it’s little in the middle but it’s got much back
Are you ready for National Bundt Day? The Food Librarian is. And thanks to her, I am too. She is baking a bundt for every single day of the month leading up to November 15, and the itch for me to bake grew stronger and stronger until I suddenly found myself with a bundt in the oven as well. The Boyfriend and I are very excited.
He requested chocolate cake, and so chocolate cake it was. I was under some time pressure so I looked for a fast and easy recipe that didn’t require room temperature ingredients or other planning ahead. This recipe is actually from the Food Librarian’s bundt archives. Apparently she made it four times in one week, she liked it so much. With that kind of endorsement, how could I not try it? The Boyfriend had thirds. Several friends had seconds. There was not enough cake to go around. I think I can safely say that it was a success.
Cinnamon Chocolate Bundt Cake via The Food Librarian
1 cup water
½ cup vegetable oil
½ cup butter
5 tablespoons cocoa powder
2 cups (I used 9.3 oz) all purpose flour
2 cups sugar
½ teaspoon salt
½ cup buttermilk
1 teaspoon baking soda
2 large eggs, beaten
1½ teaspoons cinnamon
1 teaspoon vanilla extract
Preheat oven to 375°F. In a small saucepan, bring the water, oil, butter, and cocoa powder to a boil. Meanwhile, whisk together the flour, sugar, and salt. Add the boiling mixture to the flour mixture and stir well. Add in the buttermilk and baking soda. Combine the eggs, cinnamon and vanilla in a small bowl and add to the batter. Stir until just combined. Pour into a greased bundt pan and bake for
30-35 minutes or until a tester comes out clean. Cool for 10 minutes in the pan before removing.
Edit: The bundt pan is from Williams-Sonoma and despite what it says on the site, it is available in stores.
Full feed
I like your bundt.
*snicker*
For everyone else who misinterpreted the picture: the cake plate is tall, so the cake is like 3 inches off the tablecloth. This gives the illusion that the cake is taller and skinnier than it really is; it actually has normal bundt cake proportions.
Ronnie, I bet modeling companies would like you to take photos for them; you have a very slimming effect on your subjects. which is important, since it counteracts the effect your cake has on its subjects.
I’ve also being reading The Food Librarian’s blog- it makes me want to make them too! Your bundt cake looks so pretty! I want a pan like that…..=]
Please, please, please tell me where you got your bundt pan. If not out of the kindness of your heart, for sheer pity on a woman who begs for such information.
Hi Karen, thanks for stopping by. The bundt pan is from Williams Sonoma. I added the link to the post but it is also available in stores (even though it says internet exclusive).
what a pretty cake! note to self, add powdered sugar thing-a-ma-bobber to registry.
Use a small metal mesh sieve. Tap gently. Voila!
What a pretty bundt shape!
This looks SO delicious!
I ate a quarter of it, or so.
It was delicious.
What a great bundt pan. I never make bundt cakes but I feel a sudden overwhelming urge to go shopping!!
That is, by far, my favourite bundt cake pan. The sharp edges are stunning.
Oh! Soooo pretty. This pan is my “if I actually finish this project, I’m getting this pan” treat! And, yes, I will go to Williams-S on Sunday to get it!
Thanks for the shout out about my crazy adventure. And…you might just see this cake on my blog on Sunday! 
So happy that you and your friend enjoyed it. Your blog is great! I’ll be back! – mary the food librarian
Not only is the Food Librarian’s bundt project great reading and a fantastic source of recipes, she links to the coolest blogs – like yours! Love this post and not solely because of that gorgeous bundt pan. Great job on the cake. I have no idea which of Mary’s recipes to try first, but I’m with you on the easy/no butter types.