Triple Chocolate Swirl Cake
Well it was time for another birthday and the request this time was for a Triple Chocolate Swirl Cake. I have had this recipe for a couple of years and it was finally selected from my cookbook options. I am warning you now it does get messy when you are making the cake. But the result is worth it, but it does take a while. The recipe says that it takes an hour but by the time you melt all the chocolate it took me closer to 1 and a half to make the cake batter.
Preheat your oven to 180 degrees Celsius and prepare two 7 cm deep, 20 cm round cake tins. Line the base with baking paper and grease the sides of the tins.
Now to start the batter, with you mixer (or beaters) beat together the butter, vanilla and sugar until light and fluffy. Add the eggs one at a time, allowing for each egg to be well combine before adding the next. Now add the flour. Continue to mix on a low speed, then add 1 cup of the milk, just until combined. Divide the mixture into 4 separate bowls.
We will start with the dark chocolate. In a heatproof and microwavable bowl, place all the dark chocolate in the bowl and heat on high for 1 minute or until smooth, stir halfway through with a metal spoon. Repeat the process with the milk and white chocolate.
To the dark chocolate add the cocoa and the remaining 2 tablespoons milk then add this mixture to one of the bowls with the batter. Stir to combine.
Add the milk chocolate to the second batter portions. Stir to combine.
Finally add the golden syrup and white chocolate to the 3 bowl of batter. Stir to combine.
(The forth bowl remains plain with nothing added.)
Now to assemble the cake. Spoon a tablespoon at a time of each batter to both tins. Try and alternate batters to create a marbled effect. Continue until you have used all the batter. Use a knife and draw it through the mixture to enhance the marbling effect. Careful not to over do it. Place the pans in the oven and cook for 1 hour or until a skewer comes out clean.
Remove the pans from the oven and allow the cakes to cool in the tin for 10 minutes. Then turn them out of the tin and allow them to cool completely.
Now for the icing place the cream and chocolate into a heatproof, microwave safe bowl. Microwave on medium for 2 to 3 minutes, stirring every 30 seconds. Refrigerate the mixture until cold and almost firm. Use an electric mixer to beat until light and fluffy.
To assemble the cake, level both cakes with a serrated knife. Place one on the serving plate, spread 3/4 of a cup on the ganache on top of the cake. Place the other cake on top and cover the cake with the remainder of the icing.
This cake was a hit and was demolished very quickly. While it was messy and time consuming it was worth the effort
Until next time, Happy cooking, Kate.
***Ingredients
Preheat your oven to 180 degrees Celsius and prepare two 7 cm deep, 20 cm round cake tins. Line the base with baking paper and grease the sides of the tins.
Now to start the batter, with you mixer (or beaters) beat together the butter, vanilla and sugar until light and fluffy. Add the eggs one at a time, allowing for each egg to be well combine before adding the next. Now add the flour. Continue to mix on a low speed, then add 1 cup of the milk, just until combined. Divide the mixture into 4 separate bowls.
We will start with the dark chocolate. In a heatproof and microwavable bowl, place all the dark chocolate in the bowl and heat on high for 1 minute or until smooth, stir halfway through with a metal spoon. Repeat the process with the milk and white chocolate.
To the dark chocolate add the cocoa and the remaining 2 tablespoons milk then add this mixture to one of the bowls with the batter. Stir to combine.
Add the milk chocolate to the second batter portions. Stir to combine.
Finally add the golden syrup and white chocolate to the 3 bowl of batter. Stir to combine.
(The forth bowl remains plain with nothing added.)
Now to assemble the cake. Spoon a tablespoon at a time of each batter to both tins. Try and alternate batters to create a marbled effect. Continue until you have used all the batter. Use a knife and draw it through the mixture to enhance the marbling effect. Careful not to over do it. Place the pans in the oven and cook for 1 hour or until a skewer comes out clean.
Remove the pans from the oven and allow the cakes to cool in the tin for 10 minutes. Then turn them out of the tin and allow them to cool completely.
Now for the icing place the cream and chocolate into a heatproof, microwave safe bowl. Microwave on medium for 2 to 3 minutes, stirring every 30 seconds. Refrigerate the mixture until cold and almost firm. Use an electric mixer to beat until light and fluffy.
To assemble the cake, level both cakes with a serrated knife. Place one on the serving plate, spread 3/4 of a cup on the ganache on top of the cake. Place the other cake on top and cover the cake with the remainder of the icing.
This cake was a hit and was demolished very quickly. While it was messy and time consuming it was worth the effort
Until next time, Happy cooking, Kate.
***Ingredients
- 375 grams unsalted butter, softened
- 3 teaspoons vanilla extract
- 1 1/2 cups caster sugar
- 4 eggs
- 3 3/4 cups self raising flour
- 1 1/4 cups milk
- 150 grams dark chocolate, chopped
- 150 grams milk chocolate, chopped
- 140 grams white chocolate, chopped
- 1 1/2 tablespoons cocoa
- 1/4 cup golden syrup
- Chocolates to decorate, if you want
Icing
- 1 cup thickened cream
- 3 x 180 grams blocks white chocolate, chopped
- White icing colouring, optional
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