So the internet is awash with chocolate cake recipes. Dark chocolate cake. Flourless chocolate cake. Fudgy chocolate cake. Full fat with whipped cream chocolate cake. Low fat chocolate cakes. Mud cake. Chocolate and fruit/nuts/booze/ cake.
In my time I have baked and eaten many, many chocolate cakes. Many are not worthy of the time or calories. Often they are insipid. Or dry. Or forgettable.
This is the chocolate cake that you have been waiting for.
My fondness for cinnamon is probably obvious to devotees of this site. I believe it is the ingredient that is the most bewitching in many baked goods. Using a vanilla cupcake recipe from my beloved Australian Women’s Weekly ‘Quick Mix Cakes’ book I played around until I had the perfect marriage of choc, cinnamon, and vanilla – the holy trinity. Feel free to add even more cinnamon for a richer taste.
I blogged the salted caramel sauce a while back. Find the recipe here: https://thehungrymum.com/2012/04/10/nigella-lawsons-fast-and-easy-salted-caramel-sauce/
Gather:
125g butter, chopped, at room temperature
1 teaspoon vanilla
1 ¼ cup self-raising flour
¼ cup sifted cocoa
1 heaped tablespoon cinnamon
2 eggs
½ cup milk
¾ cup caster sugar [I normally take a few heaped spoonfuls out]
Let’s get to it:
Preheat oven to 180C and line cupcake pan with wrappers.
Beat all ingredients in bowl of electric mixer with paddle attachment on low until combined.
Increase speed and beat until batter changes colour and is smooth.
Drop into cases until three quarters full, then bake 15-20 mins [depending on your oven – check at 15 minutes with a skewer].
Turn on wire rack to cool.
When completely cold spread with salted caramel sauce. 
the hungry mum 