michelle picker cooks

Inspired by Mexican chocolate which is made with cinnamon, this cake is better after 2 days if you can wait.

In a small saucepan combine 6 tablespoons of good cocoa powder, 1 cup of boiling water and 150g (5¼ oz) of butter and heat until the mixture is melted and glossy. Remove from the heat and place in a mixing bowl. Add 2 cups of sugar and ¼ of a teaspoon of salt (unless your butter is salted) and mix to combine. Next add 2 cups of sifted flour, 1 tablespoon of powdered cinnamon and 1½ teaspoons of baking soda and mix well. Mix in ½ a cup of soured milk or buttermilk then 2 lightly beaten eggs and 1 teaspoon of vanilla extract. Beat the batter vigorously for at least 2 minutes and don’t worry if the batter is still thin. Pour it into a greased cake pan and bake at 180ºC (350ºF) for 40 to 50 minutes or until a toothpick inserted into the centre comes out clean. Cool in the tin before turning out. For the icing (frosting) combine 1-2 tablespoons of butter, 100g (3½ oz) of softened cream cheese, 3 teaspoons of powdered cinnamon and enough icing sugar to make a good spreadable consistency. Spread onto the cooled cake.