Chocolate Cinnamon cake

Chocolate Cinnamon Marble Cake

This simple yet reliable chocolate marble cake has a lovely warm and aromatic cinnamon flavour that is hard to resist.

Chocolate Cinnamon Marble Cake
Prep time: 
Cook time: 
Total time: 
  • melted butter, to grease cake tin
  • 1¼ cups self-raising flour, plus extra to dust
  • 1 cup caster sugar
  • 125 g butter, at room temperature
  • 2 eggs
  • 1½ teaspoons vanilla essence or extract
  • ⅓ cup milk
  • 2 tablespoons cocoa powder, sifted
  • 1½ teaspoons ground cinnamon
  • 2½ tablespoons milk, extra
For chocolate icing
  • 1 cup pure icing sugar
  • 2½ tablespoons cocoa powder
  • ½ teaspoon ground cinnamon
  • 1¾ tablespoons water, at room temperature
  1. Preheat the oven to 170°C. Brush a 22 cm, 2 litre fluted ring (bundt) cake tin with the melted butter to grease well, then dust lightly with extra flour, tapping out any excess.
  2. Place the flour, sugar, butter, eggs, vanilla and milk in a large mixing bowl and use electric beaters to beat on low until combined. Increase the speed to high and beat for 3-4 minutes or until paler in colour and silky smooth in texture.
  3. Transfer half the mixture to a separate bowl. Mix the cocoa powder, cinnamon and extra milk to a smooth paste. Add to one portion of the batter and use a spatula or wooden spoon to mix until well combined.
  4. Drop alternate spoonfuls of the vanilla and chocolate cake batters into the greased tin and use a butter knife or palette knife to swirl together to make a marbled effect.
  5. Bake for 55-60 minutes or until a skewer inserted into the cake comes out clean. Stand the cake in the tin for 5 minutes before turning onto a wire rack to cool completely (about 1½ hours).
  6. Meanwhile, to make the icing, sift the cocoa and icing sugar into a medium bowl. Use a wooden spoon to stir in 1½ tablespoon water, adding the remaining ¼ tablespoon if necessary to mix to a very thick pouring consistency. Drizzle over the cooled cake, letting it run down the sides. Set aside for 30 minutes for the icing to set before cutting.
You can also bake this cake in a greased and base-lined 20 cm round cake tin. Bake at 180°C for 55-60 minutes.
This cake will keep in an airtight container at room temperature for up to 3 days.

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