A few months back I went to a friend's housewarming party, as he has been building his own house, and him and his family had finally moved in. Due to them all being a little bit broke, we all brought something to eat and drink as housewarming gifts, and I made these Mango Cupcakes which disappeared in seconds. There was an amazing array of food from all corners of the world and as people were invited any time during the day it kept replenishing! I did a good job sampling all the bits I could but the stand-out thing for me was some chocolate nutella brownies. I asked everyone who had made them (yes they probably thought I was a bit weird!) until I found out they had been made by my boss's wife. She lent me the book to copy the recipe and I got pretty distracted by some of the other recipes, including a cinnamon nutella cake which she had also recommended.
Since making these cinnamon chocolate brownies last year, I have been enticed by anything with the cinnamon chocolate combo. My housemates needed a treat so I decided to try this recipe before the brownie one. I topped it with the glaze I had used for the other brownies to give it a bit of extra moisture as I am not a fan of cake without icing of some kind!
It was a lovely cake, with a subtle flavour and a beautiful marbled swirl in the centre. I think this would be great for cake lovers who like something a bit more unusual, it's a great 'grown up' cake! Thanks Mary for sending the recipe my way!
Makes about 12 slices
175g/6oz butter or buttery margarine
175g/6oz golden caster sugar
3 large eggs, beaten
225g/8oz self-raising flour
1 tsp baking powder
2 tsp ground cinnamon
4 tbsp milk
4 heaped tbsp Nutella
50g/2oz hazelnuts, chopped
1. Preheat oven to 180C/Gas 4/350F. Butter and line a 20cm/8in cake tin.
2. Put all the ingredients except for the Nutella into a bowl and beat with a spoon for about 2-3 minutes until the mixture is light and fluffy.
3. Put 3/4 of the mixture into the cake tin and smooth it level. Drop the nutella in spoonfuls on top of the mixture, add the rest of the mixture and swirl together with a skewer. Sprinkle the nuts over the top of the cake.
4. Bake for about 1 hour to 1 hour 10 minutes until the cake is well risen and firm to the touch. Make sure you check it regularly and turn the cake tin for even baking. You may need to cover the cake with foil if it gets too brown.
5. Allow the cake to cool for 10 minutes in the tin and then turn out and allow to cool completely on a rack.
RECIPE: Given to me by a friend from a 100 chocolate recipes book.
Cinnamon Chocolate Glaze
1/2 cup packed light brown sugar (you can use dark brown it will just be darker)
2 tbsp heavy cream
1/2 tbsp unsalted butter
1/2 tbsp Nutella
1/4 tsp vanilla
1 tsp cinnamon ( you may need to add more)
Extra chopped hazelnuts
1. Mix all the ingredients in a small pan over a low heat and bring to the boil.
2. Remove the pan from the heat and then cool for ten minutes.
3. Whisk again until thick and then pour over the cake, top with the hazelnuts and leave until set, approximately 1 hour.
RECIPE: Slightly adapted from the lovely Tessa at Handle the Heat