A simple cake for it for a small gathering filled with cinnamon and cocoa. The black cocoa is from the brand Van Houten, but if you can’t find it, then replace the amount with regular cocoa.
CINNAMON CAKE WITH CHOCOLATE CREAM
170 G SUGAR
200 G FLOUR
1 TBSP. GROUND CINNAMON
½ TSP. BAKING SODA
250 ML. BUTTERMILK
60 G MELTED BUTTER
Preheat oven to 175 degrees celsius.
Butter two 15 cm. spring cake moulds and line the bottom with parchment paper.
Mix sugar, flour, cinnamon and baking soda in a bowl.
Whisk the buttermilk in a little at a time until it is a smooth mixture.
Finally add the butter.
Distribute the batter evenly between the moulds and bake the cakes in the middle of the oven for 25-30 min or until a needle comes out clean and the cakes are baked through.
Allow the cakes to cool completely before dividing the them into two layers each.
125 G SOFTENED BUTTER
150 G ICING SUGAR
25 G BLACK COCOA
10 G REGULAR COCOA
½ TSP VANILLA PASTE
2 TBSP LUKEWARM COFFEE
A PINCH OF SALT
Whisk the butter creamy in a bowl.
Add icing sugar and the two types of cocoa and whisk first at low speed to prevent the cocoa powder from going everywhere and then at the highest level for a few minutes.
Add vanilla paste and coffee and whisk until you achieve the desired consistency that can be easily spread out.
Spread 75 g buttercream between each of the four layers of cake and spread the rest on top of the cake.
SPECIAL MOMENTS CHOCOLATE BALLS
RED WOOD SORREL
Decorate with chocolate balls and wood sorrel.