Cointreau. Nutella. Cinnamon. Cake.

When chocolate and orange and cinnamon come together, you know you have a winner on hand. The husband's verdict was that this is easily one of the best cakes I've ever made! The flavours complement each other perfectly, and the glazing works like magic. It comes together real quick and it's eggless too.

Nutella always makes things better! And the same goes for this cake. I used a bundt cake tin, as I believe the glazing looks beautiful in that shape. But you can surely go ahead and use any mould that you have. If you want to skip the Cointreau, you could replace it plus the quantity of water with orange juice. But of course, use Cointreau if you can!

For one 9-10 inch cake:

220 gms flour

30 gms cocoa powder

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon powder

120 gms unsalted butter

2 tbsp sugar

2 tsp vanilla extract

400 gms condensed milk

50 ml Cointreau (orange liqueur)

50 gms Nutella

120 ml lukewarm water

For the Cointreau glaze:

15 ml Cointreau

1/4 cup icing sugar

1 tbsp heavy cream

1 tsp fine orange zest

Preheat your oven to 180 C. Grease your baking tin.  

In a big bowl, combine the flour, cocoa powder, baking powder, baking soda, and cinnamon powder and make sure there are no lumps. Use a sieve/sifter if you have one. Keep aside.

In another bowl, whisk together the butter and sugar. Then add the vanilla extract and condensed milk and mix well. Keep aside.

In another small bowl, add the Cointreau, Nutella and water. Mix it well into a smooth liquid. Add it to the butter-condensed milk mixture. Whisk it well until you have a uniformly smooth batter. Then add half the flour mixture into it and mix well. Follow with the remaining half of the flour mixture and beat well. You should have a smooth batter.

 

Pour batter into the greased baking tin and bake in the oven for 30-35 mins until a knife inserted into it comes out clean. 

Let the cake cool and then make the glaze. Combine all the ingredients in a small bowl, and mix together. Pour over the cake and keep it aside for an hour so that the glazing sets.

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