Cinnamon Chocolate Bundt Cake - Day #30 - I Like Big Bundts

Day 30 of I Like Big Bundts: 30 Days of Bundt Cakes
Cinnamon Chocolate Bundt Cake

Happy National Bundt Day!! Today is the final day of I Like Big Bundts...my journey to make 30 Bundts in 30 Days. I'm relieved that I reached the finish line, but am a little sad about the project ending. But never fear...I cannot lie, I like Big Bundts and will continue making them!

Logo design: JustJenn of JustJennDesigns

Today, I present my FAVORITE BUNDT of all-time: Cinnamon Chocolate Bundt Cake
I got the recipe from Vintage Victuals, and have made this countless times. It is so easy and yet absolutely delicious!

Since it is National Bundt Day, I decided to spice things up for my big celebration Bundt cake! Based on Tendercrumb's and JustJenn's recommendation, I purchased these Valrhona Crunchy 55% Chocolate Pearls at Surfas. Oh my goodness! These are fantastic. They are perfect on any baked good!

I made a quick glaze of powder sugar and water...all so I could have a surface to place the Valrhona Crunchy Pearls.

This recipe is super duper easy! No fancy equipment needed and it gets thrown together in just a few minutes!

Bring to a boil: 1 c water, ½ c vegetable oil, 1 stick (1/2 cup) butter, and ¼ c + 1T (or 5 T) cocoa powder to a boil. I have successfully made this with Dutch-processed and Natural cocoa.

In a large bowl, whisk together 2 c flour, 2 c sugar, ½ t salt, and 1 ½ t cinnamon. Add the chocolate mixture to the flour and mix together.

Add ½ c buttermilk and 1 t baking soda. Mix 2 eggs and 1 t vanilla in a small bowl and combine with batter.

Place the batter in a greased 10 to 12 cup Bundt pan. (I spray my pans with Pam with Flour or Bakers Joy). Bake at 375 degrees for 30-35 minutes (the original recipe says 25 minutes but I find 30 minutes works for me).

Cool in the pan. (I have depanned mine after about 20 minutes with no problems as well).

Usually, I just dust the top with powdered sugar. It is delicious for breakfast, lunch or dinner. :) And it keeps well...although I've never had any in the house for more than 2 days!


Thank you everyone for following along with me this past 30 days! I hope you don't forget about your cute Bundt pan and make Bundt cakes all year round. Me? I might not make 30 of them in a row, but you know I Like Big Bundts and will continue bundting! :) - mary the food librarian

Recipe:
Click here for a printable recipe
Adapted from Vintage Victual who adapted it from a recipe printed in the Atlanta Journal Constitution in the 1980's

I Like Big Bundts recap:
Introduction: The Food Librarian confesses: I Like Big Bundts
Recap: Bundts made in the past by the Food Librarian
Day 1: Pumpkin Spice Bundt with Buttermilk Icing
Day 2: Chocolate-Cinnamon Bundt Cake with Mocha Icing
Day 3: Pumpkin-Apple Spiced Bundt
Day 4: Cinnamon Ripple Sweet Potato Bundt
Day 5: Chocolate Zucchini Bundt
Day 6: Cardamom Vanilla Bundt
Day 7: Monkey Bread in a Bundt
Day 8: Pumpkin Chocolate Chip Bundt
Day 9: Coconut Bundt
Day 10: Sweet Potato Bundt
Day 11: Mom's Apple Cake Bundt
Day 12: Meyer Lemon Bundt
Day 13: Candy Corn Jello Bundt
Day 14: Spiced Cranberry Bundt
Day 15: Blueberry-Buttermilk Bundt
Day 16: Nutella Bundt
Day 17: Carrot Walnut Bundt
Day 18: Pear Ginger Bundt
Day 19: Persimmon Bundt
Day 20: Banana Chocolate Marble Bundt
Day 21: Martha Stewart Chocolate Bundt
Day 22: Whipped Cream Bundt
Day 23: Peanut Butter and Chocolate Bundt
Day 24: Brown Sugar and Chocolate Chip Pound Bundt with Maple-Espresso Glaze
Day 25: My Big Fat Greek Yogurt Lemon Bundt
Day 26: Orange Cranberry Bundt
Day 27: Peanut Butter and Jelly Swirl Bundt
Day 28: Matcha Mochi Bundts with Sweetened Red Bean Filling
Day 29: Red Velvet Bundt