Chocolate-Cinnamon Swirl Cake

Recipe passed to me a few months ago by an aunt. Make sure to use high quality cocoa for a richer flavor. This will keep well in a fridge and can be reheated in the microwave (covered loosely with a paper towel or napkin).

Ingredients

• 0.5 cup white sugar
• 5 teaspoons unsweetened cocoa powder
• 2 tablespoons ground cinnamon
• 1 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 1 ½ cups white sugar
• 2 teaspoons vanilla extract
• 4 eggs
• 2 ¼ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 0.75 cup semisweet chocolate chips, or more to taste

Steps

1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x12-inch glass baking dish.
2. Mix together sugar, cocoa powder, and cinnamon in a small bowl; set topping aside.
3. 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.
4. 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.
5. 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.