CINNAMON CHOCOLATE STREUSEL CAKE
Serves 8-10, Prep 30 mins, Cook 1 hour ■
WHAT YOU NEED
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
½ cup walnuts
¹⁄³ cup caster sugar
100g dark chocolate, coarsely chopped
2 tsp ground cinnamon
300ml tub thickened cream
2 tbsp coffee liqueur
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. Beat butter, sugars and vanilla in a small bowl of an electric mixer until fluffy.
3 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.