Chocolate Cinnamon Cake with Mocha Buttercream

Introduction

The mix of Ibarra or semisweet chocolate with unsweetened chocolate gives this cake a deep chocolate base, and the cinnamon keeps it from tasting one-note. You bake it in a deep 9-inch springform pan, split it into three layers, and finish it with mocha buttercream, so it fits a dinner dessert, celebration cake, or make-ahead weekend bake.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 25 minutes
• Servings: 10 servings

Ingredients

• Nonstick cooking spray
• 3 ounce Ibarra or semisweet chocolate
• 3 ounces unsweetened chocolate
• 2 cups cake flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon (increase to 2 teaspoons if using the semisweet chocolate)
• 1 cup (2 sticks) butter, softened
• 1 cup plus 2 white granulated tablespoons sugar
• 1 teaspoon vanilla
• 4 large eggs
• 1 cup milk
• Mocha Buttercream
• Cinnamon, unsweetened cocoa, and confectioner's sugar, optional toppings

Instructions

1. Preheat oven to 350°F.
2. Generously spray a deep 9-inch springform pan with nonstick cooking spray.
3. Melt the chocolates in a double boiler or in a microwave oven at low power.
4. Set aside to cool.
5. Sift together the flour, baking powder, salt, and cinnamon into a medium-size bowl.
6. Place the butter and sugar in a large mixing bowl and cream at high speed with an electric mixer.
7. Add the vanilla and the eggs, one at a time, beating well after each.
8. Pour in the cooled chocolate mixture, and beat well until everything is incorporated.
9. Add ⅓ of the flour mixture, and stir until it is just barely incorporated, then pour in half the milk.
10. Stir briefly, then repeat with another ⅓ of the flour and the remaining milk.
11. Add the rest of the flour mixture and stir just enough to blend. Don't over mix, or the cake will toughen.
12. Spread into the prepared pan and bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
13. Cool completely before assembling and frosting.
14. Cut the cake into 3 equal layers, using a long serrated knife and a gentle sawing motion.
15. Spread mocha buttercream between the layers, and stack them evenly.
16. Spread more buttercream on the sides and the top.
17. Artfully sprinkle the top with extra cinnamon, cocoa, and confectioner's sugar, if desired.

Variations

• Use semisweet chocolate in place of Ibarra chocolate and increase the cinnamon to 2 teaspoons, as noted in the ingredient list. The cake turns a little sweeter and the cinnamon reads more clearly.
• Skip cutting the cake into 3 equal layers and frost it as a single cake. You get a thicker slice with less filling, and assembly is simpler.
• Replace the Mocha Buttercream with plain chocolate buttercream. You keep the chocolate focus but lose the coffee note in the finish.
• Replace the Mocha Buttercream with vanilla buttercream. The cake tastes lighter overall, and the cinnamon stands out more against the frosting.
• Leave off the optional cinnamon, unsweetened cocoa, and confectioner’s sugar topping. The cake looks cleaner and the top tastes a little less dry and bitter.

Tips for Success

• Let the melted chocolates cool before adding them in step 8 so they do not melt the butter mixture or affect the batter texture.
• Cream the butter and sugar until the mixture looks lighter and fluffier, not just combined; that helps the cake bake up with a finer crumb.
• After the last flour addition in step 11, stop mixing as soon as the dry streaks disappear. Overmixing will make the cake firmer and less tender.
• Bake until a toothpick comes out clean and the center springs back lightly when pressed.
• Cool the cake completely before cutting the layers in step 14, or the layers can tear and the buttercream can slide.

Storage and Reheating

Store the frosted cake in a cake carrier or airtight container in the refrigerator for up to 4 days. If you want to freeze it, chill the cake until the buttercream is firm, then wrap the whole cake or individual slices tightly in plastic wrap and foil and freeze for up to 2 months.

This cake is better brought back to room temperature than reheated. Set refrigerated slices out for 20 to 30 minutes before serving, or microwave a slice for 5 to 10 seconds on low power if you want to soften it slightly without melting the buttercream.

FAQ

Can you use semisweet chocolate instead of Ibarra chocolate?

Yes. Increase the cinnamon to 2 teaspoons, as written in the ingredient list, so the spice still comes through.

Do you need a springform pan?

A deep 9-inch springform pan makes unmolding easier, especially for a tall cake you plan to split into layers. If you use a regular deep cake pan, line the bottom well and cool the cake completely before turning it out.

Can you make the cake ahead of time?

Yes. Bake the cake a day ahead, let it cool fully, wrap it well, and frost it the next day.

Can you skip the mocha flavor in the frosting?

Yes. Use a plain chocolate or vanilla buttercream instead of Mocha Buttercream if you want to avoid the coffee note.