Chocolate Cinnamon Soufflé Cake

We spent Saturday down in Sioux Falls, doing some summer clothes shopping for the bambino, and stocking up at Costco. I signed up to do 4 dozen cupcakes for the teachers at the bambino’s school for Teacher Appreciation Week, and I needed vanilla, butter, sugar and powdered sugar. We also had lunch at Five Guys, which Jay and I both LOVED. We were even talking about how much we’d like to go back there very soon. And with some of those baking supplies, I made a Chocolate Cinnamon Soufflé Cake.

Chocolate Cinnamon Soufflé Cake - TramplingrosePart soufflé, part truffle, the cake is rich without being heavy. It’s got the creaminess of a truffle, but it’s much lighter in texture.

Chocolate Cinnamon Soufflé Cake - TramplingroseStill, as light as it is, one piece is definitely enough. Especially topped with the cinnamon whipped cream.

Chocolate Cinnamon Soufflé Cake - TramplingroseI like the warmth the cinnamon brings to the chocolate. I have liked cinnamon and chocolate together ever since I first tried the Chocolate Volcano from Don Pablo’s, and that was back in high school!

Yield: 8-10

Chocolate Cinnamon Soufflé Cake

Chocolate Cinnamon Soufflé Cake
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes


For the Cake:

  • 10 oz. bittersweet chocolate
  • 3/4 C (1 1/2 sticks) unsalted butter, cut into pieces, plus more for the pan
  • 3/4 C sugar, divided
  • 1/2 tsp. cinnamon
  • 1 1/2 tsp. vanilla
  • 6 large eggs, separated & at room temperature
  • 1/4 C all-purpose flour
  • 1/4 tsp. salt

For the Cinnamon Cream:

  • 1 C heavy cream
  • 1/2 tsp. cinnamon
  • 3 Tbsp. powdered sugar


Preheat the oven to 325 degrees F. Butter a 9-inch springform pan, wrapping foil around the bottom of the pan if necessary, and set aside.

Place the butter and chocolate in the bowl of a stand mixer. Melt, over a pan of simmering water or double boiler. Allow to cool completely.

Place the bowl on the mixer. With the whisk attachment, add in 6 Tbsp. of the sugar on medium-low speed. Add in the cinnamon and vanilla. Add the egg yolks, one at a time. Reduce the speed to low, and add the flour. Set aside, or transfer to a large bowl, and clean both the stand mixer bowl and the whisk attachment.

Whip the egg whites and the salt using the whisk attachment, until soft peaks form. Slowly add the remaining sugar, and continue to beat until stiff, glossy peaks form.

Gradually fold the meringue into the chocolate mixture, being careful not to overmix. Spread the batter into the prepared pan. Bake 35-40 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached. Cool on a wire rack for 10 minutes, then remove the sides of the pan to cool completely.

In a chilled mixing bowl, whisk together the cream, cinnamon and powdered sugar until thick and soft peaks have formed. Dollop on top of cake slices before serving.

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This would be good for a Cinco de Mayo party, or a brunch. Heck, if I wasn’t against making my own food on Mother’s Day (or my birthday), it’d be a good dessert for that (not my mom, though…She’s developed an allergy to chocolate!).