Double Chocolate Cake With Cinnamon

Directions

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   1)
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   preheat the oven to 190oc/375oF/gas mark 5. lightly oil and line the base of 2 20.5cm/8 inch circular sandwhich tins with grease proof paper or baking paper (greaese proof paper is better). sift the cocoa powder, cinnamon and self raising flour together into a large bowl and reserve.
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   2)
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   place the butter and sugar into a mixer and leave on until well blender togetherthen add all the eggs at once and blend again until smooth.
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   3)
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   using a rubber spatula fold the egg mixture into the reserved cocoa mixture keep going until copletely mixed.
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   4)
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   divide the mixture between the 2 prepared sandwhich tins, level the surface and bake for 25-30 minutes, leave in loger if the top is not springy to the touch and when a skewer inserted into the centre of the cake come out clean. take out of the oven and turnout on to a wire rack to cool.
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   5)
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    to make the filling coarsley break the white chocolate while doing this in a small pan gently heat the cream, add the chocolate once broken and gently stir until melted then take of the heat and leave to cool. once cooled use half of the cooled chocolate mixture to sandwhich the cakes together.
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    6)
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    top the cake with remaining white chocolate mixture then coarsley grate the dark chocolate over the top and serve.(best within 2-3 days)