Cinnamon Chocolate Cake
Recipe:
Batter:
1 1/4 cup granulated sugar
3 eggs, room temperature
1/4 tsp salt
1 cup buttermilk
1/2 tsp vanilla bean paste
1 cup neutral based oil like avocado or canola oil
2 cups flour
2 1/4 tsp baking powder
Filling:
1/4 cup cocoa powder
1/4 cup powdered sugar
2 tsp cinnamon
Topping:
3/4 cup flour
1/3 cup light brown sugar
1/4 cup granulated sugar
1 tsp cinnamon
1/4 cup or 4 tbsp unsalted butter, cubed
1/3 cup chocolate chips
Directions:
In two separate bowls mix the filling ingredients and topping ingredients and set aside. For the filling, add cocoa powder, powdered sugar, and cinnamon. Mix well and set aside. For the topping, add the flour, light brown sugar, granulated sugar, cinnamon to a bowl then add the cubed butter into the bowl and with your fingers rub the butter with the dry ingredients to form crumbs. Set the crumb mixture aside.
In a separate clean bowl or using a stand mixer, add the eggs and sugar to the bowl.
Note: We will use the Genoise cake method to whip the eggs until they are fluffy but you can also skip this step and just whisk the eggs until the sugar is incorporated if you don’t have a hand mixer/ stand mixer. The Genoise method will help you get a fluffier cake!
Using a hand mixer or a stand mixer, whip the eggs, sugar, and salt on low for 1 min. then start whipping the eggs on medium high for 4-6 min. The goal is to achieve a fluffy mixture and dissolve the sugar with the eggs. Stop whipping when you pull the whip attachment and the mixture can form a “figure 8” or a line for 3 seconds.
Add the buttermilk and vegetable oil to the whipped egg mixture and fold gently with a rubber spatula without over mixing and deflating the eggs. Just 2-3 folds. OR mix on low speed with the stand mixer.
Add the flour and baking powder on top of the wet mixture using a sieve. This is an important step to avoid flour clumps.
Start folding the wet ingredients and the dry ingredients gently until all the ingredients are incorporated. It’s important to fold gently in order to avoid deflating the batter.
Using a 9 in spring form pan, brush the pan with butter and then dust it with flour or add a parchment paper. You can also use a loaf pan or a regular round cake pan but it will require a longer baking time.
Add half the batter in the spring form pan, then add the cocoa, powdered sugar, and cinnamon filling in the middle, then top with the rest of the batter.
Then add the topping or crumb on top of the second batter. Spread evenly. Then spread the chocolate chips on top.
Pre-heat the oven to 350 Fahrenheit to bake the cake. (Note only place the pan once the oven reaches 350 F and wait for 20 min., you can preheat the oven when you start making your batter in the beginning)
Bake for 45 -50 min. or when you insert a stick and it comes out clean.
If you are baking in a loaf pan, the cake will take 1 hour and 10 min.
Note: even if you’re tempted, DO NOT open the oven before 40 min., you will risk ruining your cake and regardless the cake is not done before 40 min.
Remove cake from oven and allow it to cool. Then dust with powdered sugar.
