Want to know how good this cake is?
I made it twice in three days. That’s right, the pony and I ate 12 squares between us in two days, then I made another to take into work which was devoured in one day.
I’ve been having a bit of a love affair with cinnamon recently – it never hugely appealed before but these apple and cinnamon cupcakes totally changed my mind.
This cake is really moist (some would say undercooked, I would say ok – more for me) with a delicious crisp sugary topping, with delicious chocolate chips in every mouthful. Seriously, what’s not to like?
Chocolate chip cinnamon cake (adapted from Bites out of Life)
Makes 12 squares
- 60g butter
- 150g caster sugar
- 2 eggs, separated
- 220g vanilla yoghurt
- 180g plain flour
- 1tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 150g chopped chocolate, I used a mix of milk, dark and white
- 50g caster sugar
- 1tsp cinnamon
Grease and line an 8×8″ square cake tin. Beat together the butter and 150g sugar until light and fluffy, then add in the egg yolks one at a time. Fold in the sifted dry ingredients alternately with the yoghurt (dry mix, yoghurt, dry mix, yoghurt, dry mix). Whisk the egg whites until they hold their shape, then fold into the cake batter.
Spread half of the cake mix into the prepared tin. Mix the 50g sugar and cinnamon and sprinkle half of it over the cake. Sprinkle half of the chocolate chips on top of that, then dollop on the rest of the cake mix, using a spatula to spread it into an even layer. Sprinkle the remaining cinnamon sugar and chocolate chips on top, then bake at 180 degrees for approximately 35 minutes, or until a skewer comes out clean.
Leave to cool, then cut into squares and serve.