WHAT YOU NEED
■ Serves 8-10, Prep 30 mins, Cook 1 hourCINNAMON CHOCOLATE STREUSEL CAKE
1
Invert base of a 20cm round
springform pan. Grease and line
base and side with baking paper,
extending paper 2cm above pan edge.2
To make streusel, place all
ingredients in a food processor.
Pulse to form coarse crumbs.3
Beat butter, sugars and vanilla in a
small bowl of an electric mixer until
fluffy. Beat in eggs, one at a time, until
just combined. Transfer to a large bowl.4
Add combined sifted flours and
cinnamon and buttermilk in two
batches. Stir until smooth.5
Spoon half the mixture into
prepared pan. Smooth over top.
Sprinkle over half the streusel. Using
a flat-bladed knife, lightly swirl streusel
through mixture. Repeat with
remaining cake mixture and streusel.6
Cook in a moderately slow oven
(160°C) for about 1 hour, or until
cooked when tested. Remove. Stand in
pan for 15 minutes. Remove side of
pan. Transfer to a wire cake rack to cool.7
To make coffee cream, beat cream
and liqueur in a small bowl of an
electric mixer until soft peaks form.
Serve cake with coffee cream.125g unsalted
butter, chopped, at
room temperature
½ cup brown sugar,
firmly packed
¼ cup caster sugar
2 tsp vanilla bean
paste
3 eggs, at room
temperature
1 cup self-raising
flour
½ cup plain flour
1 tsp cinnamon
¾ cup buttermilk
STREUSEL
½ cup walnuts
¹⁄³ cup caster sugar
100g dark
chocolate,
coarsely chopped
2 tsp ground
cinnamon
COFFEE CREAM
300ml tub
thickened cream
2 tbsp coffee
liqueur