Thursday, September 15, 2011

As promised!


This one came out great.  A little bit crispy - but light and pillowy on the inside with a mouthwatering cinnamon aroma.

To make this cake, you should first pour yourself a glass of wine.  

This will help satiate your mouth-watering as you make this cake and give you something to do while you wait for it to bake and cool.

Here's the recipe, adapted from this website


Makes 1 loaf

25g semi-sweet baking chocolate
1 1/4 cups plain flour
1/4 tsp salt
1/2 tsp cinnamon
1/2 T baking powder
1/4 cup softened, unsalted butter
1/2 tsp vanilla
3/4 cup sugar
2 small eggs
1/3 cup milk

Preheat oven to 180 degrees Celsius.  Spray a loaf pan with a non-stick cooking spray and they lightly dust with flour.  Set aside.
Break up chocolate and place in microwavable bowl.  Gently melt the chocolate (about 45s) until not quite melted.  Stir quickly with a spoon to completely melt all pieces.  Set aside to cool.
In a medium bowl, combine flour, salt, baking powder and cinnamon and lightly whisk to blend and break up lumps.
In a large bowl, cream the butter with a mixer until fluffy.  Add vanilla and sugar and beat on high for 1 minute.  Add eggs one at a time beating to combine after each egg.  Scrape down sides of bowl as needed.
On low speed, add the dry ingredients in 3 additions alternating with the milk (dry, wet, dry, wet, dry).

Transfer 1/3 of the batter into a small bowl and add the melted chocolate to the smaller portion.  Make sure the chocolate is thoroughly blended into the batter.

Spoon 1/2 the white batter into the bottom of the loaf pan.  Then spoon 1/2 the choc. batter in dollops over top.  Repeat until all batter is added.  Take a butter knife and cut through the batter making swirls and lines .

Bake the loaf for about 30-35 minutes until you can insert a toothpick into the centre and it comes out clean.

Once cooled completely, drizzle the ganache over top.


50 grams dark chocolate
1/4 cup heavy cream or thickened cream
1 tsp butter

Break up the chocolate and add to a bowl with butter.  Heat the cream gently over low heat until it just comes to a boil (fine bubbles along the outside of the cream).  Pour all the hot cream over the choc. and butter and allow to sit for a minute or two.  Stir very well until all chocolate has melted and there is no lumps.  Once the ganache has cooled, you can drizzle it along the cake with a spoon or piping bag.

Hope you enjoy this!  Let me know what you think!

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