Cinnamon-Scented Baked Chocolate Mousse Cake

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Preparation info

  • Makes one 8 inch 20 cm cake, about


    generous servings
    • Difficulty


Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

  • About

When I have a bare minimum of time to make a dessert, I always make this, especially since I always have all the ingredients available. You can omit the cinnamon if you like, or add a couple of tablespoons of dark rum or orange liqueur to the batter along with the eggs. This type of cake is baked much like a cheesecake, in a pan of water to insulate the bottom of the cake from strong heat while it’s baking. Lessening the bottom heat will result in a just-set custardy texture, rather than a risen, porous one. The pan you position under the cake pan should be atleast as deep as the cake pan.


  • ¾ cup water
  • cup sugar
  • 8 tablespoons (1 stick) unsalted butter, cut into 12 pieces
  • 14 ounces (400 grams) bittersweet (not unsweetened) chocolate, cut into ¼-inch (6-mm) pieces
  • 7 large eggs
  • 1 teaspoon ground cinnamon
  • One 8-inch (20-cm) round cake pan, 2 inches (5 cm) deep, buttered, the bottom lined with a disk of parchment or buttered wax paper cut to fit, plus another larger pan, such as a small roasting pan, to hold the cake pan during baking


  1. Set a rack in the middle level of the oven and preheat to 325°F (160°C).
  2. Combine the water and sugar in a medium saucepan and place over medium heat. Bring to a boil, stirring occasionally to dissolve the sugar. At the boil, add the butter and stir occasionally until the butter is completely melted.
  3. Remove the pan from the heat and add the cut-up chocolate. Swirl the pan to submerge all the chocolate in the hot liquid and let the mixture stand for 2 minutes, then whisk until smooth.
  4. In a medium mixing bowl, whisk the eggs and cinnamon to break them up. Whisk in the chocolate mixture in a stream, taking care not to overmix, or the batter will be riddled with bubbles and not bake to a smooth texture.
  5. Scrape the batter into the prepared cake pan and smooth the top. Place the cake pan in another larger pan and place it on the oven rack. Pour in warm water to come halfway up the side of the cake pan.
  6. Bake the cake until it is set, slightly firm, and no longer liquid in the center, 55 to 60 minutes.
  7. Remove the large pan from the oven, being careful not to tilt it, which would cause hot water to slosh out of it. Place it on the work surface and use oven mitts and a wide spatula to remove the cake pan from the hot water. Cool the cake in the pan on a rack.


Unmold the cake onto a platter. If the cake has cooled for a long time it might be necessary to heat the bottom of the pan slightly to loosen it. Cut the cake into wedges and serve it with some sweetened whipped cream.


This cake is best just cooled to room temperature and not refrigerated before it is served. If you must prepare it prior to the day you intend to serve it, refrigerate it, wrapped in plastic, for up to 3 days, or freeze for up to a month. Unmold the cake and bring it to room temperature for several hours before serving.