Chocolate Swirl Cake – So Good I Did it Twice!
The Heritage Cook
The Heritage Cook
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  • 267 in
  • 2 cups plus 2 tbsp all-purpose flour, plus extra for dusting (or 1-3/4 cups gluten-free all-purpose flour blend + 6 tbsp almond meal plus extra GF-AP flour for dusting) 1-1/4 tsp baking powder (1-1/2 if using GF flour) 1/2 tsp salt 4 large eggs (5 eggs if using gluten-free flours) 1/2 tsp pure vanilla extract 1-1/2 sticks (12 tbsp) unsalted butter, at room temperature 1 cup granulated sugar 1/2 cup whole milk or evaporated milk (not low-fat) Chocolate Batter 2 oz (290g) semisweet chocolate, chopped finely 2 tbsp butter 2 tbsp unsweetened cocoa powder A little extra milk if needed Vanilla Batter 3 oz white chocolate, chopped 1 tbsp butter
  • 2 tsp vanilla bean paste or vanilla extract



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