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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cinnamon Chocolate Cake Recipe

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This recipe for Cinnamon Chocolate Cake is from A Cookbook for My Girls: The recipes you grew up with, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1 C (2 sticks) unsalted butter, plus more for the pans
2 C self rising flour
2 C granulated sugar
1 1/4 tsp ground cinnamon
1/4 C unsweetened cocoa powder
3 large eggs
1/2 C plain yogurt
1 tsp pure vanilla extract

Frosting:
1 (12 oz) bag of semisweet chocolate chips
4 T unsalted butter
3 T whole milk

Topping:
1/2 C (1 stick) unsalted butter
1/3 C whole milk
2 T unsweetened cocoa powder
1 C powdered sugar
1 C chopped pecans
Directions:
Directions:
Preheat oven to 350º. Grease three 9" cake pans or one 9x13 inch sheet pans

Make the cake:
Sift the flour, granulated sugar and cinnamon. In a saucepan over medium heat, combine the butter, cocoa powder, and 1 C water and stir until the butter mixture is melted and smooth. Remove from the heat.

In a bowl, whisk together the eggs, yogurt, and vanilla until smooth.

Add the warm butter mixture and mix until fully blended. Add the flour mixture and beat until just combined.

Pour the batter into the pans. Bake until a cake tester or toothpick inserted into the center of the cake comes out clean. 22-25 minutes. If making a layer cake, let cool in the pans on wire racks for 10 minutes before unmolding onto wire racks. Let cool completely.

Make the frosting: Melt the chocolate chips, butter and milk into a microwave or double boiler, stirring until smooth. Let cool until spreadable. Frost the tops of the 3 cakes, stack them, and frost the sides with the remaining frosting, or simply frost the top if making a sheet cake.

Make the topping:

In a saucepan over medium heat, bring the butter, milk and cocoa powder to a boil. Stir in the powdered sugar and nuts. Let cool until warm, about 10 minutes, and pour over the cake. Let set before serving.

 

 

 

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