Brown Sugar Chocolate Cinnamon Cake

This Cake started out as your average cinnamon tea cake! thats untill I found I'd no white sugar so used brown sugar, then the top cracked which meant I couldn't do the usual cinnamon butter topping. what to do with a seriously cracked cake that still tasted great?? In a moment of inspiration (yeah right) I covered the top in chocolate & sprinkled with raw brown sugar. seeing that The Rolling Stones classic Brown Sugar was going through my head I feel its appropriate to send this to Elly for her Eat To The Beat event

Ingredients (serves 8)

• 180g cubed butter, at room temperature
• 3/4 cup brown sugar
• 1 tsp vanilla extract
• 2 eggs
• 1 1/2 cups self-raising flour
• 1/4 cup cocoa
  
• 2 tsp ground cinnamon
• 3/4 cup milk
• extra brown sugar (raw) for sprinkling on top

NOTE I used a basic chocolate icing to top the cake then sprinkled with raw brown sugar.
you can spread melted butter over cake then top with sugar as per a usual cinnamon cake!

Method

1. Preheat oven to 170°C. Grease and line a 20cm-round cake pan with baking paper. Beat butter, sugar and vanilla together until pale and creamy. Add eggs, one at a time, beating well after each addition.
2. Sift flour, cocoa and cinnamon together. Fold in alternately with milk in 2 batches. Spoon into pan and smooth surface. Bake for 1 hour or until skewer inserted into the centre comes out clean.
3. Cool in pan for 15 minutes. Carefully turn out onto a wire rack.