Recipe: Cinnamon Hot Chocolate Cake


  • 1/2 cup copha
  • 250g butter, softened
  • 600g caster sugar
  • 5 egg yolks
  • 5 egg whites
  • 375g plain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup grounded pleasures cinnamon spice drinking chocolate
  • 285ml milk
  • 1 teaspoon vanilla essence
  • 1/2 teaspoon almond essence


  1. Preheat oven to 180 degrees. Grease and flour a 25cm ring pan.
  2. Cream copha and butter until light and fluffy, gradually adding sugar. Beat well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition.
  3. Sift flour, baking powder, salt, cinnamon drinking chocolate powder together.
  4. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition.
  5. Stir in vanilla and almond essences.
  6. In a clean bowl, beat egg whites until stiff peaks form. Fold carefully into cake batter, mixing only until no streaks remain. Pour batter into a ring pan.
  7. Bake for 1 hour and 15 minutes, or until a toothpick inserted in centre comes out clean.
  8. Cool in pan 10 minutes, remove from pan, and let cool completely on a wire rack.

Serves 14