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