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Dark Chocolate Swirl Cake

Western.Chefs's picture
  Butter/Margarine 6 Ounce
  Caster sugar 6 Ounce
  Eggs 2 , beaten
  Cocoa powder 5 Tablespoon
  Milk 6 Fluid Ounce
  Vanilla essence 1 Teaspoon
  Plain flour 8 Ounce
  Soda bicarbonate 1 1⁄2 Teaspoon
  Salt 1 Pinch
  Unsweetened bakers chocolate square 1 Ounce, melted (1 Square)
  Icing sugar 4 Ounce
  Plain chocolate flavored cake covering 2 Ounce, melted

Grease and bottom-line two straight-sided 19 cm (7 1/2 inch) sandwich tins. Cream 125 g (4 oz) of the fat until soft. Gradually work in the caster sugar and continue creaming until light and fluffy. Beat in the eggs, little by little. Mix the cocoa and 6 x 15 ml spoons (6 tablespoons) of the milk to a smooth paste. Stir in the remaining milk with the essence.
Sift the flour with the bicarbonate of soda and salt and beat into the creamed ingredients, alternating with the cocoa liquid. Spoon into the prepared sandwich tins. Swirl the unsweetened chocolate around the top of one cake. Bake in a preheated moderate oven (180°C/350°F, Gas Mark 4) for about 30 minutes. Leave to cool in the tins before turning out.
Beat the remaining fat until soft. Sift in the icing sugar and continue to cream well. Work in the cake covering. Use to sandwich the cakes together. Makes a 19 cm (7 1/2 inch) sandwich cake

Recipe Summary

Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3987 Calories from Fat 1679

% Daily Value*

Total Fat 192 g295.1%

Saturated Fat 112.3 g561.7%

Trans Fat 0 g

Cholesterol 806.5 mg268.8%

Sodium 2699.4 mg112.5%

Total Carbohydrates 563 g187.7%

Dietary Fiber 35 g140.2%

Sugars 326.2 g

Protein 52 g103.2%

Vitamin A 98.4% Vitamin C

Calcium 44.3% Iron 100.4%

*Based on a 2000 Calorie diet


Dark Chocolate Swirl Cake Recipe