Chocolate Cinnamon Cake with Spiced Orange Whipped Cream

by Ellen Coatney

Winter 2020 Issue

Prep time: 25 minutes

Cook time: 45 minutes

Serves: 8

This cake showcases an underrated holiday flavor trifecta—chocolate, orange, and cinnamon. These flavors work well together because they have different strengths. Chocolate is foundational; it carries the cake with fudgy confidence. Orange is light and citrusy, which gives the whipped cream an ethereal quality that softens the density of the cake. Cinnamon is the ribbon of spice on your tongue, tying every crumb of cake to its fluffy cream counterpart. Equal parts warm and fruity, this cake works just as well for your grand finale holiday dinner dessert as it does for a decadent afternoon treat with a cup of coffee the next day.

Ingredients

For cake:

3 eggs, separated

6 oz unsalted butter, at room temperature

1 ½ cup sugar

½ tsp vanilla extract

1 cup all-purpose flour

⅔ cup Dutch-processed cocoa

1 Tbsp ground cinnamon

½ tsp salt

1 tsp baking powder

¾ cup heavy cream

For whipped cream:

1 cup heavy cream

¼ cup powdered sugar

2 Tbsp Grand Marnier

½ tsp ground cinnamon

½ medium orange, finely zested

Directions

Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment.

Whip the egg whites to a medium peak. Set aside.

Cream together the butter and sugar until fluffy.

Add the egg yolks one at a time to the butter mixture, followed by the vanilla extract.

In a separate bowl, whisk together the dry ingredients.

Add about half of the dry ingredients to the mixing bowl, mix until just combined, and then add half of the heavy cream. Repeat until all of the ingredients are just incorporated.

Scoop out about a quarter of the egg whites and mix into the batter to lighten the texture. Then, gently fold the remaining egg whites into the batter.

Pour the batter into your prepared pan and bake for about 45 minutes, or until the cake is set and a tester comes out clean.

Once the cake has cooled, combine the ingredients for the whipped cream and whip to a medium peak. Spread generously over the top of the cake and serve immediately.

Suggestions

To prepare in advance, bake the cake, wrap well, and freeze for up to 3 months. To serve, thaw the cake overnight in the refrigerator and top with the whipped cream.

How was it?

Guest

Would make a great Valentine's dessert!