Chocolate Swirl Cake

There are 3 individual recipes to create this masterpiece, all 3 of these recipes will give you enough to put together 4 cakes. Make them in this order.

Sponge Cake

10 eggs

200g sugar

140g bread flour

60g cocoa powder

1. Preheat the oven to 375 °C
2. Combine the eggs and sugar, whisk until the mixture is thick enough that it holds a ribbon shape before dripping
3. Pour the cocoa powder on top and use a spatula to fold it gently until it is blended in together
4. Divide mixture onto two parchment papers and bake for 10 mins, the way you can tell that the cake is ready is by touching it and the cake bouncing back into shape
5. While the cake is cooling down begin making the buttercream

Chocolate Buttercream

500g egg whites

900g sugar

10g vanilla extract

1,350g butter

500g dark chocolate

Optional:

raspberries

roasted hazelnuts

syrup

1. Use the Italian method: put a pot of water on the stove, once it begins to boil, place a bowl on top with egg whites and sugar – mix this until you cannot feel the granular bits of sugar
2. Wipe the bottom of the bowl, so that no water gets in the mixer and then pour the egg whites and sugar in the mixer
3. Slowly add chunks of the butter into the mixer
4. While the butter is mixing, melt the chocolate using the Italian method with a pot of boiling water and the chocolate in a bowl above it
5. Once the mixture is smooth and light add in the melted chocolate and vanilla extract
6. Now take the cooled down sponge cake (check by touch) and cut down the middle of both the sheets and trim the edges to create a clean look
7. If using syrup, brush it across the top and bottom of the sponge cake
8. Now you can spread the buttercream inside the middle and add hazelnuts or raspberries
9. Then take the sponge cake and roll it into a swirl
10. Frost the swirl with the buttercream and place it in the fridge to cool down and allow it to hold its shape

Chocolate Glaze

300g dark chocolate

300g whipping cream

75g corn syrup

1. Boil the whipping cream and corn syrup together
2. Pour the mixture over the chocolate and allow it to sit for 2 mins before using your spatula to press down and circle the bottom to mix it into a shiny glaze (press down and circle rather than mix because this will avoid adding air to the glaze)
3. Once the buttercream frosting is set, pour the chocolate all over the cake or dribble it down the sides and then decorate as you please

Zahra Dattu

@eatzoftoronto