Thursday, 1 November 2012

Vanilla and chocolate swirl cake

Week 45, Bake 45. 

It is half term! And so as my parents could not visit me I decided to visit them, which sadly has meant staying in their freezing house this past week (they are having building work done currently which means a massive whole in the roof). So this week mum and dad requested that I make them a chocolate cake, so here it is, a chocolate and vanilla swirl cake.

  • 225g of salted butter
  • 225g of caster sugar
  • 4 eggs
  • 1 teaspoon on vanilla essence
  • 225g of self-raising flour
  • 3 tablespoons of coco powder (one mixed with one tablespoon of warm water)
  • 1 tablespoon of milk
  • Butter for making buttercream
  • Icing
  • Splash of double cream
  • 150g milk chocolate
  1. Pre-heat the oven to 180c and line two cake tins. 
  2. Beat the soften butter and then add the sugar, beat until light and fluffy. 
  3. Add the eggs a little at a time so the mixture doesn't curdle. 
  4. Now add the vanilla essence and fold in the sifted flour. Add the milk. 
  5. Divide the mixture into half and add the coco to one of the half. This is now your chocolate mixture.
  6. Pop each mixture into a piping bag and pipe a blob of the vanilla mixture into the center of each pan. Now using the chocolate mixture, pipe a blob of that into the center of the vanilla blob. Keep alternating until you get a tiger effect and use up all the mixture.
  7. Pop into the oven for 20 minutes. 
  8. Cool on a wire cooling rack. 
  9. Make the butter cream but beating the butter and icing sugar together, add the cream to make it spreadable. 
  10. Put the butter cream into the center of the cake and peice the cake together. Now melt the chocolate in a bowl over a pan of water and pipe it into a cobweb shape on top.

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