Chocolate Cinnamon Coffe Cake

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Coffee Cinnamon Chocolate Squares adapted

Last week, I found a plastic bag, filled with chocolate goodies, brownies, these squares, some cookies. They are odds and ends, leftover from previous times. When I took a bite out of these coffee cinnamon chocolate square, memories came flashing back. I had brought these to my middle son and family’s home. I loved them then and I love them now.

There is something about these bars that makes them better than average. The combination of the coffee, cinnamon and chocolate flavors meshed completely and left with us an aroma and a taste that warms the heart. If you are coffee or tea drinker, sit down with one of these and a cup of java, and enjoy/

This could be my dream cake.

(from Baking: From My Home to Yours) (another Dorie success story)

Cake:

1 1/4 cups + 2 tbsp sugar

1 tbsp + 2 tsp cinnamon

1 1/2 tsp instant coffee/espresso powder

1 3/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

3/4 Vanilla Rice Dream

2 egg beaters

1/2 tsp vanilla

10 tbsp margarine, melted and cooled

1/2 cup mini chocolate chips or 3 oz bittersweet chocolate, chopped

Glaze:

6 oz bittersweet chocolate, chopped

2 1/2 tablespoons margarine, softened

Method:

Preheat oven to 350F. Spray with cooking oil an 8-inch square cake pan and line the bottom with parchment paper. (I used aluminum foil). I also used a 9 inch square pan and it was too big. My cake would have risen to a more appropriate height with the proper size.

In a small bowl, combine 2 tbsp sugar, 2 tsp cinnamon and the espresso powder. Set aside.

In a large bowl, whisk together flour, sugar, baking powder, the remaining cinnamon and salt.

In a medium bowl, whisk together Rice Dream, eggs, vanilla and slightly cooled, but melted, margarine. Pour into the flour mixture and stir until just combined.

Pour half of the batter into the prepared pan, spreading it evenly over the bottom. Evenly sprinkle on sugar/espresso mixture and mini chocolate chips, then top with the remaining batter, spreading it evenly.

Bake for 35-40 minutes at 350F, just until a toothpick comes out clean. Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack and remove the parchment. Let cool completely before frosting.

Confession 1 – I added more mini chips to the filler.

Glaze:
For the glaze, melt together the chocolate and the margarine in a double boiler and stir until smooth. If it is runny, let it stand for a minute or two, but otherwise the chocolate should be thick, smooth, shiny and spreadable. Spread on the top of the cake (the flat bottom side should be facing up, which makes it easy to frost) and allow the frosting to set up before serving.