Find out how to Make Louisiana Creole Chocolate Cake Recipe with Cinnamon

Dive into the rich flavors of Louisiana with this decadent Creole chocolate cake recipe. This moist and delicious cake has a deep chocolate base infused with a touch of warming cinnamon, a classic pairing that creates an unforgettable dessert. The magic truly unfolds with the chocolate and cinnamon icing, where the warmth of the spice dance with a splash of coffee for a truly unique cake. While the exact origins of Creole chocolate cake are shrouded in a bit of mystery, it’s believed to be a Southern twist on a classic European chocolate cake. In this post, I will share how to make this special cake recipe and tips for the most delicious outcome.

This luscious chocolate cake with cinnamon was one that my other grandmother made as a birthday tradition for my grandfather. Of all her chocolate cakes, this recipe for her Creole chocolate cake was his favorite so it was always on his birthday menu.

Baking Tips for the Best Louisiana Chocolate Cake

If you don’t have squares of unsweetened baking chocolate, you can substitute nine tablespoons of unsweetened cocoa plus three tablespoons of canola oil.

Baking chocolate squares can develop a gray film over the chocolate. This is normal due to temperature changes. The chocolate squares are still just as good to use and won’t affect the taste.

The chocolate squares can scorch easily. For this reason, you should use a double boiler for melting them. The water should be hot, but not boiling hot or the chocolate will stiffen.

Before melting the unsweetened chocolate squares, it helps to break them up into small pieces.

Some people grease and flour their layer cake pans. However, I like to cut wax paper to fit inside the greased pans works out better for easier removal.

I hope that you will be tempted to give my grandmother’s recipe for creole chocolate cake a try because it delivers a unique chocolate flavor due to that touch of spice, which is delicious. While you’re printing, you may want to print out some of my other great chocolate cake recipes such as my ultimate sour cream chocolate cake, chocolate oatmeal cake, chocolate applesauce cake, and my devil’s food cake just to get you started. My search box has more chocolate related recipes from pies, puddings, cheesecakes, cookies, and breads you can find there.

Creole Chocolate Cake

3 squares of unsweetened baking chocolate
1 ½ cups of sugar
1 cup of milk
4 large eggs
½ cups of butter
1 ½ teaspoons of vanilla
2 cups of sifted flour
1 tablespoon of baking powder
1/4 teaspoon of ground cinnamon

Chocolate Cinnamon Icing

1 tablespoon of butter, softened
1/4 cups strong black coffee
3 tablespoons unsweetened cocoa
½ teaspoons of vanilla
1/8 teaspoon of ground cinnamon
3-1/4 cups of sifted confectioners’ sugar

To Make Creole Cake:

1. Use your double boiler and melt the unsweetened baking chocolate squares along with ½ cups of the sugar and the milk till well blended.
2. Remove from the heat and quickly stir in one of the eggs that is well beaten.
3. Allow the cooked mixture to cool a little.
4. In the meantime, cream the butter and the remaining cup of sugar thoroughly.
5. Now beat in one egg at a time until all three remaining eggs are incorporated.
6. Stir in the chocolate mixture and vanilla to your mixing bowl.
7. Add the flour sifted with the baking powder and cinnamon slowly mixing it together with the other ingredients until well combined into a smooth batter.
8. Pour into two greased and wax-paper lined nine-inch layer pans.
9. Bake in a 350-degree oven for about 25 to 30 minutes, depending on how your oven is regulated. Test with a toothpick, cake tester or slender knife for determining doneness.
10. Cool before frosting with Creole Icing.
11. ENJOY!

To Make Chocolate Cinnamon Icing:

1. In another mixing bowl, add the softened butter, vanilla, coffee, unsweetened cocoa, and ground cinnamon together.
2. Now slowly add and beat in the confectioners’ sugar until smooth and creamy for spreading on the cake.

This moist, delicious recipe for Creole cake has a deep chocolate base infused with a touch of warming cinnamon for an unforgettable dessert. The magic truly unfolds with the chocolate and cinnamon icing, where the warmth of the spice dance with a splash of coffee for a truly unique cake.

Course:

Dessert

Cuisine:

American

Keyword:

chocolate cake with cinnamon, chocolate cinnamon icing, Creole chocolate cake recipe, how to make Creole chocolate cake, Louisiana chocolate cake

Servings: 12

Author: Mary Balandiat

• 3
  squares of unsweetened baking chocolate
• 1 ½
  cups
  of sugar
• 1
  cup
  of milk
• 4
  large eggs
• ½
  cups
  of butter
• 1 ½
  teaspoons
  of vanilla
• 2
  cups
  of sifted flour
• 1
  tablespoon
  of baking powder
• 1/4
  teaspoon
  of ground cinnamon
• Chocolate Cinnamon Icing
• 1
  tablespoon
  of butter
  softened
• 1/4
  cups
  strong black coffee
• 3
  tablespoons
  unsweetened cocoa
• ½
  teaspoons
  of vanilla
• 1/8
  teaspoon
  of ground cinnamon
• 3-1/4
  cups
  of sifted confectioners’ sugar

2. Use your double boiler and melt the unsweetened baking chocolate squares along with ½ cups of the sugar and the milk till well blended.

3. Remove from the heat and quickly stir in one of the eggs that is well beaten.

4. Allow the cooked mixture to cool a little.

5. In the meantime, cream the butter and the remaining cup of sugar thoroughly.

6. Now beat in one egg at a time until all three remaining eggs are incorporated.

7. Stir in the chocolate mixture and vanilla to your mixing bowl.

8. Add the flour sifted with the baking powder and cinnamon slowly mixing it together with the other ingredients until well combined into a smooth batter.

9. Pour into two greased and wax-paper lined nine-inch layer pans.

10. Bake in a 350-degree oven for about 25 to 30 minutes, depending on how your oven is regulated. Test with a toothpick, cake tester or slender knife for determining doneness.

11. Cool before frosting with Chocolate Cinnamon Icing.

12. ENJOY!

13. To Make Chocolate Cinnamon Icing:

14. In another mixing bowl, add the softened butter, vanilla, coffee, unsweetened cocoa, and ground cinnamon together.

15. Now slowly add and beat in the confectioners’ sugar until smooth and creamy for spreading on the cake.