Ingredients
Equipment
Method
- Preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4). Grease and flour a loaf pan or a small round cake pan (approximately 20-22 cm diameter). You can also line it with parchment paper for easier removal.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes with an electric mixer.200 g butter, softened, 150 g granulated sugar
- Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.2 large eggs
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt.250 g all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt
- Gradually add the dry ingredients to the butter and egg mixture, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can result in a tough cake.50 ml milk
- Gently fold in the roughly chopped Schogetten Cinnamon Chocolate until evenly distributed throughout the batter. Ensure some pieces are larger and some are smaller for a varied chocolate distribution in each bite.100 g Schogetten Cinnamon Chocolate (Zimtschecke flavor), roughly chopped
- Pour the batter into your prepared pan and spread it evenly.
- Bake for 30-40 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The baking time may vary depending on your oven and the size of your pan.
- Let the cake cool in the pan for about 10 minutes before carefully inverting it onto a wire rack to cool completely.
- While the cake is cooling, whisk together the powdered sugar and milk in a small bowl until you achieve a smooth, pourable glaze. Add milk a tablespoon at a time until the desired consistency is reached.100 g powdered sugar, 2-3 tablespoons milk
- Once the cake has cooled completely, drizzle the glaze over the top, allowing it to drip down the sides. Let the glaze set before slicing and serving.
Notes
Store in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage. Reheat slices in the microwave for 10-15 seconds or in a low oven. Freezes well for up to 2 months.
