Adapted from Crazy for Chocolate
While on my spring break, my friend’s parents invited my parents and me over for dinner. Of course, they asked me to bake a dessert. I already had my eye on this one and I chose to make it because, after all, who doesn’t love chocolate? It’s quite simple and looks really nice, a good crowd-pleaser.
- 125g (4 oz.) dark chocolate, chopped, or dark chocolate chips
- 125g (4 oz.) butter, softened
- ½ cup (125g/4oz) white sugar
- 2 eggs, lightly beaten
- 1¼ cups (155g/5 oz.) self-raising flour, sifted
- 1/3 cup (80mL/2¾ fl oz.) milk
- 1 tbsp milk, extra
- ½ tsp vanilla
- Preheat the oven to 180C (350F). Grease a deep 20cm (8 inch) round cake pan.
- Place the chocolate in a microwavable bowl and melt the chocolate according to the directions on the package.
- Using electric beaters, beat the butter and sugar in a large bowl until light and creamy. Add the eggs gradually, beating thoroughly after each addition.
- Using a metal spoon, fold in the sifted flour alternately with the milk. Add the extra tablespoon of milk and vanilla. Stir until combined.
- Divide the mixture in two and add the melted chocolate to one portion. Mix well.
- Spoon the two mixtures alternately into the prepared pan. Swirl the mixture with a skewer. Bake for about 40 minutes or until a toothpick inserted in the middle comes out clean.
- Leave the cake in the pan for 15 minutes. Then remove it from the pan and let it cool.
The Chocolate Icing
- 100g (3 1/3 oz.) white chocolate, chopped, or white chocolate chips
- 4 tbsp cream
- 100g (3 1/3 oz.) dark chocolate, chopped, or dark chocolate chips
- Place the white chocolate and 2 tablespoons of cream in a small microwavable bowl. Melt the chocolate according to the directions on the package.
- Repeat the melting process with the dark chocolate and remaining cream.
Assembling the Cake
- 1 cake (recipe above)
- Chocolate Icing (recipe above)
- Let the cake cool completely.
- Place alternate blobs of the white and dark chocolate mixtures on top of the cake.
- Swirl with a skewer for a marbled look.
Comments: The original recipe called for 1 tablespoon of brandy, which I substituted for the extra tablespoon of milk. I was originally planning on not simply omitting it but the tablespoon of liquid improves the consistency of the batter. I did not have an 8-inch cake pan available so I ended up using a 9-inch one. If you do so, the cake will not be as tall and you must shorten the cooking time to around 30 minutes. The cake is best if eaten on the same day it is made. Finally, when you are spreading the icing over the cake, make sure to work fast because it solidifies quite quickly and it becomes harder to spread.