Curly Whirly Cake
Makes a 17cm cake
Ingredients for the dark chocolate sponge:
- Milk – 250ml
- Light Soft Brown Sugar – 275g
- Dark Chocolate (54 per cent cocoa solids), chopped – 100g
- Plain Flour – 175g
- Baking Powder – 1 tsp
- Cocoa Powder – 30g
- Salted Butter (softened) – 100g
- Medium Eggs (lightly beaten) – 2
- 1 quantity of Cream Cheese Frosting, flavoured with vanilla
- Chocolate flakes, or a little melted chocolate (optional)
- Heat the oven to 190C/Gas Mark 5. Line two 17cm sandwich tins with foil or baking parchment.
- Heat half the milk and half the soft brown sugar together 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 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 two lined tins and bake for 20-25 minutes, until risen and firm to the touch. Remove from the oven and leave to cool in the tins.
- Turn the cakes out of their tins 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. Sprinkle with chocolate flakes or put the melted chocolate in a parchment piping bag and pip patterns on the cake.