Cake it Away...

There has been a serious lull in my posts for the last two months, but with good reason (ish). I moved from London to Leeds in April and tragedy struck when my new oven didn't work. However, I'm now very pleased to say that this was fixed yesterday so I did, of course, bake today!

Changing to a new oven always makes a difference, especially as I've moved from electric to gas. I found today that my cake did sink a little in the middle. But practice makes perfect and I know in future to perhaps bake at a slightly higher temperature than recommended.

Today I made a chocolate chip cake with cinnamon topping from the Green and Black's Chocolate Recipes book (though originally by Melody Talbot), which is lethally delicious and I strongly recommend trying. 


The topping for this recipe is made by melting 1 teaspoon of ground cinnamon, 75g unsalted butter and 4 tablespoons of granulated sugar in a pan. However, I'd recommend doing this just before the cake is ready to go in the oven rather than before making the mix, as leaving it on the hob could burn the sugar but leaving it to cool makes it separate. 


For the cake, I beat 110g unsalted butter with 220g granulated sugar before adding one at a time 2 large eggs, 300g of full fat yoghurt and a teaspoon of vanilla extract. The granulated sugar adds a slightly grainy texture to this cake which probably sounds horrid but works very well with soft crumb created by the yoghurt. 

I sifted in 450g plain flour with 8 teaspoons of baking powder as I didn't have self-raising flour which the recipe recommends (I rarely do - why waste precious cupboard space?), and then added 200g of good quality dark chocolate chips. For some reason I felt a little guilty not using Green and Black's chocolate for this. Perhaps that was their plan all along...

I poured the mix into a 9 inch springform cake tin, then spread the sticky cinnamon mix topping on top before baking at gas mark 4 for an hour. As I mentioned before, the cake did sink a little in the middle though, so I'd probably try baking it at gas mark 5 in future. 

I'm a big fan of this cake, but when making it again I might add another flavour to the actual sponge. Perhaps next time I'll add a little orange zest, or even a little rum (if I'm feeling piratical).