Chocolate Cinnamon Cake with Butterscotch Sauce and Coffee Whipped Cream
This super cake is a cinch to bake. And although it's scrumptious with the extra toppings, it's heavenly enough to stand alone.
3 cups all-purpose flour, plus flour for dusting
2 teaspoons ground cinnamon
2 teaspoons baking powder
3/4 teaspoon salt
1 cup butter or margarine
8 ounces unsweetened chocolate
2 cups granulated sugar
1 tablespoon vanilla extract
1 1/2 cups whole milk
2 cups packed light brown sugar
1/2 cup light cream
4 tablespoons butter
1/4 cup light corn syrup
Coffee Whipped Cream
2 tablespoons instant coffee granules
2 cups heavy cream
1/4 cup granulated sugar
Heat oven to 350 degrees F. Lightly coat a 10-cup Bundt or tube pan with nonstick
cooking spray and dust with a little flour. Set aside.
Combine flour, cinnamon, baking powder and salt; set aside.
In a medium saucepan over low heat, melt butter or margarine and chocolate. Remove
from heat and set aside to cool.
In a large mixing bowl with mixer at medium speed, beat eggs with sugar and vanilla
until light and fluffy. Slowly add chocolate. Reduce speed to low, and alternately
add dry ingredients and milk in 3 additions. Turn into pan, and bake 50 to 55 minutes,
or until a wooden pick inserted in center comes out clean. Remove to wire rack,
and cool cake in pan for 5 minutes. Place rack on top of pan and invert. Remove
pan and cool cake completely. (Can be made up to 3 days ahead. Wrap well and refrigerate.)
To serve, spoon a puddle of Butterscotch Sauce onto 12 dessert plates. Lay a
slice of cake on each and top with Coffee Whipped Cream.
Butterscotch Sauce: In a medium saucepan over medium heat, bring all ingredients
to a boil, stirring occasionally. Serve warm. (Can be made ahead to this point.
Cover, cool and refrigerate up to 4 days ahead. Warm over low heat before serving.)
This creamy topping is also wonderful on ice cream or plain pound cake.
Coffee Whipped Cream: Dissolve coffee in 2 tablespoons hot water; set aside until
In a large bowl, combine cream with coffee and beat at high speed until soft
peaks form. Gradually add sugar and beat until stiff.
For an even more decadent topping, add a tablespoon of coffee liqueur to the
cream mixture before beating.