It’s safe to say that I’ve arrived to the chocolate party fashionably late. I’m a late bloomer when it comes to chocolate especially dark chocolate because we didn’t have a lot of chocolate sweets in the house growing up. Yellow cake with chocolate frosting is my dad’s favorite so my mom would make that, occasionally. Brownies and chocolate chip cookies were pretty much it, so that’s how I rolled for much of my teenage years and early adult life. But somewhere in between womanhood and PMS I’ve grown to appreciate quality chocolate at the right moment.
I decided to make a bundt cake because I think they are so pretty and anyone who makes a bundt cake just looks like that have their ish together. I want to look like I have my ish together today because I look crazy, my apartment is a mess, and laundry is just staring at me. Everything is fine (really mom, everything is fine), I’m just ready for an extra long vacation spent on a beach doing absolutely nothing, because work-life-food blogging is kicking my behind! Maybe I’ll write a post on how I thought food blogging would be a piece of cake (no pun intended). This is easily the most challenging project I’ve ever worked on. Rewarding, but ya girl is tired.
What I love about this cake is it’s simplicity and of course, the texture is absolutely beautiful! It’s light, fluffy, stick to the back of the fork moist, the cocoa and cinnamon work so well together; it’s an overall crowd pleaser.
TIPS TO GET YOU STARTED
- Definitely grease your pan and coat it with cocoa powder, not white flour. This will make sure that you don’t have specs of white flour on your cake when you release it from the bundt pan.
- I suggest using a high quality cocoa such as Bakers or Ghirardelli. Better ingredients, better cake!
- If you’re not a coffee drinker or have a coffee maker, you can use instant coffee instead. If you don’t like coffee, feel free to use water, HOWEVER I cannot vouch for the taste.
- If you want to take this cake to another level then I suggest my ganache recipe!