Cinnamon Espresso Cake

On Saturday night we drove around the bay to have dinner with our dear friends. As usual the answer to ‘can I bring something’ was ‘No, not at all. Relax, don’t worry’… Mmh, but arriving with nothing is not very kind and nobody would dismiss some home made dessert I assumed.

The first thing that came into my mind was tiramisu. I haven’t had any for ages and my mouth was watering. But I didn’t have much time for grocery shopping and preparing… With the idea of coffee, chocolate and sweet in my mind, I browsed TasteSpotting and came across this Cinnamon Espresso Cake. It looked delicious, didn’t sound too complicated and so I found what I was looking for and gave it a try. I am not a big fan of icing, so I just dusted it with icing sugar and it worked just fine.

Cinnamon Espresso Cake.

Serves: 1 cake
Source: Based on vanilla sugar

Ingredients:

280 g caster sugar + 2 tbsp caster sugar
1 tbsp cinnamon + 2 tsp cinnamon
2 tsp espresso powder
220 g high-grade flour
2 tsp baking powder
1 pinch of salt
180 ml cream
2 eggs
1 tsp vanilla extract
125 g butter
90 g mini chocolate chips
30 g icing sugar

Directions:

  1. Preheat oven to 180°C. Grease and line a 23 cm cake tin with baking paper.
  2. Melt butter on a low heat and allow to cool.
  3. In a small bowl mix 2 tbsp caster sugar, 2 tsp cinnamon and 2 tsp espresso powder. Set aside.
  4. Sift flour, remaining caster sugar and cinnamonm, baking powder and salt in a large bowl.
  5. In a medium bowl whisk cream, eggs and vanilla extract.
  6. Pour the wet mixture over the flour mixture and gently whisk until almost combined.
  7. Add the melted butter and mix just until the butter is absorbed.
  8. Pour half of the batter into the prepared pan and spread evenly.
  9. Sprinkle the mini chocolate chips over the batter and then top with the cinnamon espresso sugar mixture.
  10. Top with the remaining batter, spreading it evenly and slowly.
  11. Bake in the preheated oven for 40 – 45 minutes. Stand in tin for 10 minutes before turning out onto a rack to cool.
  12. Dust with icing sugar.

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