Cinnamon Chocolate Cake Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Method:
Combine the butter, oil and chocolate. Cook and stir over low heat until chocolate is melted. Remove from the heat. Add the water; pour into a mixing bowl. Cool to room temperature. Beat in the eggs, sugar and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the chocolate mixture alternately with buttermilk. Pour into a greased 13-in. x 9-in. baking dish. Bake at 180 degrees C until a toothpick inserted near the center comes out clean, 30-35 minutes. Remove to a wire rack.
In a saucepan, cook the butter, milk and chocolate until the chocolate is melted. Remove from the heat. Stir in icing sugar and vanilla essence until smooth; fold in walnuts. Spread over warm cake.

Method:
Brush the baguette slices on both sides 1 1/2 tablespoons of the olive oil. Arrange the slices on a baking sheet and bake until browned, about 10 minutes. Heat the remaining 2 tablespoons of oil. Add the chicken livers, season with the salt and pepper and cook over high heat for 2-4 minutes. Transfer the chicken livers to a plate. Mix the ketchup with the balsamic vinegar and water. Add the spring onions to the pan and cook for 30 seconds. Stir in the balsamic sauce and raisins, then add the chicken livers and cook until done. Spoon the livers onto the toasts and transfer to a platter. Sprinkle with the greens of spring onions and serve at once.