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Chocolate Toffee Cinnamon Cake

Cooking time: 30-60 minutes


  • ½ jar Merchant Gourmet Dulce de Leche
  • 225g soft butter
  • 225g golden caster sugar
  • 4 large eggs
  • 300g self raising flour
  • 1 tsp baking powder
  • 3 tsp ground cinnamon
  • 2 tsp vanilla extract
  • 2 tbsp milk


  1. Heat the oven to 180C/350F/Gas Mark 4. Grease and line a 22.5x32cm rectangular baking tin with non-stick baking parchment paper
  2. Put the butter, sugar and eggs into a large mixing bowl, sift in the flour, baking powder and ground cinnamon and beat the mixture for about a minute to combine, using an electric mixer. Add the vanilla and milk and beat again for a further minute
  3. Turn the mixture into the prepared tin and level. Squeeze the chocolate toffee over the surface of the cake and using the back of a teaspoon, swirl the chocolate into the cake mixture
  4. Bake the cake for 40-45 minutes until risen and test with a cocktail stick which should come out clean if the cake is cooked. Allow to cool before cutting into portions