Chocolate Syrup Swirl Cake Recipes

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.

Steps:

• Preheat oven to 350 degrees. Grease and flour a 12-cup fluted tube pan or a 10" tube pan.
• In a large bowl, beat butter, sugar, and vanilla until fluffy.
• Add eggs and beat well.
• Combine flour, 1 t. baking soda, and salt in a small bowl. Add alternately with buttermilk to butter mixture, beating until well blended.
• Measure 2 cups of batter into a small bowl. Stir in 1/4 t. baking soda and Hershey's syrup.
• Pour vanilla batter into prepared pan. Pour chocolate batter over. Swirl with a toothpick or knife.
• Bake for 60-70 minutes, or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack.

Steps:

• Beat butter at medium speed with an electric mixer 2 minutes or until creamy.
• Gradually add sugar, beating 5 to 7 minutes.
• Add eggs, 1 at a time, beating just until yellow disappears.
• Add flour to butter mixture alternately with milk, beginning and ending with flour.
• Mix at low speed just until blended after each addition.
• Stir in vanilla.
• Combine 1 cup batter and chocolate syrup, stirring until blended.
• Divide remaining batter in half; pour 1 portion into a greased and floured 10-inch tube pan.
• Spoon half of chocolate batter on top; repeat layers.
• Gently swirl batter with a knife.
• Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on a wire rack.

Steps:

• Preheat oven to 350°F. Butter and flour 9 by 5-inch loaf pan. Beat sugar and butter in large bowl until light and fluffy. Stir flour, baking powder, and baking soda into butter mixture. Beat just until blended.Add sour cream and vanilla and beat just until smooth.Beat in eggs.
• Spread half of batter into prepared pan. Mix grated chocolate and cinnamon in small bowl. Sprinkle half of chocolate mixture over batter. Spread remaining batter over chocolate. Sprinkle with remaining chocolate mixture. Using knife, swirl chocolate mixture into batter.
• Bake pound cake until tester inserted into center comes out clean, about 55 minutes. Transfer pan to rack and cool cake 10 minutes. Using small knife, cut around sides of pan to loosen cake. Turn cake out onto rack and cool completely.(Can be prepared 1 day ahead. Wrap in foil and store at room temperature)

Steps:

• In a large bowl, with electric mixer at low speed, beat sugar and butter or margarine until blended. Increase speed to high, and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer.
• Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.
• Grease a 10 inch tube pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan, and on a wire rack, for 10 minutes. Remove cake from pan, and cool completely.

Steps:

• Preheat oven to 350.
• Lightly grease and flour a tube or bundt pan.
• Mix cake mix, pudding, sour cream, oil and eggs with a mixer for about 3 minutes until thick and smooth.
• Pour half the batter in the pan.
• Smooth it out.
• Pour the chocolate syrup evenly over the batter and don't let the chocolate touch the sides of the pan. (You might have to make a slight depression in the cake batter to pour the chocolate into.).
• Pour remaining batter over the syrup and swirl gently with a knife.
• Place on the middle rack of the preheated oven and bake about 50-60 minutes until it is golden brown and springs back when touched.
• Cool on a wire rack for 20 minutes.
• Then remove from pan and continue to cool right side up.
• When completely cool you may drizzle it with a glaze if you desire.

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.

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.

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.