Celebrate World Chocolate Day With These Cinnamon-Perfumed Choco Delights

Name: Celebrate World Chocolate Day With These Cinnamon-Perfumed Choco Delights
Prep time: 30
Cook time: 30
Total time: 60
Ingredients: 1 cup All-purpose flour; 0.33 cup Cocoa powder; 0.25 tsp Baking powder; 3 tbsp Grain sugar; 0.5 tsp Baking soda; 0.33 cup Refined oil; 2 piece Well-beaten eggs; 0.5 tsp Vanilla extract; 0.33 cup Full-fat cream; 0.5 cup Hot water; 200 g Dark chocolate (60% cocoa solids), coarsely chopped; 355 ml Whipping cream; 1 tbsp Honey; 1 tbsp Cocoa powder; 0.5 tsp Cinnamon powder; 112.98 g semisweet dark chocolate, finely chopped; 0.33 cup Whipping cream; 1 tsp Honey; 0 g Hazelnut crumble (for garnish)

Rich chocolate meets the subtle warmth of cinnamon, silky glaze, and hazelnut crumble in this dessert by Chef Ramit Kohli, Executive Chef, Ambassador, New Delhi

Contributed By

OT Staff

July 6, 2026

Chocolate has an enduring ability to transform simple ingredients into something deeply comforting, and this elegant dessert does exactly that. Rich, layered, and delicately spiced, Cinnamon Perfumed Choco Delight brings together the intense flavour of dark chocolate with the gentle warmth of cinnamon, creating a dessert that feels both familiar and sophisticated. Every element has been balanced—from the light, moist chocolate sponge to the airy whipped chocolate truffle and the glossy chocolate glaze that finishes each pastry with sheen.

Created by Chef Ramit Kohli, Executive Chef, Ambassador, New Delhi – IHCL SeleQtions, this recipe reflects the precision of classic pastry techniques while remaining approachable enough for passionate home bakers. By breaking the process into simple, manageable steps, it allows anyone to recreate a restaurant-worthy dessert in their own kitchen.

Unlike traditional chocolate cakes that rely solely on richness, this recipe introduces cinnamon as a subtle aromatic note rather than an overpowering spice. It enhances the chocolate‘s natural depth, adding warmth and complexity without distracting from its flavour. The result is a dessert that is indulgent yet refined, making it equally suited to festive celebrations, elegant dinner parties, or moments when you simply want to elevate a classic chocolate treat.

The whipped chocolate truffle lends the cake a mousse-like lightness, while the silky glaze creates a professional pâtisserie-style finish. A final coating of hazelnut crumble adds a delicate crunch, providing a welcome contrast to the smooth textures within. Served chilled for a firmer bite or at room temperature for a softer, creamier experience, every mouthful offers a harmonious interplay of flavours and textures.

Quick Info

Prep Time 30 min

Cook Time 30 min

Total Time 60 min

Servings 4

Difficulty hard

Ingredients

All-purpose flour - 1 cup
Cocoa powder - 0.33 cup
Baking powder - 0.25 tsp
Grain sugar - 3 tbsp
Baking soda - 0.5 tsp
Refined oil - 0.33 cup
Well-beaten eggs - 2 piece
Vanilla extract - 0.5 tsp
Full-fat cream - 0.33 cup
Hot water - 0.5 cup
Dark chocolate (60% cocoa solids), coarsely chopped - 200 g
Whipping cream - 355 ml
Honey - 1 tbsp
Cocoa powder - 1 tbsp
Cinnamon powder - 0.5 tsp
semisweet dark chocolate, finely chopped - 112.98 g
Whipping cream - 0.33 cup
Honey - 1 tsp
Hazelnut crumble (for garnish)

Instructions

Step-1

Preheat the baking oven to 350°F. Line the base of a cake baking pan with a round of parchment paper. Lightly grease the sides with butter.

Step-2

For chocolate sponge batter- Sift flour, cocoa powder, baking powder and baking soda into a medium bowl. Add sugar, then whisk to blend evenly. Add oil, beaten eggs, cream and vanilla and begin to whisk gently. It will be thick. Add the hot water and whisk until the batter is smooth.

Step-3

Pour batter into the prepared pan and smooth it out. Bake for 20-25 minutes until a skewer inserted into the centre comes out clean.

Step-4

Transfer to a wire rack and let cool completely in the pan.

Step-5

Once cool, remove the cake from the pan and peel off the parchment paper.

Step-6

Trim the top of the cake to level it out and make it flat with a bread knife.

Step-7

Cut it into half horizontally to make two even layers.

Step-8

Place chopped chocolate in a large bowl. Add ½ cup of cream, cinnamon powder, and honey to a steel saucepan over medium heat until simmering, then immediately pour it over the chopped chocolate.

Step-9

Whisk with a gently stirring motion until smooth and glossy.

Step-10

Combine the remaining 1 cup (237ml) of cream with cocoa powder in a large bowl and whip to soft peaks using an electric hand mixer or by hand with a whisk.

Step-11

Fold one-third of this cream into the above made cooled ganache until evenly combined. Add the remaining cream and fold it in gently until no streaks remain.

Step-12

Chill the chocolate sponge & apply half of truffle filling over the first layer of sponge.

Step-13

Spread it out evenly using a palette knife. Put second layer of sponge and sprinkle little water on sponge. Put rest of truffle mixture and flatten it up using a palette knife.

Step-14

Place it in the fridge for 2 hours to set. Take out & cut with round cutter

Step-15

Place chopped chocolate in a medium bowl. Heat cream and honey in a small saucepan over medium heat or in the microwave until just simmering.

Step-16

Pour it over the chocolate. Whisk gently until smooth and glossy. Let it cool for about 15 minutes till it is just slightly warm and runny.

Step-17

Pour it over the chilled pastries and quickly tilt it around to help spread out the glaze evenly.

Step-18

Chill until set and decorate on side with hazelnut crumble

Step-19

Serve chilled or at room temperature for a softer texture.

Recipe