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Cocoa Cinnamon Cake With Mocha Mint Icing  Print

This recipe (Icing recipe from Bon Appétit) appeared in I’m Dreaming of a…Dinner in New York City! on 27 Nov 2009
 

Cocoa Cinnamon Cake With Mocha Mint Icing1/2 cup butter
1/2 cup light–colored oil (I always use grapeseed oil)
1 cup water
2 cups flour
1/2 cup unsweetened cocoa powder
2 teaspoons ground cinnamon
2 cups sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs, lightly beaten
1 teaspoon vanilla extract
 
1/2 cup brown sugar
2 teaspoons instant espresso powder
2 tablespoons water
1/4 cup (1/2 stick) unsalted butter
1/4 cup semisweet chocolate chips
 
2–3 ounces of chopped white/dark chocolate peppermint bark
1–2 tablespoons of little red cinnamon candies
1–2 tablespoons of chocolate pearls (I used the crispy variety)
1 tablespoon of clear glitter flakes
 
Preheat oven to 350° F. Generously grease a large (12–15 cup) bundt pan with cooking spray or oil.

Bring the butter, oil and water to a boil in a saucepan. Remove from heat and set aside.

Sift the next six ingredients together in a mixing bowl. Pour the hot butter mixture into the bowl and stir well.

Mix together the last 3 ingredients in a small bowl and then add into the bowl of batter and stir.

Pour the batter into the prepared bundt pan and bake for 40 minutes (or until a toothpick tests clean).

Allow the cake to cool completely in the pan before attempting removal (otherwise it could break).

Meanwhile, stir the brown sugar, espresso powder and 2 tablespoons of water together in a small saucepan over medium heat until the sugar melts. Remove from heat. Add butter and the chocolate chips; stir until butter and chocolate melt. Cool slightly.

Once it has cooled, turn the cake onto a serving plate and drizzle the icing on with a spoon. Sprinkle the chopped chocolate peppermint bark, cinnamon candies, chocolate pearls and glitter flakes on top of the icing before it has a chance to set up. Serve it up!

WI wine recommendation: With its cinnamon spice as a base and the mocha mint on top, this cake pairs well with an off–dry Riesling.