Chocolate Cinnamon Bundt
I Like Big Bundts 2013 - Day 15
Happy National Bundt Day! November 15th is one of my favorite days of the year! :) I don't know who made up this silly food holiday, but I'm glad they did.
I hope you make a Bundt to celebrate the inverted, curvy cake! If you do celebrate today, let me know by filling out this ONLINE FORM and submitting a photo - I'm going to do a round-up of yummy cakes. (You don't need a blog to join in). If you want, I'll send you some food gift tags that you can put on a slice of Bundt cake that you give to friends and family. (Don't have a photo of these yet, because I haven't made them yet ;) If you live in the US, you'll be entered in a raffle for a cool Jubilee Bundt pan too! Notes: Bundts need to be made within the last 30 days, and deadline to enter is Nov 23, 2013. This is not sponsored - I'm paying for this.
I make this cake All. The. Time.
If you invite me to a meeting next week, I'm likely to show up with this Bundt.
You just got home with a new baby? This Bundt might show up on your doorstep.
And you should make it too! Each year I have profiled this Bundt because it's my go-to Bundt and so versatile - I've made cupcakes with the recipe too.
some milk and vinegar.
See this earlier post for step-by-step instructions with photos!
Thank you sooooo much for following along on my crazy adventure (I'm not the crazy cat lady, I'm just the crazy Bundt lady). Although it was the "light" edition with only 15 days of bundts this year, I'm going to take a breather and rest for a bit... Happy Bundt Day to you and yours! - mary the food librarian
Chocolate Cinnamon Bundt
1 cup water
1/2 cup vegetable oil
1 stick (1/2 cup) butter
1/4 c plus 1 T (or 5 T) cocoa (I have used both Dutch processed and natural cocoa with fine results). I used 30 grams of Hershey's Cocoa.
2 cups (280 grams) all-purpose flour
2 cups (400 grams) sugar
1/2 t salt
1 1/2 t cinnamon
1/2 c buttermilk
1 t baking soda
1 t vanilla
Prepare 10-cup or 12-cup Bundt pan (I prefer to use Pam with Flour or Bakers Joy but you can also butter and flour the pan). Preheat oven to 375 degree.
1. In a large bowl, whisk together: flour, sugar, salt, cinnamon
2. Bring to a boil in a pot: Water, oil, butter and cocoa. Once it reaches a boil, remove from heat.
3. Add the chocolate mixture to the flour and whisk by hand until combined.
4. Add the buttermilk and baking soda and mix.
5. In a small bowl, combine the eggs and vanilla. Add to the batter and combine.
6. Pour batter into prepared Bundt pan.
7. Bake at 375 degrees for 30-35 minutes (depending on your oven and pan), until a wooden skewer comes out clean.
8. Remove from oven and let sit on a wire rack for 15 minutes. Invert onto wire rack and let cool completely.
9. Dust with powdered sugar and enjoy.
I Like Big Bundts 2013
Day 15: Chocolate Cinnamon Bundt (this post)
Day 14: Lemon Blueberry Ricotta Bundt
Day 13: Fresh Ginger & Molasses Bundt
Day 12: Matcha Green Tea Crème Fraîche Bundt
Day 11: Triple Chocolate Bundt
Day 10: Biscoff Speculoos Cookie Butter Bundt
Day 9: Zucchini Bundt with Chocolate Ganache
Day 7: Cranberry Crème Fraîche Bundt
Day 6: Banana Chocolate Chip Bundt
Day 5: Lemon Poppy Seed Bundt
Day 4: Moosewood's Fresh Apple Spice Bundt Cake
Day 3: Butterscotch Bundt Cake
Day 2: Ultimate Lemon Pound Cake Bundt
Day 1: Orange Marmalade Jubilee Bundt