a quickie

Cake. Caaaaaaaake. Caaaaaaaaaaaaaaaaaaaake. That is all.

Chocolate Cinnamon Bundt Cake with Mocha Icing
recipe from The Nesting Project

You need:

1 cup boiling water
1/2 cup unsweetened cocoa powder
2 teaspoons instant espresso powder (I always just use instant coffee)
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
2 cups brown sugar
1 cup vegetable or canola oil
1 Tablespoon vanilla
2 eggs

For the icing:
1/2 cup brown sugar
2 teaspoons instant espresso powder (or instant coffee)
1/4 cup semisweet chocolate chips
1/2 stick butter (1/4 cup or 4 Tablespoons)

Heat the oven to 350. Grease a bundt pan (12 to 15 cup size). I use my Pam baking spray because I am lazy. Set aside. In a bowl, whisk together the boiling water, cocoa powder, and 2 teaspoons of the instant espresso or coffee. Set aside. In another bowl, whisk together the flour, baking powder, salt and cinnamon. In your electric mixer, beat together the 2 cups brown sugar, the oil, and the vanilla. Add the eggs and beat all together. Beat in half the flour mixture, then add in all of the cocoa mixture. Add in the rest of the flour mixture and beat until everything is incorporated. Scrape the batter into the bundt pan and bake until a tester comes out clean. My cake sunk in the middle, so if yours does too, don’t panic. That just happens sometimes. It’s still tasty. Plus once you flip it over onto a serving dish, you can’t even tell. For the icing, combine the brown sugar, 2 teaspoons of instant espresso/coffee and 2 Tablespoons of water. Simmer those on low heat until the sugar melts. Off heat, stir in the butter and the chocolate chips and stir everything together until the butter and chips melt. Once you’ve inverted your cake onto a serving plate, Drizzle the icing over the top.

My mother in law made us little bunnies out of washcloths for Easter. Is that not the cutest thing ever?

baking music: The Decemberists, Castaways and Cutouts

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