Cinnamon Coffee Cake Recipe
Classic recipe for cinnamon and chocolate lovers
A delicious cake for mesmerizing afternoons during fall.
Today, we will add to our fabulous collection of coffee recipes, a cinnamon espresso cake deluxe. Our chocolate-lovers will be excited about this one too.
Cinnamon is a spice which is excellent with coffee. The most delicious and high quality cinnamon is called “Kaneel” and comes from India and Sri Lanka. From China comes the cheaper cinnamon “Kassia” – It tastes slightly spicier and sharper.
Coffee and cinnamon have a magical connection in the following recipe. A fantastic chocolate cake for a relaxing and comfy afternoon.
Fun-Fact: Cinnamon has perseverance – the aromatic rods are kept cool and dry for several years.
Total time: 55 min
Prep time: 20min; Cook time: 35min
Servings: 1 Cake
➊ Preheat the oven at 150 degrees. The cinnamon espresso cake is cooked with a water bath in a baking dish or cake mold, therefore a large casserole for the water and a small cake shape bowl is needed.
➋ Gently chop the chocolate and then melt in a water bath while stirring. Do not overheat it. Then gently mix the cocoa powder, cinnamon and espresso and stir until it dissolves. Then take the coffee-chocolate mass from the water bath and stir well. Let it cool down.
➌ Stir the eggs and sugar until it becomes creamy. Stir the cream twice and lift under the egg-sugar mixture, then carefully stir the chocolate mass. Pour the mixture into a casserole dish or terrine.
➍ Cook the chocolate cake in its small form in the water bath for an hour and a half at 170 degrees, then remove it together with the large mold and then add another half an hour. Finally take out of the water bath and let it cool overnight. Place the chilled cinnamon-coffee and chocolate cake in the fridge or in a cool place and before using it, pleace a bit of cocoa powder and a touch of cinnamon.
Servings: 1 Cake
- 3 tsp Cinnamon coffee – Soffio Cannella
- 200 g Dark chocolate
- 3 tsp Cocoa powder
- 1 tsp Ground cinnamon
- 3 Eggs
- 50 g Brown sugar (preferably raw cane sugar)
- 1 Packet of vanilla sugar
- 125 ml Crème Double