tablespoons) cocoa
2 cups all-purpose flour
2 cups sugar
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
Bring to a boil in a pot: water, oil, butter and cocoa.
In a large bowl, combine together with a whisk: flour, sugar, salt, cinnamon. Add the chocolate mixture to the flour and mix until combined. Add the buttermilk and baking soda and mix. In a small bowl, combine the eggs and vanilla. Add to the batter and combine.
Pour batter into greased 10 or 12-cup Bundt pan and bake in a preheated 375 degree oven for 30-35 minutes (the original recipe says 25 minutes, so start checking then). Cool in pan. Top with a dusting of powdered sugar or a simple glaze of powdered sugar and milk or water.