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.
Number of servings : 12 servings
Prep time: 20 minutes
Cooking time: at least 1 hour
Type of meal : | Desserts | Desserts
Special diet :
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 sugar
1 tablespoon vanilla extract
1-1/2 cups whole milk
Butterscotch Sauce, below
Coffee Whipped Cream, below
Preheat oven to 350°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 toothpick 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.