To prove once more that chocolate/cacao and cinnamon go really well together, I decided to make just one more recipe this week. I’ve gone for Starbucks’ chocolate – cinnamon bread, but I personally decided to call it cake rather than bread but what’s in a name huh. Anyway, I followed Starbucks’ recipe and made only a few little tweaks, now as you can see, the cake cracked at the top, which was simply caused by the fact my oven is very hard to set correctly and it was set a bit too high. Although that’s now it’s supposed to look, I kind of like the cracked top and it didn’t change anything about the flavor so don’t worry if this happens to you too! It’s not that important since it’s ‘just’ a cake, it would be far worse if this was the base for a layered cake or something like that.
The cake has a supersweet crust at the top, made from sugar (two types), cocoa powder and some more cinnamon!
Chocolate - cinnamon cake
- Cake Batter // 175g salted butter, at room temperature
- 300g fine sugar
- 3 eggs, at room temperature
- 120 all-purpose flour
- 75g cocoa powder
- 1/2 tablespoon cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 120ml milk
- 30ml water
- 1/2 teaspoon vanilla extract
- Cocoa-Sugar Crust // 25g fine sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cocoa powder
- 25g powdered sugar
Preheat you oven to 175°C and line up a loaf-shaped tin (mine was 30 cm long, 11cm wide and 7 cm high) with parchment paper.
Make sure you don't set the oven too high, unless you don't mind the cracked top either.
First mix the butter and sugar until light and creamy.
Then add the eggs, one at a time, mixing until each is fully incorporated. You may need to scrape down the sides of the bowl a few times to get them fully mixed in.
In a separate bowl, sift together flour, cocoa, cinnamon, salt, baking powder and baking soda. In another bowl, whisk together the milk, water and vanilla.
Now add a bit of each bowl (dry and wet ingredients) to the butter-sugar mixture, and switch between the two the entire time. Add it gradually until both bowls are empty and your batter is fully mixed. Poor the batter into your tin and set aside while you prepare the crust.
First we sift a bit of powdered sugar on top of the batter and then simply combine fine sugar, cinnamon and cocoa powder and add this on top as well.
Bake your cake for 45-50 minutes, until the center is no longer fluid (stick a thin skewer or tooth pick in the middle and see if anything sticks to it when you pull it out).