Curly Whirly Cake

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May 16, 2014 by dgarnett2013

Curly Whirly Cake: Konditor & Cook by Gerhard Jenne



For the dark chocolate sponge

  • 250ml milk
  • 275g light soft brown sugar
  • 100g dark chocolate (54 percent cocoa solids), chopped
  • 175g plain flour
  • 1 tsp baking powder
  • 30g cocoa powder
  • 100g salted butter, softened
  • 2 medium eggs, lightly beaten


Cream cheese frosting

  • 200g full fat cream cheese
  • 400g icing sugar
  • 50g unsalted butter
  • seeds of 1/2 vanilla pod
  • a little melted chocolate


Heat the oven to 190℃. Line two 17cm sandwich tins with baking parchment.

Heat half (125ml) and half the soft brown sugar (137g) together in a saucepan until the sugar has dissolved, then add the chocolate and stir until melted. Leave to cool slightly.

Sift the flour, baking powder, and cocoa powder together and set aside. Put the butter in a large bowl, add the remaining sugar and beat together until light and fluffy, using an electric mixer. Gradually add the beaten eggs, alternating each addition with a tablespoon of the flour mixture to prevent it splitting.

Fold in the rest of the flour, followed by the remaining milk, then add the still-warm chocolate milk. Mix until smooth; it will have a very runny consistency.

Divide the mixture between the 2 lined tins and bake for 20-25 mins, until risen and firm to the touch. Remove from the oven and leave to cool in the tins.

Turn the cakes out of their tins and sandwich them together with about a quarter of the frosting. Spread a thin layer of frosting over the top and sides to bind any crumbs and then leave to set in the fridge for an hour.


Vanilla Frosting

Put the cream cheese, icing sugar and vanilla into a bowl and beat slowly with an electric mixer until smooth.

Put the butter in a small pan and soften over a very low heat so that it just disintegrates rather than becoming piping hot.

With the mixer on a slow speed, gradually pour the melted butter into the cream cheese mixture until it is completely combined, then whisk it briefly at higher speed.

If you’re happy with the consistency, use it straight away. If the butter was too warm, the frosting may be a bit soft and will need chilling slightly first.


Pipe the melted chocolate in swirls onto the cake using a paper cone (made from a triangle of parchment paper).

Made the day we picked the first roses from the garden(s).

flowers2 flowers1




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