• Ingredients: 14
  • Serves: 12

Cinnamon-chocolate ribbon cake with whipping cream, unsalted butter, light corn syrup, semisweet chocolate, chopped.

Ingredients

Cake

  • 4 tsps. ground cinnamon

Glaze

Chocolate Sauce

Equipment

  • Two 12- by 17-inch cookie sheets or inverted half-size sheet pans, lined with parchment or foil

Special equipment

  • Iron skillet or crêpe pan
  • Flexible metal or plastic spatula

For assembly

Directions

For cake:

  1. Step 1 Position rack in center of oven and preheat to 325°F. Butter 9 1/2- to 10-inch-diameter angel food cake pan.

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  2. Step 2 Line pan bottom with waxed paper; butter paper. Stir chocolate in top of double boiler set over simmering water until melted.

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  3. Step 3 Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat eggs in large bowl until foamy.

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  4. Step 4 Add sugar and beat until thick and fluffy, about 3 minutes. Gradually beat in oil. Beat in milk and vanilla.
  5. Step 5 Transfer 1 1/2 cups batter to small bowl; mix in melted chocolate. Mix cinnamon into remaining batter.

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  6. Step 6 Spread half of cinnamon batter in prepared pan. Spoon chocolate batter over. Top with remaining cinnamon batter.

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  7. Step 7 Bake cake until test inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan on rack 10 minutes.

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  8. Step 8 Cut around pan sides and center tube. Turn cake out onto rack; peel off paper. Turn right side up; cool.

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Glaze:

  1. Step 9 Combine cream, butter and corn syrup in heavy medium saucepan. Stir over medium heat until mixture simmers.

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  2. Step 10 Remove from heat; add chocolate. Whisk until chocolate melts and glaze is smooth. Let cool until glaze thickens slightly but is still spreadable, stirring occasionally, about 30 minutes.

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  3. Step 11 Place cake on platter. Slide waxed paper strips under edge of cake. Spread glaze over cake. Remove paper.

Nutrition information

Calories 625 Carbohydrates 80 g (27%)
Fat 34 g (52%) Protein 6 g (12%)
Saturated Fat 10 g (50%) Sodium 178 mg (7%)
Polyunsaturated Fat 4 g Fiber 2 g (10%)
Monounsaturated Fat 18 g Cholesterol 66 mg (22%)