Chocolate Swirl Cake Food

CHOCOLATE-MINT SWIRL CAKE

Steps:

• Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In small bowl, beat cream cheese with electric mixer on high speed until smooth and fluffy. Beat in granulated sugar, 1 tablespoon flour, 1 egg, 1/8 teaspoon peppermint extract and 3 drops food color until smooth; set aside.
• In large bowl, beat cake mix, 1/3 cup flour, 1 cup water, the butter and 2 eggs on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. Spoon cream cheese filling over batter.
• Bake 44 to 52 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 15 minutes. Turn pan upside down onto cooling rack or heatproof plate; remove pan. Cool completely, about 1 hour.
• In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring frequently, until melted; set aside. For glaze, mix powdered sugar, 1/4 teaspoon peppermint extract, 1 to 2 drops food color, the corn syrup and enough of the 3 to 4 teaspoons water to make a thick glaze that can be easily drizzled. Drizzle over cake. Immediately spoon melted chocolate over glaze in 1/2-inch-wide ring. Working quickly, pull toothpick through chocolate to make swirls. Refrigerate until serving time. Store loosely covered in refrigerator.

CHOCOLATE MARBLE CAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.
• If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 mins until smooth.
• If you prefer to mix by hand, beat 225g butter and 225g caster sugar together, then add 4 eggs, one at a time, mixing well after each addition.
• Fold through 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract until the mixture is smooth.
• Divide the mixture between 2 bowls. Stir 2 tbsp cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately.
• When all the mixture has been used up (and if young kids are doing this, you'll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren't any air bubbles.
• Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
• Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.

MARBLE BUNDT CAKE

Steps:

• Preheat oven to 350 F. Grease and flour a 12-cup Bundt pan. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment (or with an electric mixer), beat together butter and sugar until well-combined.
• Add eggs one at time, mixing well after each addition.
• Stir in 1 tablespoon vanilla until combined.
• Mix in buttermilk until well-combined.
• Add cake flour, baking powder, and salt.
• Stir in on low just until incorporated.
• Scoop out 2 ½ cups of the batter, and place it into a separate bowl.
• Stir cocoa powder and milk into the 2 ½ cups of batter until well-combined.
• Add remaining 1 teaspoon of vanilla extract to original batter.
• Using a 1/4-cup measuring cup, drop one scoop of plain batter into prepared bundt pan.
• Using a separate scoop, drop 1/4 cup of chocolate batter on top of plain batter.
• Continue to alternate between plain and chocolate batters until both batters are gone.
• Give the pan a couple of taps to level out the batter, if necessary. Do not stir.
• Bake for 50-70 minutes, or until a wooden toothpick inserted into the center comes out clean.
• Cool cake in the pan on a wire rack for 15 minutes.
• Invert the cake onto wire rack, and cool completely.

CHOCOLATE-VANILLA SWIRL BUNDT CAKE

Steps:

• Position a rack in the lower third of the oven and preheat to 350 degrees F. Spray a 12-cup swirled bundt cake pan, such as Nordic Ware Heritage Bundt Pan, with cooking spray.
• Whisk together the flour and salt in a medium bowl. Whisk together the milk, vanilla, eggs and yolks in a second medium bowl.
• Beat the butter in a large bowl with an electric mixer on medium speed until smooth, about 1 minute. Gradually pour in the granulated sugar, 1/4 cup at a time, and beat until light and fluffy, about 5 minutes.
• Turn the mixer to low and add the flour mixture 1/4 cup at a time until fully incorporated, about 3 minutes. Add the egg mixture and beat until the batter is combined, about 3 minutes.
• Spoon 4 cups of the batter into a large resealable plastic bag. Add the cocoa powder to the bowl with the remaining batter and beat on low speed until combined, about 1 minute. Spoon the chocolate batter into a second large resealable plastic bag.
• Snip the corners off the bags. Working in alternating colors, pipe strips of batter into the ridges of the pan (the pan has an odd number of ridges so you will have two of the same batters next to each other). Use a long wooden skewer to spread the strips of batter in the ridges, taking care not to let batter spill over into the neighboring color. Pipe the rest of the batter into the pan in large dollops, alternating flavors as you go. Gently smooth the top of the batter with an offset spatula.
• Bake until a skewer inserted into the center comes out clean and the top springs back when lightly pressed, 55 to 60 minutes. Cool the cake on a rack for 10 minutes. Invert the cake onto the rack to cool completely, about 2 hours.
• For the glaze: Meanwhile, whisk together the confectioners' sugar and milk in a medium bowl to make a thick but pourable glaze, adding a little more milk or sugar to get the right consistency. Drizzle the glaze into the ridges of the cake.

JAN'S DARK CHOCOLATE SWIRL POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
• Beat butter and cream cheese together in a bowl using an electric mixer until well combined. Add sugar and beat until fluffy, 3 to 4 minutes. Mix almond extract, vanilla extract, salt, and baking powder into creamed mixture; beat in 2 eggs. Add 1 cup flour and mix well. Add 2 eggs and mix well. Add 1 cup flour and mix well. Add last 2 eggs and mix well. Add remaining 1 cup flour and mix until batter is smooth.
• Remove 2 cups batter and place in a separate bowl; stir in cocoa powder. Pour 1/2 of the plain batter into the prepared pan; add 1/2 of the chocolate batter and swirl with a knife. Repeat with remaining plain batter and chocolate batter, swirling gently.
• Place pan in the middle rack of the preheated oven; bake until a toothpick inserted in the center comes out clean, about 90 minutes.

CHOCOLATE SYRUP SWIRL CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour a 12-cup fluted tube pan or a 10" tube pan.
• In a large bowl, beat butter, sugar, and vanilla until fluffy.
• Add eggs and beat well.
• Combine flour, 1 t. baking soda, and salt in a small bowl. Add alternately with buttermilk to butter mixture, beating until well blended.
• Measure 2 cups of batter into a small bowl. Stir in 1/4 t. baking soda and Hershey's syrup.
• Pour vanilla batter into prepared pan. Pour chocolate batter over. Swirl with a toothpick or knife.
• Bake for 60-70 minutes, or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack.

CHOCOLATE SWIRL CAKE

Steps:

• FOR THE VANILLA BATTER: Cream butter, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, 1 teaspoon baking soda and the salt; add alternately with buttermilk to creamed mixture.
• FOR THE CHOCOLATE BATTER: Combine syrup and 1/4 teaspoon baking soda. Measure 2 cups of the vanilla batter into small bowl; blend in chocolate syrup mixture.
• Add coconut to remaining vanilla batter; pour vanilla batter into GREASED and FLOURED 12 cup Bundt pan or 10 inch tube pan. Pour chocolate batter over vanilla batter in pan; DO NOT MIX.
• Bake at 350°F about 70 minutes or until cake tester comes out clean. Cool 15 minutes; remove from pan. Cool completely; glaze or frost as desired. I served it plain with whipped cream. 12 to 16 servings.
• TO MAKE THE ICING: Cream butter and confectioners' sugar in small mixer bowl; blend in syrup. Melt chocolate bar pieces in top of double boiler over hot, not boiling, water; add to syrup mixture. Add milk; beat to spreading consistency. Makes about 2 1/2 cups.
• TO MAKE THE GLAZE: Combine chocolate and cream in small saucepan. Cook over very low heat, stirring constantly, until chocolate is melted and mixture is smooth; do not boil. Remove from heat; cool, stirring occasionally, until mixture begins to thicken, about 10 to 15 minutes. About 1 cup.
• TO MAKE CHOCOLATE-COCONUT FROSTING: Combine sugar and cornstarch in small saucepan; blend in evaporated milk. Cook over medium heat, stirring constantly, until mixture boils; remove from heat. Add chocolate bar pieces and butter; stir until chocolate is melted and mixture is smooth. Stir in coconut and nuts. Immediately spread on cake. About 2 cups frosting.
• *To sour milk: Use 1 Tablespoon vinegar plus milk to equal 1 cup.
• **You may substitute 1 1/3 cups semi sweet chocolate chips for the baking chocolate.

CHOCOLATE-SWIRLED CHEESECAKE

Steps:

• Preheat oven to 300 degrees. To make the crust, combine graham crackers, melted butter and sugar in a medium bowl. Mix well with a fork to combine. Press the mixture into the bottom of a 9-inch springform pan that has been coated with non-stick spray. Set aside.
• To make the filling, melt chocolate in a double boiler or medium bowl over simmering water. Set aside to cool slightly.
• In a large mixing bowl, combine cream cheese, sour cream, egg, and vanilla. Mix on low speed until smooth and creamy. Fold in sugar and flour. Pour filling into prepared pan.
• Drizzle melted chocolate over surface of cheesecake. Using a toothpick swirl the chocolate into the filling, just until decorative swirls form (don't over-swirl, or you'll lose the effect).
• Bake 1 hour, or until center is set. Turn off oven, prop open the oven door (not all the way, just slightly), and allow the cake to cool 15 minutes. Transfer pan to a wire rack and cool completely. Cover with plastic wrap and refrigerate until ready to serve.

CHOCOLATE COCONUT SWIRL CAKE

Steps:

• Preheat oven to 350F.
• Grease a 33 x 13 x 9-inch jelly roll pan.
• Lay a large sheet of wax paper or baking parchment on the work surface and dust it evenly with 2 tablespoons of the sugar Place the egg yolfs in a heatproof bowl.
• Add the remaining sugar and whisk with a hand-held electric mixer until the mixture thickens.
• Sift in the cocoa, then fold in carefully and evenly with a metal spoon Whisk the egg whites in a clean, greasefree bowl until they form soft peaks.
• Fold about 1 tablespoon of the whites into the chocolate mixture to lighten it, then fold in the rest evenly Scrape the mixture into the prepared pan, taking it right into the corners.
• Smooth the surface with a metal spatula, then bake for 20-25 minutes or until firm and springy to the touch Turn the cooked cake out onto the sugar dusted wax paper and carefully peel off the lining paper.
• Cover with a damp towel and let cool completely To make the filling: Whisk the cream with the whiskey or brandy in a bowl until the mixture just holds its shape, grate the coconut cream and stir in with the sugar Uncover the cake and spread about 3/4 of the cream mixture to the edges.
• Roll up carefully from a long side.
• Transfer to a plate, pipe or spoon the remaining cream mixture onto the top.
• Use a vegetable peeler to make cocokut and chocolate curls to decorate the top of the cake.

CHOCOLATE-SWIRL GINGERBREAD

Steps:

• Preheat oven to 325 degrees. Butter an 8-inch square pan. In a bowl, combine flour, brown sugar, ginger, baking powder, salt, pepper, and cloves.
• Melt the butter in the water in a small saucepan over medium heat, and stir mixture into the dry ingredients until smooth. Stir in molasses and egg.
• Pour half the batter into prepared pan. With a spoon, drizzle half the chocolate over the batter. Pour remaining batter on top, and drizzle the remaining chocolate over the batter in a decorative pattern.
• Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes.

CHOCOLATE-SWIRLED POUND CAKE

Steps:

• Beat butter at medium speed with an electric mixer 2 minutes or until creamy.
• Gradually add sugar, beating 5 to 7 minutes.
• Add eggs, 1 at a time, beating just until yellow disappears.
• Add flour to butter mixture alternately with milk, beginning and ending with flour.
• Mix at low speed just until blended after each addition.
• Stir in vanilla.
• Combine 1 cup batter and chocolate syrup, stirring until blended.
• Divide remaining batter in half; pour 1 portion into a greased and floured 10-inch tube pan.
• Spoon half of chocolate batter on top; repeat layers.
• Gently swirl batter with a knife.
• Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on a wire rack.

CHOCOLATE SWIRL CAKE

Steps:

• Cream butter and sugar together until light and fluffy.
• Add eggs, beating in one at a time.
• Sift over flour and baking powder and fold into butter mixture.
• Divide the mixture in half. Place one half in a separate bowl and mix in vanilla. Sift cocoa over other half of mixture and fold inches.
• Place alternate tablespoon of mixture into a baking paper-lined 20cm cake tin.
• Swirl the mixtures together with wooden skewer.
• Bake at 180 C for 35 - 40 minutes or until cake springs back when lightly touched.
• Cool cake a little. Turn out onto a cake rack and ice when cold.
• Icing: Melt butter and chocolate over a low heat, stir in icing sugar.
• Add water and mix to combine. Spread over cake when cool.
• If you wish to decorate the cake, use a potato peeler and peel white chocolate into curls and sprinkle over icing.

ANGEL FOOD SWIRL CAKE

Steps:

• Preheat oven to 350 degrees, with rack in lower third. Cut parchment to fit bottom of round or heart-shaped 10-inch tube pan with legs or removable bottom. Fit paper into pan. Do not grease pan.
• Sift flour, 1/2 cup sugar, and salt together. Sift again into a bowl. Using fork, mash 1/2 cup whole raspberries; strain through a fine sieve to yield about 1/4 cup mashed raspberries.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-low speed until foamy. Beat in cream of tartar and vanilla. Increase speed to medium-high; beat until whites are nearly stiff. Reduce speed to medium-low; beat in the remaining 1 cup sugar, 2 tablespoons at a time. Beat until peaks are almost stiff but not at all dry. Transfer egg whites to large bowl.
• Sift flour mixture over egg whites; fold in gently with large rubber spatula. Gently transfer 1/3 of batter to tube pan. Spoon 2 tablespoons mashed berries over egg whites. Spoon another 1/3 of batter into the pan; repeat with remaining mashed berries. Top with remaining batter. Run a knife through mixture, touching bottom of pan, to eliminate any air pockets. Leave the top very textured with peaks in the meringue; do not smooth.
• Bake until the top of the cake is lightly golden and the cake springs back when pressed lightly, 35 to 45 minutes. (If top darkens too quickly, tent with foil.)
• Invert pan onto its legs or hang it over the neck of a bottle or funnel; let cake stand, in the pan, until completely cool, about 1 hour. Run a knife around edges of the cake to loosen the sides. Unmold cake. Serve with buttermilk sorbet and remaining whole raspberries.

CHOCOLATE SWIRL MUFFIN CAKE

Steps:

• Heat oven to 375°F.
• Generously grease 12-cup fluted tube cake pan.
• In 2-quart saucepan, cook all filling ingredients over medium-low heat 2 to 3 minutes, stirring constantly, until smooth.
• Remove 1/3 cup filling for glaze; set aside.
• Freeze remaining filling 15 minutes until thick like pudding.
• Meanwhile, in large bowl, stir together all cake ingredients.
• Spoon half the batter into pan.
• Remove filling from freezer.
• Carefully spoon filling in center of batter to within 1/2 inch of pan edges.
• Spoon remaining batter over filling.
• Bake 50 to 65 minutes or until top springs back when touched.
• Cool 15 minutes.
• Remove from pan to wire rack.
• Spoon reserved 1/3 cup filling on cake to glaze. (If too thick, microwave filling on High 10 to 15 seconds using microwavable small bowl.).
• Cool completely, about 1 hour.
• Note: Cook time does not include cooling time.

CHOCOLATE VANILLA SWIRL POUND CAKE

Steps:

• Spray and flour a loaf pan. Preheat oven to 350 degrees F.
• In a mixing bowl, combine the flour, baking powder and salt. In another bowl, beat the butter until light and fluffy. Gradually add the applesauce, sugar and vanilla to the butter. Add the eggs 1 at a time, scraping down the sides of the bowl after each addition. Stir the flour into the butter, on low, alternately with the milk, beginning and ending with the flour.
• Put 2/3 of the batter in the prepared loaf pan. Add the fudge sauce and the baking soda to the remaining batter and mix until just blended. Spoon the chocolate mixture on top of the batter in the pan and swirl with a butter knife.
• Bake for approximately 1 hour or until the cake pulls away from the sides of the pan. Cool 10 minutes in the pan. Remove from the pan and cool completely.

CHOCOLATE SWIRL CAKE

Steps:

• Heat oven to 350°F.
• Place first 5 ingredients and 4 eggs in large bowl with mixer until blended. Stir in chopped chocolate.
• Reserve 1 cup batter. Pour remaining batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Beat Neufchatel and sugar in small bowl with mixer until blended. Mix in remaining egg. Pour over batter in pan. Spoon reserved batter over Neufchatel mixture.
• Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

POUND CAKE WITH CHOCOLATE SWIRL

Steps:

• Preheat oven to 350°F. Butter and flour 9 by 5-inch loaf pan. Beat sugar and butter in large bowl until light and fluffy. Stir flour, baking powder, and baking soda into butter mixture. Beat just until blended.Add sour cream and vanilla and beat just until smooth.Beat in eggs.
• Spread half of batter into prepared pan. Mix grated chocolate and cinnamon in small bowl. Sprinkle half of chocolate mixture over batter. Spread remaining batter over chocolate. Sprinkle with remaining chocolate mixture. Using knife, swirl chocolate mixture into batter.
• Bake pound cake until tester inserted into center comes out clean, about 55 minutes. Transfer pan to rack and cool cake 10 minutes. Using small knife, cut around sides of pan to loosen cake. Turn cake out onto rack and cool completely.(Can be prepared 1 day ahead. Wrap in foil and store at room temperature)

CHOCOLATE MINT SWIRL CAKE

Steps:

• Heat oven to 325f.
• Lightly grease or spray a 12 cup fluted pan.
• FILLING:.
• In a small bowl beat cream cheese with mixer on high until smooth and fluffy. Beat in the sugar, egg, 1/8 tsp extract and 3 drops of food color and set aside.
• CAKE:.
• In lg bowl beat cake mix, 1 cup water, the butter and 2 eggs on low for 30 seconds, then on medium for 2 minutes Pour into pan and spoon the cream cheese filling over the batter.
• Bake 42-48 mins until a toothpick comes out clean. Cool in pan for 15 minutes.
• Turn cake upside down onto plate or cooling rack and allow to cool completely.
• GLAZE:.
• In 1 qt saucepan heat chocolate chips and shortening over low heat, stirring often, until melted. Set aside.
• Mix icing sugar, 1/4 tsp peppermint extract, 2 drops food color, and corn syrup and enough of the 3-4 tsp's water to make a thick drizzle that can be easily spooned over cake. Drizzle over cake.
• Immediately spoon the chocolate glaze over cake in a 1/2 inch wide ring. Working quickly pull a toothpick through chocolate to make swirls. Chill until serving time and refrigerate leftovers.
• TIP:.
• sprinkling with coarsely chopped chocolate mint candies makes this already incredible cake even more decadent.

CHOCOLATE SWIRL BREAKFAST CAKE

Steps:

• Cake:.
• Stir together first 5 ingredients. Pour batter into alightly greased 9 inch square pan.
• Microwave chips and 2 tablespoons milk in a 2 cup glass measuring cup at HIGH 1 1/2 minutes or until melted, stirring twice.
• Swirl melted chocolate gently through batter with a knife to create a marble effect. Sprinkle Coconut-Pecan Topping on top of batter. Bake at 350F for 20-25 minutes or until golden brown.
• Coconut-Pecan Topping:.
• Stir together all ingredients. 1 cup.

CHOCOLATE SWIRL CAKE (GLUTEN-FREE)

Steps:

• Place a rack in center of the oven and preheat to 325°F. Butter and flour (use GF flour if needed) a 9x5x2-1/2 or 10x5x2-1/2 inch loaf pan. Place the pan on an insulated baking sheet or on two double-panned regular baking sheets (one set inside the other). Double-panning helps insulate the cake creating a more even baking environment. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. Break the eggs into a small bowl and add the vanilla; set aside. In your stand mixer fitted with the paddle attachment (or a hand mixer and a large bowl) beat the butter on medium speed until smooth, fluffy and lightened in color, about 3 minutes. Add the sugar and beat for another 2 to 3 minutes until smooth and creamy. While the butter and sugar are creaming, melt the two chocolates. Place the chocolate ingredients in two small heatproof bowls, chocolate in one, white chocolate in the other, and set your microwave to half-power. Heat each one individually in 30-second bursts, stirring to help the chocolates melt more evenly. Add the eggs to the creamed butter and sugar, one at a time, beating well after each addition. Don't be concerned if the batter looks curdled, this is normal and will disappear when you add the dry ingredients. Reduce the mixer speed to low and alternately add the flour mixture and the milk, beginning and ending with the dry ingredients, mixing just until each addition is incorporated. Transfer half the batter to the bowl that held the dry ingredients. Stir and fold the melted dark chocolate mixture into this bowl, making sure that you are getting the batter from the bottom of the bowl to the top. Continue stirring and folding until the batter is smooth and evenly combined. Set aside. Add the white chocolate mixture to the original batter left in the stand mixer's bowl; beat with the mixer until smooth. Drop dollops of each batter into the prepared pan in a random pattern, alternating the batters. Using a table knife or long wooden skewer, drag and zigzag it the length of the pan. Wipe off the knife. Repeat, starting at the opposite end. Don't over mix the batter or you'll lose the marbled effect and end up with a muddy-looking loaf. (Note: I was a bit too cautious and wound up with large sections of chocolate batter.) Bake the cake for 30 minutes and spin the pans so the front is now facing the back of the oven. Continue baking for another 30 minutes and then check it with a wooden toothpick. If it is getting too brown on top but needs more baking time, tent the top loosely with a piece of foil. The cake may need up to 30 minutes more to bake, depending on your oven, how dark your baking pan is and what additions you've made. The cake is done when a thin knife or cake tester inserted in the middle comes out clean. Transfer the cake pan to a rack to cool for 15 minutes and then remove it from the pan and continue to cool it (right side up) on the rack until it's room temperature.