Konditor & Cook Curly Whirly Cake
Prep time: 20 mins
Recipe from the Konditor & Cook book
Prep time: 20 mins
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Nutritional information (per serving)
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
- Heat the oven to 190°C, fan 170°C, gas 5. Line two 17cm or 18cm sandwich tins with foil or baking parchment.
- 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.
- 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 to cool in the tins.
- 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.
- 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.
- 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.