It’s not that I don’t enjoy shopping. I do! It’s just that malls have a numbing and dumbing effect on me; I get as overstimulated and disoriented as a wayward bluejay on acid.
I must have been born without the intricate inner GPS system needed to navigate oneself in large public shopping areas, because inevitably I get lost looking for the bathroom or take a right turn out of Bath & Body Works instead of a left, finding myself miles away from the exit that leads out to the parking garage.
So it was good that A was with me. Since were focused on two stores, Limited Too and Gap, we safely pointed ourselves in their direction…right past a Starbucks counter that pulled me over like a dustball succumbing to the strong suck of a Dyson D17. I decided I really needed the fortification of a Grande Green Tea Latte (nonfat, two pump) to get me through the whole mall thing.
While standing in line, we drooled over the Chocolate Cinnamon Bread, a new addition to the Starbucks pastry array, developed by the hot Swedish-New York-Ethiopian-born chef Marcus Samuelsson.
I made A very happy yesterday when I made this cake, and I have to admit it was worth a trip to the mall for the inspiration.
However, despite the word “bread” in the recipe title, be aware that this is not in any way a quick bread, but more like the dark, dense chocolate pound cake of your dreams. The crunchy spiced sugar on top is a nice touch.
Starbucks Chocolate Cinnamon Bread
3 sticks unsalted butter, at room temperature
3 cups granulated sugar
5 large eggs, at room temperature
2 cups all-purpose flour
11?4 cups Dutch-processed cocoa (I used Hershey’s Special Dark cocoa)
1 Tbsp ground cinnamon
1 teaspoon salt
1?2 teaspoon baking powder
1?2 teaspoon baking soda
1 cup buttermilk
1?4 cup water
1 teaspoon vanilla extract
Cocoa-Spice Sugar Crust:
1?4 cup granulated sugar
3?4 teaspoon ground cinnamon
1?2 teaspoon Dutch-processed cocoa powder
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1?4 cup white decorating sugar
Preheat the oven to 350°F. Grease two 9 x 5 x 3-inch loaf pans and line the bottom of the pans with overhanging sheets of parchment paper (this will make it easier to remove the baked cakes.)
Make the Chocolate Batter: In the bowl of an electric mixer, cream together the butter and sugar with the paddle attachment on medium speed, until light and creamy, about 5 minutes. Add eggs one at a time, beating until each egg is completely incorporated before adding the next and scraping down the sides of the bowl several times.
Meanwhile in a medium bowl, sift together the flour, cocoa, cinnamon, salt, baking powder and baking soda. In another bowl, whisk together the buttermilk, water and vanilla. With mixer on low speed, alternately add the flour mixture and buttermilk mixture to butter, beginning and ending with the flour and beating just until blended. Divide the batter between the two pans, shake the pans to even the tops and set aside.
Make the Cocoa-Spice Sugar Crust: In another small bowl, whisk together the sugar, cinnamon, cocoa, ginger and cloves. Sprinkle the surfaces of both batters with the decorating sugar. Sprinkle with the cocoa sugar mixture, dividing evenly. Bake until a toothpick inserted in the center comes out clean, about 45 to 50 minutes. Let cool completely, run a thin knife around the sides to release the breads and remove from pans.