CIN­NA­MON CHOCO­LATE STREUSEL CAKE

Serves 8-10, Prep 30 mins, Cook 1 hour ■

WHO - - Food -

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

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

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.

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