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Chocolate Swirl Cake

I was excited to make this chocolate swirl cake for a sweet girl who was turning fifteen.  She requested this type of cake.  I haven't made a marble cake in forever, so it was nice to make it.

I was really happy with this recipe as the cakes come out pretty much with flat tops.  Making it perfect for icing and decorating.  But this means no leftover cake to make cakesicles or cake pops.

First time making chocolate Swiss meringue buttercream and it's so delicious and smooth.

This Chocolate Swirl Cake is moist and has a delicious chocolate swirl throughout the vanilla cake.  The chocolate swirl is made of chocolate not cocoa powder, making more decadent.  Not only is it covered in delicious chocolate Swiss meringue buttercream between the layers but the whole cake is decorated with this smooth buttercream and finally decorated with sprinkles.

Ps. I did make a topper and a chocolate birthday sign for the cake but didn't have time to take pictures with it on as it was a last minute idea.

Happy Baking xo

Chocolate Swirl Cake

Ingredients

· 60 grams unsalted butter
· ¾ cup caster sugar
· ¼ cups oil
· 1 cup plus 2 tablespoons plain flour
· ¾ teaspoon baking powder
· ¼ teaspoon salt
· 2 teaspoon vanilla extract
· 2 eggs
· ½ cup milk
· ¼ cup dark chocolate (melted)

Chocolate Swiss Meringue Buttercream

· 4 egg whites
· 300 grams caster sugar
· 400 grams unsalted butter (room temperature)
· 1 teaspoon vanilla extract
· 2 teaspoons cocoa powder

Decorations

· Sprinkles

Instructions

1. Preheat oven to 180°C.

2. Spray three round 6 inch tins with oil and dust some flour around the tins.

3. Place caster sugar, butter and oil into a large bowl and beat until light and creamy. This will take a few minutes.

4. Add one egg at time and whisk until combined before adding the next egg.

5. Add sifted flour, baking powder and salt a third at a time and mix until combined.

6. Add vanilla extract and milk and mix until combined. Do not overmix.

7. Divide mixture into four bowls. In one bowl, add melted chocolate and mix well.

8. Spoon the remaining three mixtures into the prepared baking tins. Place spoonful of the chocolate mixture in the middle of each and using a skewer or butter knife run it through the mixture to create the chocolate swirls.

9. Bake oven for 18 – 20 minutes or until a skewer inserted in the cakes comes out clean. Remove from oven and cool in pans for 5 minutes before turning onto a wire rack to cool completely.

Chocolate Swiss Meringue Buttercream

Place egg whites and caster sugar into a large bowl. Place over a pot of simmering water on low. Whisk until the sugar has dissolved completely. To check if the sugar has dissolved, rub a bit of the mixture between your fingers.

Remove from heat and using a stand mixer with the whisk attachment, beat on medium speed for about 10-15 minutes or until mixture has completed cooled.

Remove whisk attachment and replace with the paddle attachment. Slowly add portions of the room temperature butter and beat well before adding next portions.

Once all butter has been added, beat on high for a several minutes and then reduce speed to low speed and continue to beat for another few minutes to remove air bubbles.

Add in cocoa powder and mix until combined.

Frosting is ready for use.

Assembling the cake

Cut off the tops of the three cakes if needed to make them even.

Place one cake onto the cake board, securing it with a bit of buttercream at the bottom.

Pipe or spread some buttercream around the top of the cake and stack the next cake and do the same to the remaining cakes.

Lightly crumb coat the whole cake and place into the fridge for 15-20 minutes.

Create the finally coat on the cake and place cake in the fridge for at least 30 minutes.

Remove cake from the fridge and add sprinkles to the side of the cake.

Finally, pipe a swirly border around the top of the cake using a 1M tip and add sprinkles.

Tips

· Batter makes 3 x 6 inch round baking tins.
· You can also line the bottoms of the tins with some baking paper.
· Allow cakes to cool completely before icing and decorating.

Did you bake this recipe?

Remember to tag @youcanbakeittoo on Instagram & hashtag #youcanbakeittoo 

so I can see your wonderful bakes.

 

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