Monday, September 28, 2009

Chocolate Cinnamon Bundt Cake with Mocha Icing

mums the word.

"Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth
seeking the successive autumns."
George Eliot


I can’t even express how much I love fall. I could wax poetic about it all day long. It refreshes me, renews my love for nature, makes me thankful to be alive. It makes getting in the kitchen so much more enjoyable with that cool breeze coming in through the window.


espresso powder

It feels like it’s been ages since I was in my own kitchen, doing what I love the most. Measuring, mixing, photographing. It felt so, so good to at it again. I’d forgotten how much I love the process, scooping flour into the measuring cup, leveling off the top, packing the brown sugar, cracking the eggs. It’s peaceful and therapeutic for me.

Chocolate-Cinnamon Bundt Cake with Mocha Icing

I even love the waiting, the anticipation of having something in the oven. I’m a compulsive checker though, pulling the oven door open every 10 minutes, even though I know I shouldn’t.


Today has been a good day. As I sit here with an empty cake plate beside me, I’m incredibly thankful, for the weather, for my family, for good food.

Chocolate Cinnamon Bundt Cake with Mocha Icing
From Bon Appetit, September 2009


  • 1 cup boiling water
  • 1/2 cup natural unsweetened cocoa powder
  • 4 teaspoons instant espresso powder, divided
  • 2 cups unbleached all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 2 1/2 cups (packed) golden brown sugar, divided
  • 1 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 1 1/4 cups mini semisweet chocolate chips, divided
  • 1/4 cup (1/2 stick) unsalted butter, room temperature


  • Preheat oven to 350°F. Generously brush 12- to 15-cup nonstick Bundt pan with oil. Whisk 1 cup boiling water, cocoa powder, and 2 teaspoons espresso powder in 2-cup glass measure. Whisk 2 cups flour, baking powder, cinnamon, and salt in medium bowl. Using electric mixer, beat 2 cups brown sugar, 1 cup vegetable oil, and 1 tablespoon vanilla in large bowl to blend. Add eggs; beat to blend. Beat mixture until smooth, about 30 seconds longer. Beat in half of flour mixture, then cocoa mixture. Add remaining flour mixture; beat to blend. Fold in 1 cup chocolate chips. Transfer batter to prepared Bundt pan.
  • Bake cake until tester inserted near center comes out clean, about 50 minutes. Cool the cake 10 minutes. Invert cake onto rack; cool 15 minutes longer.
  • Meanwhile, stir remaining 1/2 cup brown sugar, 2 teaspoons espresso powder, and 2 tablespoons water in small saucepan over medium heat until sugar melts. Remove from heat. Add butter and remaining 1/4 cup chocolate chips; stir until butter and chocolate melt. Cool slightly. Using spoon, drizzle icing over cake. Cool cake completely, slice, and serve.


  1. Oh my! Looks splendid and you're photos are awesome! Lovely post. Can't wait to try the recipe. :)

  2. Lovely photos Hannah. You're right, sometimes we take for granted the things we do but you enjoy and savor the moment of every action. Thanks for reminding us that. Your Bundt Cake looks fantastic.

  3. This looks too perfect. All the flavours are things I want in my belly right now. I'm definitely going to try this out soon.

  4. Another who loves that quote as much as me! I just posted it, too! This IS a wonderful time of year - and your cake sounds dreamy.



  5. You had me at mocha! Yum... Saw the gorgeous cake pics on Tastespotting and FoodGawker. Looks so amazing!

  6. Oooh, I love this quote - I've never heard it before! I love autumn so much too! This cake is absolutely gorgeous - can't wait to try it!


  7. WOW your pictures are seriously amazing. Looks like a magazine photo shoot (and it should be!).

    I made this exact cake (great minds think alike!) just last week and we devoured it.

  8. I adore Fall too and that quote is spot on! These cake looks and sounds amazing. Love your photos as always :)

  9. love the quote! Yey for George Eliot. :D Yey for fall. xoxo

  10. Just stunning, I just love your photography.

  11. i love chocolate and cinnamon together...and fall! i'm glad your back to baking too :)

  12. I am a peeker too - especially when I bake bread and I know I am not supposed to!

    Delicious looking cake too!

  13. another fall foodie. love your site. clean, simple, and what's not to love!

  14. mmmm.. this looks amazing - its killing me right now because I have to be gluten free for a week or so! AHH!!

    I love autumn as well, I love that quote up top, gives me good feelings... as do your photos.

  15. What fabulous pictures! That Bundt Cake looks so good! I love those flavors!



  16. Sites that have a unique way of combining all of what I enjoy myself seem hard to come by at times. Yours is wonderful. Your writing makes me wish I had more time for mine (I used to write quite often at my non-food blog) your photography is really inspiring, and the cooking is the perk. Breath of fresh air all in one package.

  17. Looks wonderful, your photos are amazing! So carefully composed, and the lighting is gorgeous.

  18. Lovely post, as always - and those pictures! Loving the white borders!

  19. Hannah this batch of photos were wonderful! The cake looked pretty good, too! Ha-ha! :)

  20. thanks everyone for the kind comments. each and every one appreciated. : )

  21. These photos are absolutely gorgeous!!!! I can't wait till fall weather starts showing up :)

  22. Chocolate and cinnamon. And mocha. Swoon.

    (ps I love your measuring spoons)

  23. I love how all your photos are antiqued! honey & jam is such a cute name too! I just love your blog! I'm so excited I found it!!
    Mini Baker :)

  24. delightful. i'm a chronic oven-opener as well, and along those same lines, i also burn my mouth quite often because i just can't wait another second to have a taste! this is truly an awesome cake--bravo.

  25. That quote is fabulous! thank you so much for posting it. i've already shared it with two fellow fall-lovers. I had a friend who reminded me of God's goodness by saying: Praise the Lord that He chose to make death so breathtaking.

  26. I love the George Eliot quote!

    And Hannah, I have a question if you don't mind. This cake looks like the kind that calls for good cinnamon. Is there a specific kind or type or brand you recommend?

    Thanks! <3 Kate.

  27. Hi Kate!

    Good quality cinnamon is always a plus, but if you can't get your hands on any, that's okay!

    I like King Arthur Flours cinnamon here:

    But I usually use Spice Island cinnamon, because I live in the middle of no where and it's one of the two types my grocery store sells. (I choose it over the other because I like the glass jar better than the plastic! hahaha)

    I hope you enjoy the cake!

  28. I have to tell you all that I LOVE Penzy's Spices. You can order online and they are really reasonable. Their baking spices in particular are above and beyond the norm.
    I recommend to anyone.

  29. I feel the same about fall :) Also, life is always better when you have an empty cake plate in front of you and a tummy full of delicious chocolateness.

  30. your images were really inspiring. i just had to try this one. i made it last night and it's already 1/2 gone. we are really enjoying the rich flavors and the cinnamon is so fitting for autumn.

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