Chocolate Cake with Cinnamon

Preheat the oven to 160°C fan (180°C conventional) and thoroughly grease the star-shaped pan.

Chop the milk chocolate couverture into pieces and melt it in a warm water bath, then let it cool briefly.

Beat the soft butter, sugar, vanilla sugar and a pinch of salt with the whisk attachment of a hand mixer until creamy and fluffy.

Add the eggs one at a time and beat in each for about 30 seconds.

Stir the melted couverture into the butter-and-egg mixture and mix in quickly.

Mix the flour, baking powder and cinnamon together and briefly stir into the batter until no dry flour is visible.

Pour the batter into the prepared star pan and tap the pan a few times lightly on the work surface.

Bake in the preheated oven for about 55–60 minutes.

Let the cake rest in the pan for 5 minutes, then turn it out onto a wire rack and let it cool completely.

Stir powdered sugar with whole milk into a thick glaze and spread it over the cake, then let it dry.