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).
- Serves: 1 person
- ½cup white sugar
- 5teaspoons unsweetened cocoa powder
- 2tablespoons ground cinnamon
- 1cup butter, softened
- 1(8 ounce) package cream cheese, softened
- 1½ cups white sugar
- 2teaspoons vanilla extract
- 2¼ cups all-purpose flour
- 1½ teaspoons baking powder
- ¾cup semisweet chocolate chips, or more to taste
Step 1Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x12-inch glass baking dish.
Step 2Mix together sugar, cocoa powder, and cinnamon in a small bowl; set topping aside.
Step 3Combine 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.
Step 4Pour 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.
Step 5Bake 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.