Chocolate Sake Cinnamon Cake Recipes

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CINNAMON CHOCOLATE CAKE



Cinnamon Chocolate Cake image

A healthy hint of cinnamon gives this chocolate cake an extra step up over the expected sheet cake. Its sweet frosting is full of crunchy pecans. -Victor Clifford, San Jose, California

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 15 servings.

Number Of Ingredients 19

1/2 cup butter
1/2 cup vegetable oil
2 ounces unsweetened chocolate
1 cup water
2 large eggs, room temperature
2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
FROSTING:
1/2 cup butter
6 tablespoons 2% milk
2 ounces unsweetened chocolate
3-3/4 cups confectioners' sugar
2 teaspoons vanilla extract
1 cup chopped pecans

Steps:

  • In a small saucepan, combine the butter, oil and chocolate. Cook and stir over low heat until chocolate is melted. Remove from the heat. Add the water; pour into a mixing bowl. Cool to room temperature. Beat in the eggs, sugar and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the chocolate mixture alternately with buttermilk. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° until a toothpick inserted near the center comes out clean, 30-35 minutes. Remove to a wire rack. , In a small saucepan, combine the butter, milk and chocolate. Cook and stir over low heat until the chocolate is melted. Remove from the heat. Stir in confectioners' sugar and vanilla until smooth; fold in pecans. Spread over warm cake. If desired, sprinkle with additional chopped pecans.

Nutrition Facts : Calories 575 calories, Fat 30g fat (12g saturated fat), Cholesterol 58mg cholesterol, Sodium 291mg sodium, Carbohydrate 74g carbohydrate (57g sugars, Fiber 3g fiber), Protein 5g protein.

CHOCOLATE-CINNAMON SWIRL CAKE



Chocolate-Cinnamon Swirl Cake image

Recipe passed to me a few months ago by an aunt. Make sure to use high quality cocoa for a richer flavor. This will keep well in a fridge and can be reheated in the microwave (covered loosely with a paper towel or napkin).

Provided by SAPHIRA

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 11

½ cup white sugar
5 teaspoons unsweetened cocoa powder
2 tablespoons ground cinnamon
1 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 ½ cups white sugar
2 teaspoons vanilla extract
4 eggs
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
¾ cup semisweet chocolate chips, or more to taste

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x12-inch glass baking dish.
  • Mix together sugar, cocoa powder, and cinnamon in a small bowl; set topping aside.
  • Combine butter and cream cheese in a large bowl; beat with an electric mixer until smooth and creamy. Add sugar and mix until well blended. Mix in vanilla extract. Add eggs, one at a time, beating well after each addition. Sift in flour and baking powder and blend until thoroughly combined. Fold in chocolate chips.
  • Pour 1/2 of the batter into the prepared baking dish and sprinkle with 1/2 of the cinnamon topping. Spread remaining batter on top and sprinkle with remaining topping.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes. Cool on a wire rack for 5 minutes. Serve warm.

Nutrition Facts : Calories 493.4 calories, Carbohydrate 60.1 g, Cholesterol 115.8 mg, Fat 26.8 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 16.2 g, Sodium 247.7 mg, Sugar 39.4 g

CHOCOLATE CINNAMON CAKE



Chocolate Cinnamon Cake image

With a hint of cinnamon, some cocoa, and drizzled in chocolate this chocolate cinnamon cake will satisfy your taste buds. Perfect for when you need a chocolate fix!

Provided by Joanna Cismaru

Categories     cake     Dessert

Time 1h

Number Of Ingredients 13

1/2 cup butter (unsalted)
1 cup water
1/2 cup vegetable oil
5 tablespoon cocoa powder
2 cups all-purpose flour
2 cups sugar
1/2 teaspoon salt
1/2 cup buttermilk
1 teaspoon baking soda
2 eggs (lightly beaten)
1 1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1 cup chocolate chips (melted to be drizzled over the cake (optional))

Steps:

  • Preheat the oven to 375 F degrees.
  • Grease a large bundt pan with cooking spray. Add the butter, water, oil, and cocoa to a medium saucepan and bring to a boil.
  • Meanwhile, whisk together flour, sugar, and salt in a mixing bowl. Pour the chocolate mixture into the bowl with the dry ingredients and mix well. Add the buttermilk and baking soda. Mix together the eggs, cinnamon, and vanilla in a small bowl, and add to the batter. Pour batter into prepared pan.
  • Bake 45 minutes or until you insert a toothpick in the middle of the cake and it comes out clean. Allow cake to cool completely in the pan.

Nutrition Facts : Calories 540 kcal, Carbohydrate 74 g, Protein 6 g, Fat 26 g, SaturatedFat 18 g, Cholesterol 61 mg, Sodium 283 mg, Fiber 2 g, Sugar 52 g, ServingSize 1 serving

CINNAMON CHOCOLATE CAKE



Cinnamon Chocolate Cake image

The best thing about this cake is how good it tastes. The next best thing is I can prepare it in about 45 minutes, since it gets frosted while still warm. I've even dashed home from work at lunch, baked this dessert and returned with it for an afternoon celebration. -Rosemary Woodrow, Sparks, Nevada

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 24-30 servings.

Number Of Ingredients 20

2 cups all-purpose flour
2 cups sugar
1-1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup water
1/2 cup vegetable oil
1/2 cup butter, cubed
1/4 cup baking cocoa
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
FROSTING:
1/2 cup butter, cubed
1/3 cup heavy whipping cream
1/4 cup baking cocoa
1-1/2 teaspoons ground cinnamon
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup finely chopped walnuts

Steps:

  • In a bowl, combine the first four ingredients. In a saucepan, combine the water, oil, butter and cocoa; bring just to a boil over medium heat. Pour over dry ingredients; mix well. Add eggs, buttermilk, vanilla and baking soda; mix well. Pour into a greased 15x10x1-in. baking pan. , Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., Meanwhile, for frosting, combine the butter, cream, cocoa and cinnamon in a saucepan. Cook and stir over medium heat until butter is melted and mixture is heated through. Remove from the heat; beat in sugar and vanilla until smooth. Stir in walnuts. Carefully spread over warm cake. Cool completely.

Nutrition Facts : Calories 260 calories, Fat 14g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 133mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE SAKE CINNAMON CAKE



Chocolate Sake Cinnamon Cake image

Make and share this Chocolate Sake Cinnamon Cake recipe from Food.com.

Provided by loveleesmile

Categories     Dessert

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 15

cooking spray
3 tablespoons sugar
2 cups all-purpose flour (about 9 ounces)
1 cup unsweetened cocoa powder
1 tablespoon instant coffee granules
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 cups sugar
1/2 cup butter, softened
4 large eggs
2 teaspoons vanilla
1/2 cup 2% low-fat milk
1/2 cup sake
2 ounces bittersweet chocolate, finely chopped

Steps:

  • Preheat oven to 350°.
  • Coat a 12-cup Bundt pan with cooking spray, and sprinkle pan with 3 tablespoons sugar.
  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a large bowl; stir well.
  • Place 2 cups sugar and butter in a large bowl; beat with a mixer at medium-high speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine milk and sake; stir into egg mixture. Add egg mixture to flour mixture; stir until combined. Fold in chocolate. Spoon batter into prepared pan.
  • Bake at 350° for 55 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on a wire rack.

Nutrition Facts : Calories 260.3, Fat 8, SaturatedFat 4.6, Cholesterol 68.7, Sodium 214.6, Carbohydrate 43.2, Fiber 2.2, Sugar 28, Protein 4.6

CHOCOLATE CHUNK-CINNAMON COFFEE CAKE RECIPE



Chocolate Chunk-Cinnamon Coffee Cake Recipe image

Skip the line at the bakery to make our Chocolate Chunk-Cinnamon Coffee Cake Recipe! This cinnamon coffee cake recipe is easy to make and delicious.

Provided by My Food and Family

Categories     Baking Ingredients

Time 1h15m

Yield 32 servings

Number Of Ingredients 12

3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
3/4 cup chopped pecans
1-1/2 tsp. ground cinnamon
2 cups sugar, divided
2-2/3 cups flour
1-1/2 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
3/4 cup butter or margarine, softened
3 eggs
1 tsp. vanilla
1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Heat oven to 350°F.
  • Combine chocolate, nuts, cinnamon and 2/3 cup sugar; set aside. Mix flour, baking soda, baking powder and salt.
  • Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Blend in vanilla. Beat in flour mixture alternately with sour cream.
  • Pour half the batter into 13x9-inch pan sprayed with cooking spray; top with half the chocolate mixture. Repeat layers.
  • Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool completely.

Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

CHILI CHOCOLATE CINNAMON CAKE



Chili Chocolate Cinnamon Cake image

Make and share this Chili Chocolate Cinnamon Cake recipe from Food.com.

Provided by Lorac

Categories     Dessert

Yield 10 serving(s)

Number Of Ingredients 17

1 1/2 cups buttermilk
1 cup butter
3/4 cup unsweetened cocoa powder
1 tablespoon dried ancho chile powder
2 cups granulated sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
2 eggs
1 1/2 teaspoons vanilla
1/2 cup finely chopped hazelnuts
1 1/2 cups chilled heavy cream
1/3 cup confectioners' sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla
1 (10 ounce) package frozen raspberries in light syrup, thawed (optional)

Steps:

  • ---ForThe Cake---.
  • Preheat oven to 350°F, grease, flour and line, with parchment paper, the bottom of 2 nine inch round cake pans.
  • In a heavy saucepan, whisk buttermilk, butter, cocoa and chili powder over medium heat until all the butter has melted.
  • In a large mixing bowl, whisk together sugar, flour, cinnamon, baking soda and salt.
  • In a small bowl, whisk eggs and vanilla.
  • Pour chocolate mixture over flour mixture and whisk until blended, add egg mixture and whisk again, then stir in hazelnuts.
  • Pour batter into prepared pans and bake 30- 35 minutes or until toothpick inserted in center comes out clean.
  • Transfer to to baking racks, cool 10 minutes, remove from pans, return to racks and cool completely.
  • ---ForThe Whipped Cream---.
  • Chill bowl and beaters in the refrigerator until cold.
  • Beat cream until it starts to thicken, add sugar and cream of tartar, continue beating until soft peaks form, add vanilla and beat until stiff peaks form.
  • ---ForThe Raspberry Squeeze Sauce---.
  • Puree raspberries and liquid in a blender or processor, strain in a sieve and store in squeeze bottle in the refrigerator (can be made 4-5 days ahead of time).
  • ---ToAssemble And Serve---.
  • Place one cake layer on a serving dish and top with 1/2 the whipped cream, add second layer and the remaining whipped cream.
  • Chill at least 2 hours.
  • Place cake slices on desert dishes and drizzle raspberry sauce in a decorative pattern around the edges.

CINNAMON CHOCOLATE CAKE



Cinnamon Chocolate Cake image

Provided by Molly O'Neill

Categories     weekday, dessert

Time 40m

Yield Four servings

Number Of Ingredients 8

1 teaspoon vegetable oil
3/4 cup whole wheat flour
2 tablespoons ground cinnamon
3 tablespoons cocoa powder
6 eggs
1 egg white
2/3 cup sugar
1/2 teaspoon fresh lemon juice

Steps:

  • Preheat oven to 325 degrees. Grease a 10-by-14-inch cake pan with vegetable oil. Set aside. Sift flour, cinnamon and 2 tablespoons of cocoa together twice. Set aside.
  • Combine the eggs, egg white, sugar and lemon juice in a double boiler. Heat over medium heat until the mixture coats the back of a spoon, stirring constantly. Pour into a mixing bowl. Whisk until completely cooled. Fold in the flour mixture. Pour into the prepared pan. Bake until cooked through, about 15 to 20 minutes. Dust with remaining cocoa. Serve immediately.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 5 grams, Carbohydrate 56 grams, Fat 8 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 105 milligrams, Sugar 34 grams, TransFat 0 grams

CINNAMON CHOCOLATE CAKE



Cinnamon Chocolate Cake image

Make and share this Cinnamon Chocolate Cake recipe from Food.com.

Provided by loof751

Categories     Dessert

Time 35m

Yield 16-20 serving(s)

Number Of Ingredients 17

2 cups sugar
2 cups flour
1/2 cup margarine
1/2 cup shortening
4 tablespoons cocoa
1 cup water
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
1 (1 lb) box powdered sugar
1/3 cup cocoa
1 teaspoon vanilla
1/2 cup margarine
6 tablespoons evaporated milk (or regular)
1 1/2 cups chopped pecans

Steps:

  • Sift sugar and flour into a large bowl.
  • In a saucepan, mix 1/2 cup margarine, shortening, 4 tablespoons cocoa, and water. Bring to a rapid boil.
  • Pour over flour/sugar mixture and mix well.
  • Add buttermilk, eggs, baking soda, cinnamon, and 1 teaspoon vanilla and blend well.
  • Pour batter into a greased 15x11 inch pan and bake at 400 degrees for 20 minutes.
  • To make topping, mix powdered sugar, 1/3 cup cocoa, 1 teaspoon vanilla, 1/2 cup butter, milk and blend well. Stir in pecans.
  • Pour over warm cake and use a warm knife to spread.

CAKE MIX CHOCOLATE COOKIES



Cake Mix Chocolate Cookies image

If these chocolate cake mix cookies look absolutely delicious, it's because they are! With a little helping hand from Betty Crocker™ cake mixes, you can create these irresistible treats in no time. We know how busy your week can get! And it gets better...these cake mix cookies are highly rated by those who have tried them before, so you can take our taste-inspired word that you'll fall in love with them too. We mean, chocolate cake cookies on demand, what's not to love?

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 30

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1/3 cup vegetable oil
1 teaspoon vanilla
2 eggs
1/4 cup sugar

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, mix cake mix, oil, vanilla and eggs with spoon until dough forms.
  • Refrigerate dough 15 to 30 minutes or as needed for easier handling. Shape dough into 1-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart.
  • Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store tightly covered.

Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 125 mg, Sugar 8 g, TransFat 0 g

CINNAMON CHOCOLATE CAKE



Cinnamon Chocolate Cake image

What makes this recipe different from the normal chocolate cake is the cola added. Do not use diet.

Provided by CoffeeB

Categories     Dessert

Time 1h5m

Yield 15 serving(s)

Number Of Ingredients 18

2 cups flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups mini marshmallows
3 tablespoons baking cocoa
1 cup cola
1/2 cup vegetable oil
1/2 cup butter, cubed
2 eggs, beaten
1/2 cup buttermilk
1 teaspoon vanilla
3 tablespoons cocoa
6 tablespoons cola
1/2 cup butter, cubed
3 3/4 cups powdered sugar
1 cup pecans, chopped, divided

Steps:

  • In a large bowl, sift together flour, sugar, baking soda, cinnamon and salt.
  • Stir in marshmallows.
  • Set aside.
  • In a small saucepan, bring the cocoa, cola, oil and butter to a boil.
  • Pour over flour mixture.
  • Mix well.
  • Stir in eggs, buttermilk and vanilla.
  • Pour into a greased 9x13 inch baking pan.
  • Bake at 350 degrees for 35-40 minutes.
  • Do not overbake.
  • Cool.
  • Frosting:.
  • In a large saucepan, bring the cocoa, cola and butter to a boil.
  • Remove from the heat.
  • Stir in powdered sugar and 3/4 cup pecans until blended.
  • Spread over cake.
  • sprinkle with remaining pecans.
  • Cool until frosting is set before cutting.

MEXICAN CHOCOLATE CAKE



Mexican Chocolate Cake image

Jazz up cake mix with a hint of cinnamon, creating a classic Mexican flavor combo.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 15

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
1 teaspoon ground cinnamon
Water, vegetable oil and eggs called for on cake mix box
3/4 cup granulated sugar
1/3 cup butter
4 to 5 tablespoons milk
3 cups powdered sugar

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. Make cake mix as directed on box--except add cinnamon to cake mix. Pour into pan.
  • Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
  • In 2-quart heavy saucepan, heat granulated sugar over medium-low heat 6 to 8 minutes, stirring constantly with wooden spoon and watching carefully, until sugar begins to melt. As sugar begins to melt, stir with wooden spoon until sugar is melted and golden brown. (Sugar becomes very hot and could melt a plastic spoon.) Remove from heat; carefully stir in butter and 1 tablespoon of the milk (mixture will become lumpy). Return to medium-low heat, stirring constantly, until mixture is smooth. Cool 5 minutes.
  • Add powdered sugar to caramel mixture; beat with electric mixer on low speed until well combined. Add 3 tablespoons milk, mixing until frosting is glossy and spreadable. If necessary, add up to 1 tablespoon more milk, 1 teaspoon at a time. Spread frosting over cake. Store loosely covered.

Nutrition Facts : Calories 360, Carbohydrate 58 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 45 g, TransFat 0 g

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