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

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.