The Chocolate Cinnamon Cake is a delightful dessert that combines the rich and indulgent flavors of chocolate with the warm and aromatic notes of cinnamon. This cake is a treat for the senses, offering a perfect balance of sweetness and spice that appeals to cake lovers everywhere.

The combination of chocolate and cinnamon has a long and storied history in culinary traditions around the world. Both ingredients have been cherished for centuries, with chocolate being a prized treat among ancient civilizations and cinnamon being highly valued for its unique flavor and medicinal properties.

INGREDIENTS

• 225 g organic butter
• 225 g organic golden caster sugar
• 4 Range Medium Eggs
• 175 g organic self-raising flour
• 1 tsp baking powder
• 50 g Cocoa Powder
• 1 tsp ground cinnamon
• ½ x 265g jar damson jam
• 150ml double cream, whipped
• Extra cocoa for dusting

INSTRUCTIONS

1. Preheat the oven to 180°C, gas mark 4.
2. Place the butter, sugar, and eggs together in a large mixing bowl. Sift in the flour, baking powder, cocoa, and cinnamon, and beat until thoroughly mixed.
3. Spoon the batter into 2 greased and base-lined round 20cm sandwich tins and level the surface.
4. Bake for 30 minutes until well-risen and a metal skewer emerges clean from the center of the cakes.
5. Turn out the cakes and cool them on wire racks.
6. Sandwich the 2 cakes together with the damson jam and whipped cream and dust with cocoa.

Now, you have a delectable Chocolate Cinnamon Cake, a harmonious blend of chocolate and warm spice that will surely delight your taste buds and fill your home with a comforting aroma!

TIPS:

• Quality Ingredients: Use high-quality organic butter, sugar, and eggs to ensure a rich and flavorful cake. Good-quality cocoa powder and ground cinnamon will also enhance the overall taste.
• Sifting Dry Ingredients: When combining the dry ingredients, such as flour, baking powder, cocoa, and cinnamon, make sure to sift them together. This will remove any lumps and ensure even distribution of the ingredients in the batter.
• Proper Mixing: When mixing the wet and dry ingredients together, avoid overmixing the batter. Mix until just combined to prevent the cake from becoming tough.
• Even Baking: Ensure that both cake layers are evenly baked by using sandwich tins of the same size and thickness. Place the tins in the center of the oven for even heat distribution.
• Testing Doneness: To check if the cakes are done baking, insert a metal skewer into the center of each cake. If it comes out clean, with no wet batter sticking to it, the cakes are ready.
• Cooling Cakes: Allow the cakes to cool in the tins for 10 minutes before transferring them to wire racks. This helps prevent them from sticking to the tins and ensures they cool evenly.
• Whipped Cream: Whip the double cream until it forms soft peaks. Be careful not to overwhip, as it can turn into butter.
• Layering the Cake: When sandwiching the cake layers, spread an even layer of whipped cream and damson jam between them. This will add moisture and flavor to the cake.
• Dusting with Cocoa: For a finishing touch, lightly dust the top of the cake with cocoa powder. You can use a fine-mesh strainer or a sifter for an even dusting.
• Storage: If you have any leftovers, store the cake in an airtight container in the refrigerator. It should stay fresh for a few days.
• Serving: Serve the Chocolate Cinnamon Cake as a delightful dessert for afternoon tea, birthdays, or any special occasion. Pair it with a cup of coffee or tea for a perfect treat.