Starbucks Chocolate Cinnamon Bread. looks good.

angak

Well-known member
Starbucks Chocolate Cinnamon Bread

From the kitchen of Marcus Samuelsson

Chocolate Batter:

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

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.

http://familystylefood.com/2007/10/special-request-starbucks-chocolate.html

 
I looked this up, but it seemed to me like a different recipe. maybe she just cut it in half?

This recipe is from the Starbucks pastry chef and is a larger recipe so we can bake even more of it. yay.

 
Hmmm, you're right - the proportions are definitely different, and not just cut in half.

 
this one makes 2 loaves---it's a recipe that would freeze well, so I thought I would post the larger

size recipe from Marcus. This will be our Friday office treat, with one tucked away in the freezer for another day.

 
Praise the Lord...finally a recipe I can resist! Just tried this last week and

duscuvered (oops, fingers in wrong place) discovered a pastry I don't like. Hard to believe, since I love anything chocolate and I love anything cinnamon. Should have been a Win-Win. Who knew.

To clarify, I bought a slice of Chocolate Cinnamon bread at a Starbucks!--I didn't make this clone recipe.

Anyway, this slice was dry, crumbly (is it possible to be dry with 3 cups of butter??) and left an icky taste in my mouth...certainly not what cinnamon spice usually leaves.

I actually tossed the rest away, which means one taste cost me ~$2. For a truffle, that's okay, but for a nibble of dry bread? Nah.

 
I baked this last night, and it is a seriously beautiful silky batter. Made 2 big loaves.

I checked them at 50 minutes and they were still way underdone, and left them in for another 10 minutes. They are a bit on the dry side now---maybe it's just the recipe, but I think I ended up leaving them in 5 minutes too long. I need a stronger cinnamon because it's not very noticeable in the bread, but they sure loved it at work. I made the batter in my food processor---maybe that contributed to it being a bit dry, but it really was a beautiful batter! I will make this again, but I will put just raw sugar and some cinnamon on top---not enough crunch for me with the plain sugar. And is decorator sugar powdered sugar? that's what I used and it made it kind of grey-ish after baking.

 
I also baked the Marian Burros Plum torte(caught Cyn's baking bug)REC:

I had some plums to use up and had the food processor out, so I whipped up the batter in it, adding 1/2 cup ground almonds to the flour and dicing the plums for ease in cutting. It was so easy and really delish. Reminded me of my Mom's German fruit tortes. This is a keeper for me, and I will also add a bit of vanilla or lemon rind to the recipe next time.

Recipe: Original Plum Torte Marian Burros
Total time: 1 hour 15 minutes
3/4 cup sugar
1/2 cup unsalted butter
1 cup unbleached flour, sifted (1 teaspoon baking powder
Pinch of salt,
2 eggs
24 halves pitted purple plums
Sugar and cinnamon for topping.
1. Preheat oven to 350 degrees.
2. Cream sugar and butter in a bowl. Add flour, baking powder, salt and eggs, and beat well. (made in FP)
3. Spoon the batter into a spring form of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, or to taste.
4. Bake for 40 to 50 minutes. Remove and cool; refrigerate or freeze if desired (but first, double-wrap the tortes in foil, place in a plastic bag, and seal). Or cool to lukewarm, and serve.
5. To serve a torte that has been frozen, defrost and reheat it briefly at 300 degrees.
Yield: 8 servings.

My notes: I made the batter in the Food Processor. I used regular plums and cut them in 1 inch pieces. Will add vanilla or lemon rind next time. A crumb topping would be nice too. This is a simple cake---one that you would eat sitting at the kitchen table with a cup of coffee and a friend.

 
Ang, decorator's sugar is not powdered - it's a coarse sugar. Here's some info and a photo of the

sugar after it's colored:

Decorator's sugar = coarse sugar = decorating sugar
To make your own: To color, put a few drops of food coloring into a jar, then add 4 or 5 tablespoons of white decorator's sugar. Seal the jar and shake.
Substitutes: demerara sugar OR nonpareils OR turbinado sugar

from The Cook's Thesaurus

http://www.foodsubs.com/Candy.html

http://www.foodsubs.com/Photos/redcrystalsugar.jpg

 
I sprinkled powdered sugar on, then the cinnamon sugar, then some raw sugar.

I figured I had the bases covered, if nothing else. Next time, just raw sugar and cinnamon/spice. I really think I just baked it too long. I will definitely try it again.

 
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