Best Chocolate Swirl Cake Recipes

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JAN'S DARK CHOCOLATE SWIRL POUND CAKE



Jan's Dark Chocolate Swirl Pound Cake image

Pretty marbled pound cake with rich, dark chocolate. Simple to make in no time at all! This is a great cake for making a day ahead or freezing.

Provided by What's for dinner, mom?

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h45m

Yield 12

Number Of Ingredients 10

1 ½ cups unsalted butter, at room temperature
1 (8 ounce) package cream cheese, at room temperature
3 cups white sugar
1 ½ teaspoons almond extract
1 ½ teaspoons vanilla extract
1 teaspoon salt
1 teaspoon baking powder
6 large eggs, at room temperature
3 cups cake flour
⅓ cup unsweetened cocoa powder

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.

Nutrition Facts : Calories 636 calories, Carbohydrate 80.1 g, Cholesterol 174.5 mg, Fat 32.6 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 19.7 g, Sodium 329 mg, Sugar 50.4 g

PEANUT BUTTER-CHOCOLATE SWIRL BUNDT CAKE



Peanut Butter-Chocolate Swirl Bundt Cake image

Save room for seconds! This irresistible scratch-made peanut butter Bundt boasts both a decadent swirl of chocolate and luscious chocolate glaze.

Provided by By Annalise Sandberg

Categories     Dessert

Time 1h20m

Yield 12

Number Of Ingredients 12

2 1/4 cups Gold Medal™ all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup creamy peanut butter
1 1/4 cups buttermilk
3 eggs
1 teaspoon vanilla
2 oz dark or bittersweet chocolate, melted and cooled
4 oz dark or bittersweet chocolate, chopped
1/2 cup heavy whipping cream

Steps:

  • Heat oven to 350°F. Spray 9- or 10-inch fluted tube cake pan with cooking spray.
  • In large bowl, mix flour, sugar, baking powder, baking soda and salt. Add peanut butter and 3/4 cup of the buttermilk. Beat on medium-high speed until smooth and creamy, scraping bowl as needed.
  • In separate bowl, mix remaining 1/2 cup buttermilk with the eggs and vanilla. Add to peanut butter mixture in 3 additions, mixing after each.
  • Scoop out approximately 1 cup of the peanut butter cake batter into medium bowl. Add melted chocolate; mix until combined.
  • Spoon one-third of the peanut butter cake batter into cake pan. Spoon the chocolate-peanut butter cake batter on top, and then top with the remaining peanut butter cake batter. Use a knife to gently swirl batters together.
  • Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan; remove to cooling rack to cool completely.
  • To make glaze, place chocolate in small bowl. Microwave cream in small microwavable bowl uncovered on High just until hot, then pour over the chocolate. Let stand 5 minutes; stir until smooth. Drizzle over cooled cake; let stand 20 minutes to set.

Nutrition Facts : Calories 430, Carbohydrate 57 g, Cholesterol 60 mg, Fat 2, Fiber 2 g, Protein 9 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 35 g, TransFat 0 g

CHEESE-SWIRL CHOCOLATE CAKE



Cheese-Swirl Chocolate Cake image

"I recently made this moist chocolate cake for my sister and her husband," shares Jennifer Bangerter of Warrensburg, Missouri. "I've never seen cake disappear so quickly! It's great with or without the pretty strawberry sauce."

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 8

1 package (8 ounces) cream cheese, softened
4 eggs
1/4 cup sugar
1/2 teaspoon vanilla extract
1 package devil's food cake mix (regular size)
1-1/4 cups water
1/2 cup canola oil
1 package (10 ounces) frozen sweetened sliced strawberries, thawed

Steps:

  • In a small bowl, combine the cream cheese, 1 egg, sugar and vanilla; set aside. In a large bowl, combine the cake mix, water, oil and remaining eggs. Beat on low speed for 30 seconds; beat on medium for 2 minutes. , Pour half of the batter into a greased 13x9-in. baking pan. Drop half of the cream cheese mixture by tablespoonfuls over the batter. Repeat layers. Cut through batter with a knife to swirl the cream cheese mixture. , Bake at 350&Deg; for 35-40 minutes or until a toothpick inserted in the center comes out clean (cake may crack). Cool on a wire rack., Meanwhile, in a blender, cover and process strawberries until pureed. Serve with cake.

Nutrition Facts : Calories 391 calories, Fat 21g fat (7g saturated fat), Cholesterol 92mg cholesterol, Sodium 409mg sodium, Carbohydrate 44g carbohydrate (27g sugars, Fiber 1g fiber), Protein 6g protein.

CHOCOLATE VANILLA SWIRL POUND CAKE



Chocolate Vanilla Swirl Pound Cake image

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 12 servings

Number Of Ingredients 15

2 cups unbleached all-purpose flour
3/4 teaspoon baking powder
Pinch sea salt
6 tablespoons unsalted butter, softened
2 tablespoons unsweetened applesauce
1 1/3 cups turbinado raw cane sugar
1 1/2 teaspoons vanilla extract
2 large eggs
2/3 cup fat-free milk
1/2 cup Fantasy Fudge Sauce, recipe follows
1/4 teaspoon baking soda
1 cup concentrated fruit sweetener or reduced fruit juice
4 tablespoons cocoa powder
Place the sweetener in a medium pot over low heat and reduce by 1/3 until thick.
Mix in the cocoa powder until combined and set aside to cool, (it will foam up). Place in a sealable container and refrigerate until needed up to 2 weeks.

Steps:

  • Spray and flour a loaf pan. Preheat oven to 350 degrees F.
  • In a mixing bowl, combine the flour, baking powder and salt. In another bowl, beat the butter until light and fluffy. Gradually add the applesauce, sugar and vanilla to the butter. Add the eggs 1 at a time, scraping down the sides of the bowl after each addition. Stir the flour into the butter, on low, alternately with the milk, beginning and ending with the flour.
  • Put 2/3 of the batter in the prepared loaf pan. Add the fudge sauce and the baking soda to the remaining batter and mix until just blended. Spoon the chocolate mixture on top of the batter in the pan and swirl with a butter knife.
  • Bake for approximately 1 hour or until the cake pulls away from the sides of the pan. Cool 10 minutes in the pan. Remove from the pan and cool completely.

Nutrition Facts : Calories 200 calorie, Fat 7 grams, SaturatedFat 4 grams, Cholesterol 50 milligrams, Sodium 105 milligrams, Carbohydrate 29 grams, Fiber 2 grams, Protein 4 grams

CHOCOLATE SWIRL MARBLE POUND CAKE



Chocolate Swirl Marble Pound Cake image

This has been my favorite pound cake for the last 15 or 20 years. But I must admit that I recently made Juenessa's recipe #188525 and now I have two favorites. :-)

Provided by Kathy

Categories     < 4 Hours

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 9

2 cups sugar
1 cup butter, softened
3 1/2 cups flour
1 cup milk
1 1/2 teaspoons baking powder
2 teaspoons vanilla extract
1/4 teaspoon salt
4 eggs
1/4 cup unsweetened cocoa powder

Steps:

  • Heat oven to 350°F Grease a 10" tube pan.
  • Beat sugar and butter until blended; then increase speed to high and beat until light and fluffy.
  • Add flour and remaining ingredients EXCEPT cocoa. Beat at low speed until well mixed, scraping bowl often; then increase to high and beat 4 minutes longer, scraping bowl as needed.
  • Scoop out 2 1/2 cups of batter into a small bowl. Whisk in cocoa powder.
  • Alternately spoon vanilla and chocolate batters into prepared tube pan. Using a knife, cut and twist through batter to create a marble effect.
  • Bake 60 minutes or until a toothpick comes out clean.
  • Cool in pan on a wire rack for 10 minutes. Then run a spatula or knife around the pan to loosen the cake. Remove cake and cook on a wire rack.

CHOCOLATE-CINNAMON SWIRL CAKE



Chocolate-Cinnamon Swirl Cake image

Recipe passed to me a few months ago by an aunt. Make sure to use high quality cocoa for a richer flavor. This will keep well in a fridge and can be reheated in the microwave (covered loosely with a paper towel or napkin).

Provided by SAPHIRA

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 11

½ cup white sugar
5 teaspoons unsweetened cocoa powder
2 tablespoons ground cinnamon
1 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 ½ cups white sugar
2 teaspoons vanilla extract
4 eggs
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
¾ cup semisweet chocolate chips, or more to taste

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x12-inch glass baking dish.
  • Mix together sugar, cocoa powder, and cinnamon in a small bowl; set topping aside.
  • Combine butter and cream cheese in a large bowl; beat with an electric mixer until smooth and creamy. Add sugar and mix until well blended. Mix in vanilla extract. Add eggs, one at a time, beating well after each addition. Sift in flour and baking powder and blend until thoroughly combined. Fold in chocolate chips.
  • Pour 1/2 of the batter into the prepared baking dish and sprinkle with 1/2 of the cinnamon topping. Spread remaining batter on top and sprinkle with remaining topping.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes. Cool on a wire rack for 5 minutes. Serve warm.

Nutrition Facts : Calories 493.4 calories, Carbohydrate 60.1 g, Cholesterol 115.8 mg, Fat 26.8 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 16.2 g, Sodium 247.7 mg, Sugar 39.4 g

CHOCOLATE-VANILLA SWIRL BUNDT CAKE



Chocolate-Vanilla Swirl Bundt Cake image

No master decorating skills needed for this stunning cake. Pipe chocolate and vanilla cake batter into the swirls of a bundt pan, and it does the job for you.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 12 to 14 servings

Number Of Ingredients 11

Nonstick cooking spray, for greasing the pan
3 1/2 cups all-purpose flour (see Cook's Note)
1/2 teaspoon fine salt
2 tablespoons whole milk
4 teaspoons pure vanilla extract
8 large eggs, plus 2 yolks, at room temperature
4 sticks (2 cups) unsalted butter, at room temperature
2 3/4 cups granulated sugar
1 cup dark cocoa powder
1 cup confectioners' sugar
1 to 2 tablespoons whole milk

Steps:

  • Position a rack in the lower third of the oven and preheat to 350 degrees F. Spray a 12-cup swirled bundt cake pan, such as Nordic Ware Heritage Bundt Pan, with cooking spray.
  • Whisk together the flour and salt in a medium bowl. Whisk together the milk, vanilla, eggs and yolks in a second medium bowl.
  • Beat the butter in a large bowl with an electric mixer on medium speed until smooth, about 1 minute. Gradually pour in the granulated sugar, 1/4 cup at a time, and beat until light and fluffy, about 5 minutes.
  • Turn the mixer to low and add the flour mixture 1/4 cup at a time until fully incorporated, about 3 minutes. Add the egg mixture and beat until the batter is combined, about 3 minutes.
  • Spoon 4 cups of the batter into a large resealable plastic bag. Add the cocoa powder to the bowl with the remaining batter and beat on low speed until combined, about 1 minute. Spoon the chocolate batter into a second large resealable plastic bag.
  • Snip the corners off the bags. Working in alternating colors, pipe strips of batter into the ridges of the pan (the pan has an odd number of ridges so you will have two of the same batters next to each other). Use a long wooden skewer to spread the strips of batter in the ridges, taking care not to let batter spill over into the neighboring color. Pipe the rest of the batter into the pan in large dollops, alternating flavors as you go. Gently smooth the top of the batter with an offset spatula.
  • Bake until a skewer inserted into the center comes out clean and the top springs back when lightly pressed, 55 to 60 minutes. Cool the cake on a rack for 10 minutes. Invert the cake onto the rack to cool completely, about 2 hours.
  • For the glaze: Meanwhile, whisk together the confectioners' sugar and milk in a medium bowl to make a thick but pourable glaze, adding a little more milk or sugar to get the right consistency. Drizzle the glaze into the ridges of the cake.

RAW VEGAN CHOCOLATE MOUSSE CAKE WITH A PEANUT BUTTER SWIRL



Raw Vegan Chocolate Mousse Cake with a Peanut Butter Swirl image

This vegan and gluten-free chocolate mousse cake has a no-bake date and coconut crust. With a peanut butter swirl, it tastes just like a Reese's®! Store covered in the refrigerator for up to 5 days, or freeze for up to 3 months.

Provided by Justin Moldenhauer

Categories     100+ Everyday Cooking Recipes     Vegan     Desserts

Time 5h15m

Yield 16

Number Of Ingredients 12

2 cups shredded unsweetened coconut
3 tablespoons cacao powder
1 teaspoon vanilla extract
1 pinch pink Himalayan salt
1 cup pitted fresh dates
1 (14 ounce) can unsweetened coconut milk
1 cup cacao butter
¾ cup cacao powder
½ cup agave nectar
1 teaspoon vanilla extract
1 pinch pink Himalayan salt
3 tablespoons peanut butter

Steps:

  • Combine coconut, cacao powder, vanilla extract, and salt in a blender for the crust; pulse briefly to mix. Add dates and process until dates are finely chopped and the mixture starts to clump. Gently press crust mixture into a 9-inch pie plates and place in the refrigerator to firm while you prepare the filling.
  • Combine coconut milk, cacao butter, cacao powder, agave, vanilla extract, and salt in a high-speed blender; blend on low speed until combined; mixture will still be white and chunky. Continue blending on high speed until mixture is slightly hot to the touch, about 3 minutes; mixture will be about 110 degrees F (45 degrees C).
  • Pour filling into the firm crust and return, uncovered, to the refrigerator for 30 minutes. Dollop small bits of peanut butter on top of the filling and drag a knife through to make peanut butter swirls. Refrigerate until set, 4 1/2 hours to overnight. Slice and serve.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 23.1 g, Fat 30.4 g, Fiber 6 g, Protein 3.3 g, SaturatedFat 21.4 g, Sodium 40.9 mg, Sugar 8.7 g

CHOCOLATE SWIRL CAKE



Chocolate Swirl Cake image

Make and share this Chocolate Swirl Cake recipe from Food.com.

Provided by Doreen Randal

Categories     Dessert

Time 1h10m

Yield 1 cake

Number Of Ingredients 12

175 g butter
3/4 cup sugar
3 eggs
1 1/4 cups flour
2 teaspoons baking powder
2 tablespoons cocoa
2 teaspoons vanilla
25 g butter
50 g baking chocolate
3/4 cup icing sugar, sifted
2 tablespoons hot water
100 g white chocolate (optional)

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.

POUND CAKE WITH CHOCOLATE SWIRL



Pound Cake with Chocolate Swirl image

Categories     Cake     Chocolate     Dessert     Bake     Vegetarian     Winter     Cinnamon     Sour Cream     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 loaf

Number Of Ingredients 10

1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 8-ounce container sour cream
1 teaspoon vanilla extract
2 large eggs
2 ounces semisweet chocolate, grated
1 teaspoon ground cinnamon

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)

CHOCOLATE-COCONUT CAKE PAN CAKE WITH PEANUT BUTTER SWIRL



Chocolate-Coconut Cake Pan Cake with Peanut Butter Swirl image

This is a "cake-pan" cake, otherwise known as a "wacky" or "crazy" cake, developed during the Great Depression when eggs, milk, and butter were very hard to come by. Try this version with peanut butter swirl and toasted coconut!

Provided by Diana71

Categories     Desserts     Cakes     Coconut Cake Recipes

Time 55m

Yield 8

Number Of Ingredients 13

cooking spray
½ cup unsweetened coconut flakes
1 ½ cups all-purpose flour
1 cup cold water
1 cup white sugar
⅓ cup canola oil
¼ cup unsweetened cocoa powder
1 tablespoon cider vinegar
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon espresso powder
5 tablespoons creamy peanut butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a round cake pan with cooking spray.
  • Spread coconut flakes onto a baking sheet and bake until golden and toasted, 7 to 8 minutes. Set aside to cool. Keep oven on.
  • Combine flour, water, sugar, oil, cocoa powder, vinegar, vanilla extract, baking soda, salt, and espresso powder in a stand mixer fitted with the paddle attachment. Start mixing on low speed for 1 minute, then increase to medium speed for 2 to 3 minutes. Fold in coconut flakes. Pour batter into the prepared cake pan.
  • Warm peanut butter in the microwave for 30 seconds. Whip by hand until very smooth. Return to the microwave for another 30 seconds if necessary. Drop 5 "globs" of peanut butter on the batter. Swirl across the top using a spoon or knife.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Nutrition Facts : Calories 371.2 calories, Carbohydrate 47.8 g, Fat 18.8 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 5.3 g, Sodium 353.5 mg, Sugar 26.5 g

GERMAN CHOCOLATE CHEESECAKE SWIRL CAKE



German Chocolate Cheesecake Swirl Cake image

Creamy cheesecake swirls accent the rich German chocolate cake. This is an old family recipe which is honestly my favorite recipe that my Grandmother gave me. Top with shredded coconut and confectioners' sugar.

Provided by Dovie

Categories     Desserts     Cakes     Chocolate Cake Recipes     German Chocolate Cake

Time 2h45m

Yield 16

Number Of Ingredients 13

½ cup hot water
4 (1 ounce) squares German baking chocolate, melted
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups white sugar
1 cup shortening
4 eggs, separated
1 cup milk
1 teaspoon vanilla extract
2 (8 ounce) packages cream cheese, softened
1 ½ cups white sugar
4 eggs, lightly beaten

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan.
  • Heat water in a small saucepan until simmering. Place chocolate in a bowl set over, but not touching, the water. Stir chocolate frequently until melted, 2 to 3 minutes. Remove from heat and discard water.
  • Sift flour, baking soda, and salt together in a bowl.
  • Beat 2 cups sugar and shortening in a large bowl with an electric mixer until creamy. Beat in 4 egg yolks until smooth. Stir in milk and vanilla extract. Mix in flour mixture. Fold melted chocolate into the batter.
  • Beat egg whites in another bowl until stiff peaks form, about 5 minutes. Fold egg whites into the batter. Pour half of the batter into the prepared baking pan.
  • Beat cream cheese and 1 1/2 cup sugar in a large bowl until smooth. Add 4 eggs; beat on low speed just until combined. Pour mixture over batter in the baking dish. Gently spoon remaining batter on top and spread it to the edges of the dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 75 to 80 minutes. Cool in the pan for 30 minutes, then transfer to a wire rack to cool, about 30 minutes more.

Nutrition Facts : Calories 530.9 calories, Carbohydrate 64.5 g, Cholesterol 125 mg, Fat 27.9 g, Fiber 0.9 g, Protein 8.1 g, SaturatedFat 11.8 g, Sodium 277.2 mg, Sugar 48.4 g

CHOCOLATE ORANGE SWIRL CAKE WITH YUMMY ORANGE GLAZE



Chocolate Orange Swirl Cake With Yummy Orange Glaze image

After going through many recipes and trials I finally came up with this decadant cake recipe. It really is easy to make. If you are fond of chocolate and orange flavors mixed together, then you should try this and see if your tastebuds call out for more! If you prefer, you may opt to use Triple Sec in place of orange juice for the glaze.

Provided by Debaylady

Categories     Dessert

Time 1h15m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 13

1 (18 1/4 ounce) box yellow cake mix
1 (3 ounce) box orange Jell-O
1 cup orange juice (fresh is best)
3/4 cup oil
4 eggs, room temperature
3 tablespoons fresh grated orange zest
2 (1 ounce) unsweetened dark chocolate, melted
1/4 teaspoon baking soda
2 tablespoons warm water
1 tablespoon sugar
1 cup powdered sugar
1 teaspoon fresh grated orange zest
3 tablespoons orange juice or 3 tablespoons triple sec

Steps:

  • Cake:.
  • In a large mixing bowl, dump cake mix, jello, orange juice, oil, unbeaten eggs, and orange zest.
  • Beat on low speed 1 minute, then beat on medium for 2 minutes.
  • Pour 2/3's of the batter into a well greased and floured bundt pan.
  • Spoon the chocolate mixture scattered over the top of the orange batter.
  • Take a spatula to cut through and make the swirls.
  • Bake in a preheated 325 degree oven for 1 hour.
  • Chocolate Batter:.
  • In a small bowl, first add the 2 tablespoons warm water to the 1 Tbsp.sugar; then add that along with the 1/4 teaspoons baking soda to the 2oz. melted chocolate Stir to mix well.
  • Add chocolate mixture to the remaining 1/3 orange cake batter and mix together with spoon until all is well blended.
  • Follow directions above to add to the bundt pan and orange batter.
  • Orange Glaze:.
  • Whisk the powdered sugar, orange juice, and fresh zest together in a small bowl. Set aside and wait for cake to bake.
  • * When cake is done, be sure to cool on a wire rack about 8-10 minutes before turning cake out of the pan into your cake plate.
  • Right away, prick the cake on the top and all around the side with a toothpick or a fork.
  • Slowly, pour the yummy orange glaze over the cake.
  • Do not cut the cake until it is completely cooled. It is really best if you can wait until the next day to cut it. But who can do that? It's the same thing as when you make a cheesecake -- that first taste is so much better when you wait a day!

Nutrition Facts : Calories 413.8, Fat 20.4, SaturatedFat 3.3, Cholesterol 71.4, Sodium 366.3, Carbohydrate 54.2, Fiber 0.7, Sugar 37.8, Protein 4.7

SOUR CREAM CHOCOLATE SWIRL COFFEE CAKE



Sour Cream Chocolate Swirl Coffee Cake image

This moist, glazed cake will earn top billing at brunch! It serves 16 and can be ready for the oven in less than half an hour.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h25m

Yield 16

Number Of Ingredients 12

1/4 cup finely chopped pecans
3 oz semisweet chocolate, chopped
1 cup sugar
1/2 cup butter or margarine, softened
1 container (8 oz) sour cream
2 teaspoons vanilla
3 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 oz semisweet chocolate, chopped
1/2 teaspoon oil

Steps:

  • Heat oven to 350°F. Generously grease 12-cup fluted tube pan. Sprinkle with pecans, tilting pan to coat sides with some of the nuts. Set pan aside. In 1-quart microwavable bowl, place 3 ounces chocolate. Microwave on High 30 seconds; stir. If necessary, microwave in 10 second increments, stirring each time, until melted. Set aside to cool.
  • In large bowl beat sugar and butter with electric mixer on medium speed 1 to 2 minutes or until light and fluffy. Beat in 1/2 cup of the sour cream, the vanilla and eggs until smooth. On low speed, beat in 1 cup of the flour, the baking powder and salt until dry ingredients are moistened. Beat in remaining sour cream and flour just until blended.
  • Spoon 2 cups of the batter into cooled chocolate; stir until mixed. Spoon half of the remaining batter into pan. Drop half of the chocolate batter over the vanilla batter. With table knife, gently swirl. Spoon remaining vanilla batter into pan. Top with remaining chocolate batter. Gently swirl; smooth top.
  • Bake 38 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Invert onto serving platter.
  • Place 1 ounce chocolate and the oil in small microwavable bowl. Microwave on High 20 seconds; stir until smooth. Drizzle over coffee cake. Serve warm or cool.

Nutrition Facts : Calories 250, Carbohydrate 30 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 17 g, TransFat 0 g

CHOCOLATE SWIRL POUND CAKE



Chocolate Swirl Pound Cake image

Make and share this Chocolate Swirl Pound Cake recipe from Food.com.

Provided by ellie_

Categories     Dessert

Time 1h20m

Yield 1 loaf

Number Of Ingredients 11

1 cup sugar
1/2 cup butter or 1/2 cup margarine, room temp
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream (I use light sour cream)
1 teaspoon vanilla
2 eggs
2 ounces unsweetened chocolate, grated
1 teaspoon cinnamon
2 tablespoons sugar

Steps:

  • Preheat oven to 350-degrees F.
  • Spray loaf pan with non-stick cooking spray and flour pan.
  • Beat sugar and butter in large bowl until light.
  • Sift flour, baking powder and baking soda and add to butter mixture.
  • Beat until blended.
  • Add sour cream and vanilla.
  • Beat until blended.
  • Beat in eggs.
  • Spread half of batter into prepared pan.
  • Mix chocolate, cinnamon and 2 TB sugar in small bowl.
  • Sprinkle half of chocolate mixture over batter in pan.
  • Mix remaining chocolate mixture into remaining batter in bowl.
  • Pour remaining batter into pan.
  • With a knife, swirl chocolate mixture into batter.
  • Bake pound cake for 50-60 minutes or until toothpick (or other tester) comes out clean.
  • Let cool completely before serving.

CHOCOLATE ICE CREAM CAKE WITH HAZELNUTS AND MARSHMALLOW SWIRL



Chocolate Ice Cream Cake with Hazelnuts and Marshmallow Swirl image

This extravagant dessert has everything: ice cream, nuts, fluffy marshmallow, and enough satisfyingly cakey bits to hold it all together. Sometimes more is better.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 7h

Number Of Ingredients 17

Unsalted butter, for pans
2/3 cup all-purpose flour, plus more for pans
2/3 cup sugar, divided
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 cup safflower oil
1/3 cup warm water
1 teaspoon pure vanilla extract
3 large eggs, room temperature, separated
4 large egg whites, room temperature
1 cup sugar
1/4 teaspoon cream of tartar
1 teaspoon pure vanilla extract
3 pints chocolate ice cream (6 cups), slightly softened
1 cup chopped toasted skinned hazelnuts

Steps:

  • Cake: Preheat oven to 350 degrees. Butter two 10-inch springform pans (or one 10-inch springform pan and one 10-inch round cake pan), and line with parchment. Butter paper; flour paper and pans. Whisk together 1/3 cup sugar, the flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Mix oil, water, and vanilla in another bowl.
  • Beat egg yolks with a mixer on medium-high speed until pale and thick, about 5 minutes. Gradually add oil mixture, beating until combined. Gradually beat in flour mixture until combined.
  • Beat egg whites on medium-high speed in another bowl with clean beaters until foamy, gradually adding remaining 1/3 cup sugar, until medium-stiff peaks form. Fold a third of the whites into yolk mixture with a rubber spatula, then gently fold in remaining whites.
  • Divide batter between pans, and spread evenly with an offset spatula. Bake until cakes are set and spring back when touched, 10 to 12 minutes. Let cool completely in pans on a wire rack. Remove cake from 1 pan (the cake pan, if using), and crumble.
  • Marshmallow swirl: Place egg whites, sugar, and cream of tartar in a bowl set over a saucepan of simmering water. Whisk constantly until sugar dissolves and mixture is warm, 3 to 4 minutes. Remove from heat. Beat with a mixer, starting on low speed and gradually raising to high, until stiff, glossy peaks form, 5 to 7 minutes. Beat in vanilla until thoroughly combined. Use immediately.
  • Assembly: Meanwhile, stir together ice cream and hazelnuts in a large bowl. Fold in three-fourths of the marshmallow swirl and all the crumbled cake. Just barely fold in remaining marshmallow swirl, and spread over cake in pan, swirling top. Freeze until firm, at least 6 hours and up to overnight. Remove side of pan, and let sit at room temperature 5 minutes. Cut into wedges, and serve.

MRS. FIELD'S CHOCOLATE SWIRL BANANA CAKE RECIPE - (4.2/5)



Mrs. Field's Chocolate Swirl Banana Cake Recipe - (4.2/5) image

Provided by HeatherS

Number Of Ingredients 12

Ganache:
2 1/2 cups all purpose flour
1 tsp baking soda
1 1/4 cup brown sugar, firmly packed
1/4 cup salted butter, softened
1/2 cup sour cream
1 1/2 cups mashed banana (about 3 large)
1 large egg
1 tsp real vanilla extract
3/4 cup (4 1/2 oz) semisweet chocolate chips, melted
1/2 cup heavy cream
2/3 cup (4 oz) semisweet chocolate, finely chopped

Steps:

  • Preheat oven to 375°F. Grease an 8 by 8 inch baking pan. In medium bowl, combine flour and baking soda. Mix well with a wire whisk. Set aside. Blend brown sugar and butter in a mixer. Scrape sides of bowl. Add sour cream, banana, egg and vanilla and beat at medium speed until smooth. Add the flour mixture and blend until just combined. Do not overmix. Gently fold in the melted chocolate and stir just until a marbled pattern develops. Pour batter into prepared pan. Bake 40-50 minutes at or toothpick inserted in center comes out clean. Cool in pan for 15 minutes, then invert the pan onto a rack and cool to room temperature. To prepare ganache: Scald cream in a small saucepan. Remove from heat and add chocolate. Cover pan with lid and set aside. After about 15 minutes, stir frosting until it is smooth. Transfer to a bowl and refrigerate until firm, about 30 minutes. Turn cake right side up onto a serving platter and frost liberally with the ganache.

CHOCOLATE BLACKBERRY SWIRL CREAM CHEESE POUND CAKE



Chocolate Blackberry Swirl Cream Cheese Pound Cake image

Cream cheese pound cake is my all time favorite pound cake. Today I added a nice twist to it by adding a chocolate blackberry swirl. It did take a bit longer to bake than the normal cream cheese pound cake takes. Just test with a pick or cake tester to ensure it's done before removing from oven. Hope you enjoy!

Provided by Diane Atherton

Categories     Cakes

Time 2h5m

Number Of Ingredients 13

3 stick butter, softened
3 c sugar
1 (8-oz) pkg cream cheese
6 large eggs
3 c all purpose flour
1 tsp almond extract
1/2 tsp vanilla extract
BLACKBERRY COULIS
1 (16-oz) pkg frozen blackberries (or fresh when possible)
5 Tbsp sugar
3 oz water
3 Tbsp wine (a fruity wine) or water
1 (1.4-oz) dark chocolate dove bar (or can use 1 oz bakers semi-sweet chocolate)

Steps:

  • 1. Make the Coulis 1st so it will have time to cool. CHOCOLATE BLACKBERRY COULIS: Combine ingredients in a medium size sauce pan over a medium heat; bring to a boil. Once berries are hot an blump, mash them with back of spoon, or use a stick blender to mash them. Stain juice of the berries into a bowl. Rinse pan to remove any seed and return juice to pan. Bring back to a boil; reduce heat and simer for about 20 to 25 minutes until reduced to about 1/2. This will make about 2/3 cup. Remove from heat and add chocolate bar; stir until chocolate is melted. Set aside to cool.
  • 2. Preheat oven to 350 degrees. Grease angel food tube cake pan and line with wax paper. NOTE: I've been baking cream cheese pound cakes for many years and they've always been a favorite, however, for the last 2 to 3 years as I've made my cream cheese pound cake, I found that I was not happy with the texture of the cakes. The only thing that had changed was the pan I was baking the cakes in. I had purchased one of those really nice heavy duty bundt pans. That is the only thing I had changed. Today I decided to use my old trustworthy angel food pan and to my delight my cake is back to the way I love them. Amazing how a little change makes a difference!
  • 3. POUND CAKE: Beat butter with a heavy duty electic mixer on a medium speed until creamy; gradually add sugar and continue beating until fluffy.
  • 4. Add cream cheese and continue beating until creamy, scraping down bowl as needed.
  • 5. Add eggs one at a time; beating each egg just until blended before adding next egg.
  • 6. Reduce speed to low on mixer and gradually add flour, scraping down sides of bowl as needed.
  • 7. Stir in almond and vanilla extract.
  • 8. Spoon about 1/3 of batter into prepared pan. Place dollops of the Blackberry Coulis on to batter, using about 1/2 of the sauce. With the handle of a "round" wooden spoon swirl the coulis into the batter. Repeat this with a 2nd layer of batter and coulis. Top with remaining 1/3 of batter.
  • 9. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes or until wooden pick or cake tester when inserted into center of cake comes out clean. NOTE: Normally I bake a plain cream cheese cake for 1 hour and 15 minutes. With the coulis it took about 1 hour and 30 minutes.
  • 10. Remove from oven and cool in pan on rack for about 20 minutes. Remove cake from pan and place top side up on cake plate. I love the crunchy top!

ORANGE CHOCOLATE SWIRL POUND CAKE



Orange Chocolate Swirl Pound Cake image

I came up with this by accident. I was going to make an Orange Cream Cheese Pound Cake (inspired by Recipe#36041). I had 2 cake mixes on the table, an orange and a marble. I wasn't watching what I was doing and before I knew it I had dumped the yellow part of the marble mix in with the rest of the cream cheese, eggs, and ORANGE extract. Oh well. Oranges and Chocolate go great together, don't they? So I added the chocolate swir; and baked it. I glazed with softened canned chocolate frosting but any chocolate or orange glaze would probably be good too.

Provided by Nanita

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 8

1 (18 ounce) box fudge marble cake mix
1 (8 ounce) package cream cheese, at room temperature
4 eggs
1/2 cup sugar
1/2 cup water
1/2 cup canola oil
2 teaspoons orange extract
1 (12 ounce) container chocolate frosting (optional)

Steps:

  • Preheat oven to 350. Spray bundt pan with non-stick cooking spray.
  • Put all ingredients in mixer bowl except chocolate packet from cake mix.
  • Mix with electric mixer on low until all combined, about 1 minute.
  • Increase mixer speed to medium and beat for 2 more minutes.
  • Batter will be relatively thick.
  • Remove 1 cup of batter to a separate bowl. Mix in contents of chocolate packet from cake mix. Set aside.
  • Pour remaining batter (not chocolate) into prepared pan.
  • Pour chocolate batter on top and swirl into orange batter with an knife.
  • Bake for about 35 to 45 minutes or until cake tests done. Cool 10 minutes in pan then on a wire rack until cooled completely.
  • When cake is cool, remove lid and foil packaging from chocolate frosting.
  • Microwave on hight at 10 second intervals until it is a pourable consistency. Be careful not to microwave it too long or it will be too runny.
  • Pour over top of cake and serve.

Nutrition Facts : Calories 380.4, Fat 22.1, SaturatedFat 5.9, Cholesterol 82.8, Sodium 364.3, Carbohydrate 43.1, Fiber 1.2, Sugar 33.6, Protein 4.7

CHOCOLATE MINT SWIRL BUNDT CAKE



Chocolate Mint Swirl Bundt Cake image

This cake takes a little time and care, but it is well worth the effort. I hope you try it and enjoy it!

Provided by LoriAnn Poland

Categories     Cakes

Time 1h20m

Number Of Ingredients 16

1 pkg 3 oz cream cheese, room temp
2 Tbsp granulated sugar
2 eggs, separated
1/8 tsp peppermint extract
3 drops green food coloring
1 pkg supermoist devil food cake mix
1 1/3 c water
1/3 c vegetable oil
2 eggs
1 1/2 Tbsp semisweet chocolate chips
1 tsp shortening
1 c powdered sugar
1/4 tsp peppermint extract
3 drops green food coloring
1 Tbsp corn syrup
2 to 2 1/2 tsp water

Steps:

  • 1. Preheat oven at 350 degrees. Prepare 12 cup bundt pan with non stick baking spray or grease and flour pan.
  • 2. Beat cream cheese in small bowl with electric mixer on high speed until fluffy and smooth. Beat in granulated sugar and 2 egg yolks, 1/8 tsp of peppermint extract, and 3 drops of green food coloring until smooth, set aside.
  • 3. Beat cake mix, 1 1/3 cups water, oil, 2 whole eggs and 2 egg whites, in large bowl on low speed about 30 seconds, then on medium speed for 2 minutes.
  • 4. Pour half the batter into prepared bundt pan (about 2 1/2 cups). Spoon cream cheese mixture into center of cake batter in pan. Spoon remaining cake batter in bowl over cream cheese mixture.
  • 5. Bake 45 to 50 minutes, or until toothpick inserted in cake comes out clean. Cool in pan about 20 minutes. Turn upside down onto wire rack, remove from pan. Cool completely, about 35 minutes.
  • 6. Heat chocolate chips and shortening until melted, set aside.Mix powdered sugar and 1/4 tsp peppermint extract , 3 drops green food coloring, the corn syrup and enough water, 2 to2 1/2 tsp to make a thick glaze that can be easily drizzled. Drizzle powdered sugar glaze over cake. Immediately spoon melted chocolate over glaze in 1/2 inch wide ring. Working quickly pull toothpick through chocolate to make swirls. Refrigerate until serving, Store coveredin refrigerator.

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