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
- Splash of double cream
- 150g milk chocolate
- Pre-heat the oven to 180c and line two cake tins.
- Beat the soften butter and then add the sugar, beat until light and fluffy.
- Add the eggs a little at a time so the mixture doesn't curdle.
- Now add the vanilla essence and fold in the sifted flour. Add the milk.
- Divide the mixture into half and add the coco to one of the half. This is now your chocolate mixture.
- 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.
- Pop into the oven for 20 minutes.
- Cool on a wire cooling rack.
- Make the butter cream but beating the butter and icing sugar together, add the cream to make it spreadable.
- 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.