Name: Frank's Chocolate Cinnamon Cake
Cuisine: Americana
Ingredients: 1 stick butter; 1 cup water; 4 tablespoons; 1/2 cup shortening or coconut oil; 1 cup sugar; 2 cups flour, unbleached white or gluten free; 1/2 cup buttermilk; 1 teaspoon baking soda; 2 teaspoons; 1 teaspoon vanilla; 2 eggs, lightly beaten; 1 stick butter; 6 tablespoons milk; 4 tablespoons; 1 box (1 lb) powdered sugar, sifted; 1 teaspoon vanilla extract; 3/4 cup chopped walnuts, toasted and divided; 2 tablespoons; 2 tablespoons pomegranate seeds (optional)

All Recipes

Frank's Chocolate Cinnamon Cake

Need a chocolate fix? If you can't decide between brownies, cake or fudge, make Frank's Chocolate Cinnamon Cake and enjoy all three. The cake is dense and moist like a brownie, the frosting is like fudge, and the two combine to create the ultimate chocolate cake. Thanks, Frank!

Ingredients

For the Cake:

1 stick butter
1 cup water
4 tablespoons

Cocoa Powder - Valrhona

Cocoa Powder - Valrhona

For chocolate lovers only! This Dutch-processed cocoa powder is rich in butterfat, but not adulterated with fillers like sugar and cornstarch. We went to one of the most reputable ch...
1/2 cup shortening or coconut oil
1 cup sugar
2 cups flour, unbleached white or gluten free
1/2 cup buttermilk
1 teaspoon baking soda
2 teaspoons

Cinnamon - Cassia Vietnamese

Cinnamon - Cassia Vietnamese

Dark, rich and spicy, this Vietnamese cassia powder is simply the boldest and most potent variety available. Also known as Saigon cinnamon, this distinctive cinnamon variety has unpa...
1 teaspoon vanilla
2 eggs, lightly beaten

For the Frosting:

1 stick butter
6 tablespoons milk
4 tablespoons

Cocoa Powder - Valrhona

Cocoa Powder - Valrhona

For chocolate lovers only! This Dutch-processed cocoa powder is rich in butterfat, but not adulterated with fillers like sugar and cornstarch. We went to one of the most reputable ch...
1 box (1 lb) powdered sugar, sifted
1 teaspoon vanilla extract
3/4 cup chopped walnuts, toasted and divided
2 tablespoons

Ginger - Chopped

Ginger - Chopped

Chopped ginger is great for infusion into teas and syrups. When the hot water hits the spice, the "bite" of ginger is re-hydrated and the aromatic qualities transfer to the liquid. W...
2 tablespoons pomegranate seeds (optional)

Preparation

For the Cake:

Preheat oven to 400 and grease a 9x13-inch baking pan.

Melt butter in water then add cocoa and shortening. Bring to boil, stirring well to incorporate the cocoa. Remove from heat.

Mix the sugar and flour together in large bowl, and add the cocoa mixture. Stir well. Add the buttermilk, soda and cinnamon, stir to combine. Add the vanilla and eggs, stir to combine.

Pour the batter into the greased baking pan and bake for about 20 minutes or until a toothpick inserted into the center of the cake comes out clean.

For the Frosting:

Begin making the frosting about five minutes before the cake is done. In a small saucepan, combine the butter, milk and cocoa, and bring to a boil. Whisk constantly until combined.

Remove from heat and stir in sugar, vanilla and 1/2 cup of the nuts. Stir briskly, mixing well, and spread on cake while both are still hot.

Sprinkle the remaining nuts, chopped ginger and pomegranate seeds on top.

Notes:

The frosting comes out very thick and hardens quickly so don't make ahead! If using pomegranate seeds as a topping, wait for the frosting to cool slightly on the cake before adding or the seeds will release their juice. Not an entirely bad thing to have little pools of pomegranate syrup on your cake....