I have been eyeing this recipe for a long time. I love cinnamon and chocolate together. The husband is not such a fan. So until is was required for me to make it, I just waited patiently.
This is a very cinnamon-y cake. Very. For me, that's a good thing. There's something like three tablespoons of cinnamon in the whole thing. It's only an 8 x 8 pan. It's a cinnamon cake layer, a layer of cinnamon-sugar and chocolate, and then more cake. The Dorie fuss factor was low. I lower it by using dishes for more than one thing (the measuring cup for the milk was also the bowl for the liquids). Other bakers reported problems with baking this in a glass pan. I only had a Pyrex pan in this size, so, choices were limited. The cake came together easily and spread easily in the pan.
Here it is all sprinkled with chocolate, cinnamon, sugar, and espresso powder. Mmmmm.
It smelled amazing when it was baking. I love the smell of cinnamon. It took about ten minutes more than the recipe called for. As it cooled, I could see it sink a bit in the middle. I was a little worried, but it wasn't gooey. Then I flipped it over out of the pan to cool. I had a slight inkling that something wasn't right. I could see spots of chocolate on the bottom. The chocolate was in the middle, right?
So, it cooled. I made the frosting. I know I did something wrong here. It's chocolate and butter. Not many steps involved. Somehow, though, my frosting was not creamy and whipped looking. It was heavy. Like a slightly pliable chocolate bar.
Then it was time for eating. I cut into it. Hmmmm. No wonder there was chocolate on the bottom of the cake! It all sank almost to the pan. Not the layered beauty that was featured in the cookbook for sure.
I brought the cake to a family dinner the next day. The group mostly liked it. The frosting was a little more solid than I would have liked. It actually started to bloom a little on the edges. I really liked the flavor of the cake. One person suggested replacing the chocolate in the middle with pecans and making a brown sugar glaze. I think I might just do that. Or, I was thinking of tossing the powdered ingredients with the chocolate instead of layering it on top of the bits.
I'm pretty sure I'll try this cake again. I think it would be great for a brunch. Thank you Tracey of Tracey's Culinary Adventures for picking this cake. My patience was starting to wear a bit.