Best 6 Chocolate Cinnamon Swirl Cake Recipes

CHOCOLATE-CINNAMON SWIRL CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x12-inch glass baking dish.
• Mix together sugar, cocoa powder, and cinnamon in a small bowl; set topping aside.
• Combine butter and cream cheese in a large bowl; beat with an electric mixer until smooth and creamy. Add sugar and mix until well blended. Mix in vanilla extract. Add eggs, one at a time, beating well after each addition. Sift in flour and baking powder and blend until thoroughly combined. Fold in chocolate chips.
• Pour 1/2 of the batter into the prepared baking dish and sprinkle with 1/2 of the cinnamon topping. Spread remaining batter on top and sprinkle with remaining topping.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes. Cool on a wire rack for 5 minutes. Serve warm.

CHOCOLATE CINNAMON CAKE

Steps:

• Preheat the oven to 375 F degrees.
• Grease a large bundt pan with cooking spray. Add the butter, water, oil, and cocoa to a medium saucepan and bring to a boil.
• Meanwhile, whisk together flour, sugar, and salt in a mixing bowl. Pour the chocolate mixture into the bowl with the dry ingredients and mix well. Add the buttermilk and baking soda. Mix together the eggs, cinnamon, and vanilla in a small bowl, and add to the batter. Pour batter into prepared pan.
• Bake 45 minutes or until you insert a toothpick in the middle of the cake and it comes out clean. Allow cake to cool completely in the pan.

CHOCOLATE SWIRL CAKE

Steps:

• Cream butter and sugar together until light and fluffy.
• Add eggs, beating in one at a time.
• Sift over flour and baking powder and fold into butter mixture.
• Divide the mixture in half. Place one half in a separate bowl and mix in vanilla. Sift cocoa over other half of mixture and fold inches.
• Place alternate tablespoon of mixture into a baking paper-lined 20cm cake tin.
• Swirl the mixtures together with wooden skewer.
• Bake at 180 C for 35 - 40 minutes or until cake springs back when lightly touched.
• Cool cake a little. Turn out onto a cake rack and ice when cold.
• Icing: Melt butter and chocolate over a low heat, stir in icing sugar.
• Add water and mix to combine. Spread over cake when cool.
• If you wish to decorate the cake, use a potato peeler and peel white chocolate into curls and sprinkle over icing.

CHOCOLATE COCONUT SWIRL CAKE

Steps:

• Preheat oven to 350F.
• Grease a 33 x 13 x 9-inch jelly roll pan.
• Lay a large sheet of wax paper or baking parchment on the work surface and dust it evenly with 2 tablespoons of the sugar Place the egg yolfs in a heatproof bowl.
• Add the remaining sugar and whisk with a hand-held electric mixer until the mixture thickens.
• Sift in the cocoa, then fold in carefully and evenly with a metal spoon Whisk the egg whites in a clean, greasefree bowl until they form soft peaks.
• Fold about 1 tablespoon of the whites into the chocolate mixture to lighten it, then fold in the rest evenly Scrape the mixture into the prepared pan, taking it right into the corners.
• Smooth the surface with a metal spatula, then bake for 20-25 minutes or until firm and springy to the touch Turn the cooked cake out onto the sugar dusted wax paper and carefully peel off the lining paper.
• Cover with a damp towel and let cool completely To make the filling: Whisk the cream with the whiskey or brandy in a bowl until the mixture just holds its shape, grate the coconut cream and stir in with the sugar Uncover the cake and spread about 3/4 of the cream mixture to the edges.
• Roll up carefully from a long side.
• Transfer to a plate, pipe or spoon the remaining cream mixture onto the top.
• Use a vegetable peeler to make cocokut and chocolate curls to decorate the top of the cake.

CHOCOLATE CINNAMON-SWIRL BREAD

Steps:

• Dough: Whisk together 1/3 cup bread flour, 1/3 cup milk, and 1/4 cup water in a small saucepan until smooth. Cook over medium-low heat, whisking frequently, until thickened slightly but still pourable (it should have the consistency of loose pudding), 2 to 3 minutes. Transfer to a small bowl; let cool until warm to the touch but no longer hot, about 10 minutes.
• In a large bowl, whisk together remaining 3 cups flour, granulated sugar, salt, and yeast. Make a well in center of mixture. Add cooked milk-flour mixture, remaining 1/3 cup milk, melted butter, and whole egg to well; stir until a dough forms.
• Transfer to a lightly floured work surface and knead until dough is smooth and elastic and springs back when lightly pressed, 8 to 10 minutes. Transfer to a bowl brushed with butter, turning dough to coat. Cover with plastic wrap and let rise until doubled in volume, 45 minutes to 1 hour; or refrigerate up to 1 day and return to room temperature before rolling out.
• Filling: Preheat oven to 375°F. Brush a standard 9-by-5-inch loaf pan with butter. Stir together butter, brown sugar, cocoa, and cinnamon until smooth.
• Punch down dough. On a lightly floured work surface, roll out dough to a 12-by-16-inch rectangle. Spread brown-sugar mixture evenly over top of dough, leaving a 1/2-inch border at edges. Sprinkle evenly with chocolate. Starting at one short end, roll up dough into a tight log, pinching ends and seam to seal after rolling. Starting 1 inch from one end of log, cut through dough vertically all the way through opposite end (dough should only be attached at one end).
• Twist the two sections of dough outward 5 times, then braid together, starting at attached end, pinching ends together to seal. Compress braid slightly with your hands to approximately 9 inches; transfer to prepared pan. Cover and let rise until doubled in volume (dough should rise about 1 inch above rim of pan), about 45 minutes. Whisk egg white with 1 teaspoon water; brush over top of dough.
• Bake until bread is puffed and brown on top (if browning too quickly, tent with foil), 45 to 50 minutes. Let cool in pan on a wire rack 20 minutes. Carefully remove bread from pan and let cool completely on rack, about 2 hours. Slice and serve.

CINNAMON ROLL SWIRL COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix flour, sugar, milk, eggs, baking powder, vanilla, and salt for cake together in a large bowl until completely combined. Slowly pour in butter and mix to incorporate; pour into the prepared baking pan.
• Whisk brown sugar, flour, and cinnamon for topping together in a bowl. Cut in butter with 2 knives or a pastry blender until well combined. Drop evenly over the batter, then swirl with a knife.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
• Mix powdered sugar, milk, and vanilla for glaze together in a small bowl. Drizzle over the warm cake.