zoom Chocolate cinnamon cake with damson cream filling

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    Chocolate cinnamon cake with damson cream filling

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    Chocolate cinnamon cake with damson cream filling

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 10


    225 g organic butter
    225 g organic golden caster sugar
    4 Duchy Originals From Waitrose Organic British Free Range Medium Eggs
    175 g organic self raising flour
    1 tsp baking powder
    50 g Green & Black’s Organic Cocoa Powder
    1 tsp ground cinnamon
    ½ x 265g jar Duchy Originals From Waitrose Organic Damson Preserve
    150ml double cream, whipped
    Extra cocoa for dusting


    1. Preheat the oven to 180C, gas mark 4. Place the butter, sugar and eggs together in a large mixing bowl. sift in the flour, baking powder, cocoa and cinnamon and beat until thoroughly mixed. Spoon into 2 greased and base-lined round 20cm sandwich tins and levels the surface.
    2. Bake for 30 minutes until well risen and a metal skewer emerges clean from the centre of the cakes. Turn out and cool on wire racks.
    3. Sandwich the 2 cakes together with the damson jam and whipped cream and dust with cocoa.

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    Cook's tips

    Have all the ingredients for the cake at warm, room tempreature to make it easy to mix quickly.

    Drinks recommendation

    Utterly delicious with a tawny port, which is light enough not to overpower the subtle combination of flavours and brings a smooth, round and nutty mouthful. Try Sanderman Imperial Tawny Port.


    Average user rating

    4 stars