Monday, June 1, 2009
I wasn't too excited about this week's TWD recipe. Maybe it's because I wasn't sure about the cinnamon and chocolate combination. I'm glad I did make the recipe. Nate and I shared one - to taste test of course - and Nate's verdict was, "yum, very sophisticated". The flavor was good and would be fantastic with a cup of coffee. Enjoy!
"Baking From My Home to Yours"
For the cake:
1 1/4 cup plus 2 T sugar
1 T plus 2 1/2 tsp ground cinnamon
1 1/2 tsp instant espresso powder
1 3/4 cup flour
2 tsp baking powder
pinch of salt
3/4 cup milk
2 large eggs
1/2 tsp vanilla
1 stick plus 2 T butter (melted and cooled)
3 oz bittersweet chocolate, chopped or use 1/2 cup mini chocolate chips
Preheat oven to 350 degrees. Spray an 8-inch square pan. Place on a baking sheet
To make the cake:
Stir 2 T of sugar, 2 1/2 tsp cinnamon and the espresso together in a small bowl. Set aside.
In a large bowl whisk together the milk, eggs and vanilla. Gently whisk in the 1 1/4 cup sugar, baking powder, salt, 1 T cinnamon. Mix in the butter until it is absorbed. You'll have a smooth, shiny batter.
Scrape half the batter into the pan and smooth top. Sprinkle the chocolate over the batter and dust with the cinnamon-sugar mixture. Cover with the rest of the batter and smooth the top again.
Bake for 35-40 minutes or until it is done. Cool to room temperature.
To make the frosting:
Put the chocolate and butter in a saucepan. Cook, stirring often until they melt. The chocolate should be smooth, very shiny, thick and spreadable. Spread the frosting in generous sweeps over the cake. Allow the frosting to set at room temperature.