Chocolate Swirl Breakfast Cake Recipes

CHOCOLATE SWIRL CAKE

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.

CHOCOLATE SWIRL COFFEE CAKE

Steps:

• Preheat the oven to 400; grease an 8x8x2" baking pan (or spray well with non-stick spray).
• In a small bowl, stir together the coconut, nuts, 1/4 cup sugar and 1 tablespoon of the butter; set aside.
• In another bowl, mix the baking mix, 1/4 cup sugar, the remaining butter, the egg and water; beat vigorously for 1/2 minute, then pour into the prepared pan.
• Melt the chocolate chips and spoon over batter.
• With a knife, cut through batter several times to marble with the chocolate.
• Sprinkle the coconut mixture evenly over the top and bake 20 to 25 minutes.
• Serve warm or at room temperature.

CHOCOLATE SWIRL CAKE

Steps:

• FOR THE VANILLA BATTER: Cream butter, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, 1 teaspoon baking soda and the salt; add alternately with buttermilk to creamed mixture.
• FOR THE CHOCOLATE BATTER: Combine syrup and 1/4 teaspoon baking soda. Measure 2 cups of the vanilla batter into small bowl; blend in chocolate syrup mixture.
• Add coconut to remaining vanilla batter; pour vanilla batter into GREASED and FLOURED 12 cup Bundt pan or 10 inch tube pan. Pour chocolate batter over vanilla batter in pan; DO NOT MIX.
• Bake at 350°F about 70 minutes or until cake tester comes out clean. Cool 15 minutes; remove from pan. Cool completely; glaze or frost as desired. I served it plain with whipped cream. 12 to 16 servings.
• TO MAKE THE ICING: Cream butter and confectioners' sugar in small mixer bowl; blend in syrup. Melt chocolate bar pieces in top of double boiler over hot, not boiling, water; add to syrup mixture. Add milk; beat to spreading consistency. Makes about 2 1/2 cups.
• TO MAKE THE GLAZE: Combine chocolate and cream in small saucepan. Cook over very low heat, stirring constantly, until chocolate is melted and mixture is smooth; do not boil. Remove from heat; cool, stirring occasionally, until mixture begins to thicken, about 10 to 15 minutes. About 1 cup.
• TO MAKE CHOCOLATE-COCONUT FROSTING: Combine sugar and cornstarch in small saucepan; blend in evaporated milk. Cook over medium heat, stirring constantly, until mixture boils; remove from heat. Add chocolate bar pieces and butter; stir until chocolate is melted and mixture is smooth. Stir in coconut and nuts. Immediately spread on cake. About 2 cups frosting.
• *To sour milk: Use 1 Tablespoon vinegar plus milk to equal 1 cup.
• **You may substitute 1 1/3 cups semi sweet chocolate chips for the baking chocolate.

CHOCOLATE SWIRL BREAKFAST CAKE

Steps:

• Cake:.
• Stir together first 5 ingredients. Pour batter into alightly greased 9 inch square pan.
• Microwave chips and 2 tablespoons milk in a 2 cup glass measuring cup at HIGH 1 1/2 minutes or until melted, stirring twice.
• Swirl melted chocolate gently through batter with a knife to create a marble effect. Sprinkle Coconut-Pecan Topping on top of batter. Bake at 350F for 20-25 minutes or until golden brown.
• Coconut-Pecan Topping:.
• Stir together all ingredients. 1 cup.

CHOCOLATE SWIRL POUND CAKE

Steps:

• Preheat oven to 325 degrees F (160 C). Grease and flour a 9 x 5 x 3-inch or a 8 x 4 x 2-inch loaf pan; set aside.
• In a medium bowl, stir together the flour, baking powder and salt; set aside.
• In a large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating well after each addition.
• Add flour mixture and milk alternately to butter mixture, beating on low speed after each addition until just combined. Spread 3/4 of the batter in prepared pan. Sprinkle with chocolate pieces. Spread remaining batter on top.
• Bake the cake in preheated 325 degree F oven for 55 to 60 minutes for the 9 x 5 x 3-inch loaf or 65 to 75 minutes for the 8 x 4 x 2-inch loaf or until a toothpick inserted near the center comes out clean. Cool in pan for 15 minutes. Loosen the edges of the cake. Remove from pan and cool completely on wire rack.