Chocolate Cinnamon Cake

Chocolate Cinnamon Cake


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Chocolate Cinnamon Cake


2 Cups Unbleached Flour

1/3 Cup Unsweetened Cocoa Powder

1 ½ Teaspoons Baking Powder

¾ Teaspoon Baking Soda

2 Teaspoons Ground Cinnamon

½ Teaspoon Salt

1 Cup Butter

1 ¼ Cups Sugar

2 Teaspoons Vanilla Extract

4 Eggs

1 Cup Sour Cream

1 Cup Semisweet Chocolate Chips

1 Cup Chopped Pecans

¼ Cup Sugar

1 Teaspoon Ground Cinnamon

Preheat the oven to 350° F. Prepare a bundt pan. Sift together the flour, cocoa, baking soda, baking powder, 2 teaspoons cinnamon and salt. Set aside. In a medium bowl beat the butter and 1 ¼ cups of sugar. Beat with an electric mixer on high until light and fluffy. Reduce the speed to medium and beat in the vanilla. Next beat in the eggs one at a time. Reduce the speed to low and alternately beat in the flour mixture and sour cream. Combine just until blended. In a separate small bowl combine the chocolate, pecans, ¼ cup sugar and 1 teaspoon cinnamon for the crumb mixture. Pour half of the batter in the bottom of the prepared bundt pan. Sprinkle half of the crumb mixture next and then the rest of the batter, ending with the last of the crumb mixture. Gently cut through the batter and crumbs with a knife. Bake for 45 minutes. Cover the top of the cake with foil and continue baking for 15 minutes longer until done. Remove from the oven and cool for 30 minutes on a wire rack. Remove from the pan and finish cooling. Sprinkle with powdered sugar. Serves 14


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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