The recipe you have all been waiting for – the famous Curly Whirly Cake. A dark Belgian chocolate cake with a vanilla bean frosting made with freshly whipped cream cheese!
The following makes a 17cm cake!
– 250ml milk
– 275g light soft brown sugar
– 100g dark chocolate (54% cocoa solids) chopped
– 175g plain flavour
– 1tsp baking powder
– 30g cocoa powder
– 100g salted butter, softened
– 2 medium eggs, lightly beaten
– 200g full-fat cream cheese
– 400g icing sugar
– 50g unsalted butter
– Seeds of 1/2 vanilla pod or 1/2 tsp vanilla extract
– 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 is dissolved, then add the chocolate and stir over a low heat until melted. Remove from the head 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 2 lined tins and bake for 20-25 minutes, until risen and firm to the touch. Remove from the oven and leave too cool in the tins.
– Turn the cakes out their cakes 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 parchment piping bag and pipe patterns on the cake.
How to make a parchment piping bag:
– Cut a 30cm x 15cm x 25cm triangle from a piece of baking parchment. Lay it flat on a work surface with the longest side on your left (or the other way round if you are left handed). Curl the top corner towards you and to the right (or left, if you are left handed), forming a cone.
– Hold it together with your thumb and index finger. While still holding it, curly the bottom corner up and around the cone. Now pick up the tip of the cone with your other hand and remove your thumb and index fingers from the opening of the cone. Tuck what used to be the bottom corner inside the opening of the cone to stop unfolding.