Chocolate and Cinnamon Cake

    Chocolate and Cinnamon Cake

    (95)
    22saves
    45min


    86 people made this

    About this recipe: A Mexican-inspired cake, which is incredibly moist, chocolately and lightly spiced with cinnamon. This recipe makes one large single layer cake. Enjoy as is or top with chocolate icing.

    Ingredients
    Serves: 36 

    • 250g plain flour
    • 4 tablespoons unsweetened cocoa powder
    • 400g caster sugar
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon ground cinnamon
    • 110g margarine, softened
    • 120ml vegetable oil
    • 250ml water
    • 125ml buttermilk
    • 2 eggs
    • 1 teaspoon vanilla extract

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 30x45cm or similar sized tin.
    2. In a large bowl, stir together the flour, cocoa, sugar, bicarbonate of soda and cinnamon. Add the margarine, oil, water, buttermilk, eggs and vanilla, mix until smooth. Spread evenly into the prepared tin.
    3. Bake in preheated oven for 25 to 30 minutes or until a skewer inserted into the cake comes out clean. Allow to cool.
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    Reviews & ratings
    Average global rating:
    (95)

    Reviews in English (95)

    VikkiePinder
    0

    I have made this cake several times now and it is wonderful, very tasty my family love it, I add a chocolate ganashe topping which makes it taste better I think, I didn't know you could buy buttermilk so I just add milk and it still comes out great, but it is in the oven a bit longer than half hour.  -  28 Mar 2015

    by
    126

    This was my ultimate favorite cake when I was growing up; the recipe came from my Texan grandmother. But in her version, you mixed the flour and sugar in a large bowl, and then heated the margarine, oil, water, and cocoa in a saucepan on the stove. Melt the margarine and bring it to a boil, stir it up and then pour the mixture over the flour and sugar. Then add everything else (beat the eggs a bit before adding them). Bake in a rectangular cake pan. I almost always double the cinnamon because I like it a little stronger. Grandma's version also had a pour-over frosting: melt another stick of margarine and add one quarter cup of cocoa and 6 tablespoons of milk. When it boils and the margaine is melted, remove it from the heat and beat in as much powdered sugar as you can (recipe alled for "1 box", but I always used more), along with 1 tablespoon of vanilla. Pour over the warm cake. YUM!  -  22 Nov 2006  (Review from Allrecipes US | Canada)

    by
    103

    COOKGIRL is not easy to impress. But this is a very good cake recipe. I made a few revisions and modifications- for example:- I used regular milk instead of soured milk. Almond milk would make an interesting substitution....? Brown sugar and cane sugar in equal amounts give this recipe a richer flavor than boring processed white sugar. Also, I added 1/8 tsp of ground cloves, 1/2 tsp. of ground cardamon, 1/2 tsp. of slightly crushed anise seeds to the mixture. The use of Mexican cocoa mix from the import store gave this cake a really spicy flavor in place of regular cocoa powder. (I made adjustments with the amount of sugar used.) After removing the cake from the oven, sprinkle with powdered sugar for an appealing presentation. This cake earns COOKGIRL'S seal of approval or an A++...take your pick.  -  31 Dec 2001  (Review from Allrecipes US | Canada)

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