Curly Whirly Cake Recipe

Makes a 17cm cake

For the chocolate sponge: 

250ml milk 
275g light soft brown sugar
100g dark chocolate (54% cocoa solids), chopped 
175g plain flour 
1tsp baking powder
30g cocoa powder
100g salted butter, softened 
2 medium eggs, lightly beaten

To decorate: 
Cream Cheese Frosting:

200g Full-fat cream cheese
400g Icing sugar
50g Unsalted butter

 

Heat the oven to 190.c/Gas Mark 5. Line two 17cm sandwich tins with foil or baking parchment. 

Heat half the milk and half the soft brown sugar in a saucepan until the sugar has dissolved, then add the chocolate and stir over a low heat until melted. Remove from the heat and leave to cool slightly. 

Sift the flour, baking powder, and cocoa powder together and set aside. Put the butter in a large bowl, add the remaining sugar, and beat together until light and fluffy, using an electric mixer. Gradually add the beaten eggs, alternating each addition with a tablespoon of the flour mixture to prevent it from splitting. 

Fold in the rest of the flour, followed by the remaining milk, then add the still-warm chocolate milk. Mix until smooth, it will have a very runny consistency. 

Divide the mixture between the. Lines tines and bake for 0- minutes, until risen and firm to the touch. Remove demo the oven and leave to cool in the tins. 

Put the cream cheese and icing sugar into a bowl and beat slowly with a handheld electric mixer until smooth. Put the butter in a small pan and soften over a very low heat so that it disintegrates rather than piping hot. With the hand mixer still on slow, gradually our the melted butter into the cream cheese mixer until it’s completely combined, then whisk briefly at a higher speed. If you’re happy with the consistency use it straight away. If the butter was too warm, the frosting may be a bit soft and will need chilling slightly first. 

Turn the cakes out of their tines and sandwich them together with about a quarter of the frosting. Spread a thin layer of frosting over the top and sides to bind any crumbs and then leave to set in the fridge for an hour. 

Coat with the remaining frosting, smoothing it with a palette knife. Put the melted chocolate in a piping bag and pipe swirls atop the cake. 

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Cake
cake recipe
curly whirly