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Konditor & Cook Curly Whirly Cake


Serves: 12
timePrep time: 20 mins
timeTotal time:
Konditor & Cook Curly Whirly Cake
Recipe from the Konditor & Cook book

Konditor & Cook Curly Whirly Cake


Serves: 12
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
526Kcal
Fat
24gr
Saturates
15gr
Carbs
75gr
Sugars
63gr
Fibre
1gr
Protein
5gr
Salt
0.6gr

Gerhard Jenne

Gerhard Jenne

In June 1993 Gerhard Jenne, from Freiburg Germany, is famous for his contemporary and witty cakes. He has five shops across London and a specialist Cake School. www.konditorandcook.com
See more of Gerhard Jenne’s recipes
Gerhard Jenne

Gerhard Jenne

In June 1993 Gerhard Jenne, from Freiburg Germany, is famous for his contemporary and witty cakes. He has five shops across London and a specialist Cake School. www.konditorandcook.com
See more of Gerhard Jenne’s recipes

Ingredients

For the dark chocolate sponge
  • 250ml milk
  • 275g light soft brown sugar
  • 100g dark chocolate (54% cocoa solids), chopped
  • 175g plain flour
  • 1 tsp baking powder
  • 30g cocoa powder
  • 100g salted butter, softened
  • 2 medium eggs, lightly beaten
  • 40g melted dark chocolate, to finish
For the cream cheese frosting
  • 200g full-fat cream cheese
  • 400g icing sugar
  • 50g unsalted butter
  • seeds of ½ vanilla pod or ½ tsp vanilla extract

Step by step

  1. Heat the oven to 190°C, fan 170°C, gas 5. Line two 17cm or 18cm sandwich tins with foil or baking parchment.
  2. 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.
  3. 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.
  4. 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.
  5. 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 to cool in the tins.
  6. Meanwhile, put the cream cheese, icing sugar and vanilla into a bowl and beat slowly with a handheld electric mixer until smooth. Put the butter in a small pan and soften over a very low heat so that it just disintegrates rather than becoming piping hot. With the hand mixer still on a slow speed, gradually pour the melted butter into the cream cheese mixture until it is completely combined, then whisk it briefly at a higher speed. If the butter was too warm, the frosting may be a bit soft and will need chilling slightly before you use it.
  7. 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.
  8. Coat with the remaining frosting, smoothing it with a palette knife. Put the melted chocolate in a parchment piping bag and pipe patterns on the cake.

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