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Ingredients
| salted butter: 175 g |
| granulated sugar: 3/4 cup |
| eggs: 3 |
| all-purpose flour (unsifted): 1 1/4 cups |
| baking powder: 2 tsp |
| unsweetened cocoa powder (sifted): 2 Tbl |
| vanilla extract: 2 tsp |
| salted butter: 25 g |
| unsweetened baking chocolate squares: 50 g |
| powdered sugar (unsifted): 3/4 cup (sifted) |
| water: 2 Tbl (hot) |
| white chocolate: 100 g (optional) |
Chocolate Swirl Cake
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
45 min -
Servings
1 serving(s)
Tags
- Cream butter and sugar together until light and fluffy.
- Add eggs, beating in one at a time.
- Sift over flour and baking powder and fold into butter mixture.
- Divide the mixture in half. Place one half in a separate bowl and mix in vanilla. Sift cocoa over other half of mixture and fold inches.
- Place alternate tablespoon of mixture into a baking paper-lined 20cm cake tin.
- Swirl the mixtures together with wooden skewer.
- Bake at 180 C for 35 - 40 minutes or until cake springs back when lightly touched.
- Cool cake a little. Turn out onto a cake rack and ice when cold.
- Icing: Melt butter and chocolate over a low heat, stir in icing sugar.
- Add water and mix to combine. Spread over cake when cool.
- If you wish to decorate the cake, use a potato peeler and peel white chocolate into curls and sprinkle over icing.