This cake is my new best friend – reliable yet surprising, simple yet impressive. The aromatic cinnamon gives a lovely warm flavour to this cake, complementing the chocolate and adding an intriguing dimension that is hard to resist.
- melted butter, to grease
- 185 g (1¼ cups) self-raising flour, plus extra to dust
- 220 g (1 cup) caster sugar
- 125 g butter, at room temperature
- 2 eggs
- 1½ tsp natural vanilla essence or extract
- 80 ml (⅓ cup) milk
- 2 tbsp cocoa powder, sifted
- 1½ tsp ground cinnamon
- 2½ tbsp milk, extra
- 125 g (1 cups) pure icing sugar
- 2½ tbsp cocoa powder
- ½ tsp ground cinnamon
- 1¾ tbsp water, at room temperature
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 30 minutes
Cooling time 1½ hours
Preheat the oven to 170ºC (150ºC fan-forced). Brush a 22 cm, 2 litre fluted ring (bundt) cake tin with the melted butter to grease well, then dust lightly with extra flour, tapping out any excess.
Place the flour, sugar, butter, eggs, vanilla and milk in a large mixing bowl and use electric beaters to beat on low until combined. Increase the speed to high and beat for 3-4 minutes or until paler in colour and silky smooth in texture.
Transfer half the mixture to a separate bowl. Mix the cocoa powder, cinnamon and extra milk to a smooth paste. Add to one portion of the batter and use a spatula or wooden spoon to mix until well combined.
Drop alternate spoonfuls of the vanilla and chocolate cake batters into the greased tin and use a butter knife or palette knife to swirl together to make a marbled effect.
Bake for 55-60 minutes or until a skewer inserted into the cake comes out clean. Stand the cake in the tin for 5 minutes before turning onto a wire rack to cool completely (about 1½ hours).
Meanwhile, to make the icing, sift the cocoa and icing sugar into a medium bowl. Use a wooden spoon to stir in 1½ tbsp water, adding the remaining ¼ tablespoon if necessary to mix to a very thick pouring consistency. Drizzle over the cooled cake, letting it run down the sides. Set aside for 30 minutes for the icing to set before cutting.
•You can also bake this cake in a greased and base-lined 20 cm round cake tin. Bake at 180°C (160°C) for 55-60 minutes.
•This cake will keep in an airtight container at room temperature for up to 3 days.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.
Photography by Alan Benson. Styling by Sarah O’brien. Food preparation by Tina McLeish. Creative concept by Lou Fay.
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