JAN'S DARK CHOCOLATE SWIRL POUND CAKE
Pretty marbled pound cake with rich, dark chocolate. Simple to make in no time at all! This is a great cake for making a day ahead or freezing.
Provided by What's for dinner, mom?
Categories Desserts Cakes Pound Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 636 calories, Carbohydrate 80.1 g, Cholesterol 174.5 mg, Fat 32.6 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 19.7 g, Sodium 329 mg, Sugar 50.4 g
CHOCOLATE-VANILLA SWIRL BUNDT CAKE
No master decorating skills needed for this stunning cake. Pipe chocolate and vanilla cake batter into the swirls of a bundt pan, and it does the job for you.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 12 to 14 servings
Number Of Ingredients 11
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.
PEANUT BUTTER LOVERS SWIRL CAKES
Peanut butter lovers will love these chocolate fudge-swirled loaf cakes loaded with their favorite chocolate and peanut butter combo.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease two 8x4-inch loaf pans with shortening; sprinkle with flour. In large bowl, beat cake mix, water, eggs, 1/2 cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.
- Remove 1/2 cup of the batter to medium bowl; stir in 1/2 cup chocolate syrup to make chocolate fudge batter.
- Spread half of the peanut butter batter evenly in loaf pans (one-fourth of batter in each pan). Spoon chocolate fudge batter onto center of peanut butter batter in pans. Spoon and spread remaining peanut butter batter evenly over pans. Swirl with knife in circular motion.
- Bake 50 to 55 minutes or until toothpick inserted in center of each loaf comes out clean. Cool 10 minutes in pans. Carefully turn pans upside down onto cooling rack to remove cakes. Cool 1 hour.
- In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency. Divide glaze between 2 small bowls. In 1 bowl, stir in 2 tablespoons chocolate syrup until well blended. Drizzle peanut butter and chocolate glazes over cakes; sprinkle peanut butter cups over tops of cakes.
Nutrition Facts : Calories 340, Carbohydrate 46 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 20 g, TransFat 0 g
CHOCOLATE-CINNAMON SWIRL CAKE
Recipe passed to me a few months ago by an aunt. Make sure to use high quality cocoa for a richer flavor. This will keep well in a fridge and can be reheated in the microwave (covered loosely with a paper towel or napkin).
Provided by SAPHIRA
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x12-inch glass baking dish.
- Mix together sugar, cocoa powder, and cinnamon in a small bowl; set topping aside.
- Combine butter and cream cheese in a large bowl; beat with an electric mixer until smooth and creamy. Add sugar and mix until well blended. Mix in vanilla extract. Add eggs, one at a time, beating well after each addition. Sift in flour and baking powder and blend until thoroughly combined. Fold in chocolate chips.
- Pour 1/2 of the batter into the prepared baking dish and sprinkle with 1/2 of the cinnamon topping. Spread remaining batter on top and sprinkle with remaining topping.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes. Cool on a wire rack for 5 minutes. Serve warm.
Nutrition Facts : Calories 493.4 calories, Carbohydrate 60.1 g, Cholesterol 115.8 mg, Fat 26.8 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 16.2 g, Sodium 247.7 mg, Sugar 39.4 g
SOUR CREAM CHOCOLATE SWIRL COFFEE CAKE
This moist, glazed cake will earn top billing at brunch! It serves 16 and can be ready for the oven in less than half an hour.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h25m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Generously grease 12-cup fluted tube pan. Sprinkle with pecans, tilting pan to coat sides with some of the nuts. Set pan aside. In 1-quart microwavable bowl, place 3 ounces chocolate. Microwave on High 30 seconds; stir. If necessary, microwave in 10 second increments, stirring each time, until melted. Set aside to cool.
- In large bowl beat sugar and butter with electric mixer on medium speed 1 to 2 minutes or until light and fluffy. Beat in 1/2 cup of the sour cream, the vanilla and eggs until smooth. On low speed, beat in 1 cup of the flour, the baking powder and salt until dry ingredients are moistened. Beat in remaining sour cream and flour just until blended.
- Spoon 2 cups of the batter into cooled chocolate; stir until mixed. Spoon half of the remaining batter into pan. Drop half of the chocolate batter over the vanilla batter. With table knife, gently swirl. Spoon remaining vanilla batter into pan. Top with remaining chocolate batter. Gently swirl; smooth top.
- Bake 38 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Invert onto serving platter.
- Place 1 ounce chocolate and the oil in small microwavable bowl. Microwave on High 20 seconds; stir until smooth. Drizzle over coffee cake. Serve warm or cool.
Nutrition Facts : Calories 250, Carbohydrate 30 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 17 g, TransFat 0 g
CHOCOLATE SWIRL CAKE
Make and share this Chocolate Swirl Cake recipe from Food.com.
Provided by Doreen Randal
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 12
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.
CHOCOLATE SWIRL CAKE
Delicious Bundt cake. Coconut vanilla yellow cake surrounds a chocolate-like truffle middle. Be sure you use a 12-cup Bundt cake pan. Take twelve cups of water and fill your Bundt. If 12 cups fit then it will be large enough for this cake. Below is a choice of icing, glaze or frosting, for this cake. Source: The Hershey's Chocolate Cookbook
Provided by Olha7397
Categories Dessert
Time 1h25m
Yield 12-16 serving(s)
Number Of Ingredients 25
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.
Nutrition Facts : Calories 1026.3, Fat 45.6, SaturatedFat 26.4, Cholesterol 138.8, Sodium 553.4, Carbohydrate 149.6, Fiber 4.1, Sugar 114.6, Protein 10.6
CHOCOLATE-SWIRLED CHEESECAKE
Provided by Food Network
Categories dessert
Time 1h55m
Yield Yield: 12 servings
Number Of Ingredients 11
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-SWIRL GINGERBREAD
Serve this moist, molasses-rich gingerbread with whipped cream or vanilla ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 45m
Yield Makes 1 cake
Number Of Ingredients 12
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 SWIRL CAKE
So moist, chocolatey and decadent is this luscious triple-chocolate swirl cake that it doesn't need any frosting.
Provided by My Food and Family
Categories Dairy
Time 1h10m
Yield 24 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 280 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 18 g, Protein 4 g
CHEESE-SWIRL CHOCOLATE CAKE
"I recently made this moist chocolate cake for my sister and her husband," shares Jennifer Bangerter of Warrensburg, Missouri. "I've never seen cake disappear so quickly! It's great with or without the pretty strawberry sauce."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the cream cheese, 1 egg, sugar and vanilla; set aside. In a large bowl, combine the cake mix, water, oil and remaining eggs. Beat on low speed for 30 seconds; beat on medium for 2 minutes. , Pour half of the batter into a greased 13x9-in. baking pan. Drop half of the cream cheese mixture by tablespoonfuls over the batter. Repeat layers. Cut through batter with a knife to swirl the cream cheese mixture. , Bake at 350&Deg; for 35-40 minutes or until a toothpick inserted in the center comes out clean (cake may crack). Cool on a wire rack., Meanwhile, in a blender, cover and process strawberries until pureed. Serve with cake.
Nutrition Facts : Calories 391 calories, Fat 21g fat (7g saturated fat), Cholesterol 92mg cholesterol, Sodium 409mg sodium, Carbohydrate 44g carbohydrate (27g sugars, Fiber 1g fiber), Protein 6g protein.
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