Chocolate Cinnamon Cake is a deeply indulgent loaf cake with a crackly cinnamon crust.
Total Time:1 hour 5 minutes
Yield:1 9-inch cake 1x
For the topping
2 tablespoons sugar
1/2 teaspoon cinnamon
Dash of ground ginger
Dash of ground clove
For the cake
1 cup all-purpose or plain flour
6 tablespoons cocoa powder
1–1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 baking powder
1/4 teaspoon baking soda
3/4 cup (1-1/2 sticks or 6 ounces) unsalted butter, softened
1–1/2 cups sugar
1/2 cup buttermilk
1/8 cup water
1/2 teaspoon vanilla extract
Preheat oven to 350 F (175C) and line a 9-inch loaf pan with parchment paper. Leave some hanging over each edge for easy cake removal later.
In a small dish, stir together all the ingredients for the topping and set aside.
In a small mixing bowl, sift together flour, cocoa powder, cinnamon, salt, baking powder, and baking soda. Stir for about 30 seconds to incorporate all the dry ingredients.
In a large mixing bowl, use an electric mixer on medium to beat together the butter and sugar for about two minutes. It will become pale and fluffy. Beat in eggs one at a time until well combined. Scrape down the sides of the bowl.
In a cup or other small container, stir together buttermilk, water, and vanilla.
With your mixer on it’s lowest setting, add a third of the dry ingredients followed by a third of the buttermilk mixture. Continue adding alternating the wet and dry ingredients, mixing completely after each addition. You’ll add a third of the mixture each time. Scrape down the bowl and give it one more quick stir.
Transfer the cake batter to your waiting pan and smooth out the top. Sprinkle the sugar topping evenly over the cake batter.
Bake for about 45 minutes or until a toothpick inserted in the middle of the cake comes out with a few crumbs. Don’t overbake.
Allow the cake to cool in the pan for about five minutes, then use your parchment paper sling to lift the cake out and cool on a wire rack.