Chocolate Swirled Cake
Chocolate Swirled Cake, a soft chocolate cake, topped with a swirl of creamy chocolate frosting, rich chocolate ganache, and smooth white chocolate ganache.
Servings: 12
Calories: 200kcal
Equipment
- 8" cake pan
Ingredients
For the Cake
- 1 1/2 Cups Flour
- 1 Cup Sugar
- 1/4 Cup Cocoa Powder
- 1/2 tsp Salt
- 1 tsp Baking Soda
- 1/2 Cup Extra Light Olive Oil
- 1 Cup Hot Water
- 1 Tbsp Vinegar
- 1 tsp Vanilla Extract
Chocolate Buttercream Frosting
- 1/2 Cup Butter
- 4 Cups Powdered Sugar
- 1 tsp Vanilla Extract
- 6 Tbsps Heavy Cream
- 1/4 Cup Cocoa Powder
Chocolate Ganache
- 1/2 Cup Chocolate Chips
- 2 Tbsps Heavy Cream
White Chocolate Ganache
- 1/2 Cup White Chocolate Chips
- 2 Tbsps Heavy Cream
Instructions
For the Cake
- Preheat your oven to 375° Fahrenheit.
- In a mixing bowl combine flour, sugar, cocoa powder, salt, and baking soda.
- In a separate bowl combine the oil, hot water, vinegar, and vanilla extract.
- Then combine the wet and dry ingredients together.
- Line the bottom of a 8" cake pan with parchment paper, then pour your cake batter into the pan.
- Bake for 30-35 minutes, or until a toothpick can be inserted into the middle of the cake and comes out clean.
- Remove the cake from the oven, and let cool 15 minutes. Then go around the edge of the pan with a knife to loosen it from the pan.
- To easily remove the cake from the pan, take a cookie sheet and lay it on top of your cake pan. Holding the cake pan and the cookie sheet, flip the cake tin over so the cookie sheet is now on the bottom. Gently pound on the bottom of the cake tin to remove it from the baking dish.
- Remove the wax paper from the bottom of the cake. Let the cake cool completely before frosting.
For the Frosting
- In a mixing bowl, combine the butter, powdered sugar, and two tablespoons of heavy cream. Using a hand mixer, starting with the speed on low, gently increase the speed of the mixer until the butter mixture is creamy and smooth. Then add in the remaining remaining heavy cream, and mix until the frosting is creamy and smooth.
- Add in the Vanilla Extract and the Cocoa Powder, cream until combined.
- In a microwave safe bowl, combine the chocolate chips and heavy cream. Microwave for 30 seconds. Then slowly stir together until the mixture is combined.
- In a separate microwave safe bowl, combine the white chocolate chips and heavy cream. Microwave on high for 30 seconds. Then slowly stir the mixture until completely combined.
- Transfer the milk chocolate and the white chocolate to two separate ziplock bags. Press the air out of the bags, seal them shut, then snip off a small corner of both ziplock bags.
To Frost the Cake
- Place your cake on a cake decorating stand. Using a cake spatula, add a 1/4" coat of chocolate frosting to the top of the cake.
- Then starting in the center of the cake, pipe a spiral of chocolate ganache onto the top of the cake.
- Then starting at the center of the cake again, offset from the chocolate ganache, pipe a spiral of white chocolate ganache onto the cake.
- Place the flat edge of a cake spatula in the center of the cake, then slowly turn the cake stand, so that the cake spatula creates a spiral in the cake frosting. Once you've gone through one full rotation, repeat again starting with the spatula in a different spot in the center of the cake. Repeat until the entire cake is spiralized.
Notes
Testing the doneness of your cake: If you need to test if your cake is done, insert a toothpick into the center of your cake. If the toothpick comes out clean, then it's fully baked. If it comes out with batter on it, it needs a few more minutes to bake.