Chocolate Syrup Swirl Cake Recipes

HERSHEY'S CHOCOLATE SYRUP CAKE

Steps:

• In a mixing bowl, combine the softened butter, granulated sugar, eggs, and vanilla extract; beat with an electric mixer until well combined. Add the flour, baking powder, and salt; mixing until just combined. Pour in the Hershey's chocolate syrup and mix until thoroughly combined.
• Pour batter into a 13x9" baking pan coated with non-stick cooking spray. Bake at 350 degrees for 30 - 35 minutes, until a wooden pick inserted in the center comes out clean. As soon as the cake comes out of the oven, begin preparing the icing.
• Place the butter, sugar, and evaporated milk in a saucepan and bring to a boil over medium to medium-high heat. Once the mixture reaches a full rolling boil, cook it for 2 minutes, stirring constantly.
• Remove the pan from the heat and add the chocolate chips. Stir until the chocolate chips are melted.
• Immediately pour the hot icing over the warm cake, spreading to cover the cake evenly. Allow cake to cool to room temperature before serving.

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 SYRUP SWIRL CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour a 12-cup fluted tube pan or a 10" tube pan.
• In a large bowl, beat butter, sugar, and vanilla until fluffy.
• Add eggs and beat well.
• Combine flour, 1 t. baking soda, and salt in a small bowl. Add alternately with buttermilk to butter mixture, beating until well blended.
• Measure 2 cups of batter into a small bowl. Stir in 1/4 t. baking soda and Hershey's syrup.
• Pour vanilla batter into prepared pan. Pour chocolate batter over. Swirl with a toothpick or knife.
• Bake for 60-70 minutes, or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack.

CHOCOLATE SWIRL CAKE

Steps:

• Heat oven to 350°F.
• Place first 5 ingredients and 4 eggs in large bowl with mixer until blended. Stir in chopped chocolate.
• Reserve 1 cup batter. Pour remaining batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Beat Neufchatel and sugar in small bowl with mixer until blended. Mix in remaining egg. Pour over batter in pan. Spoon reserved batter over Neufchatel mixture.
• Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

RICH AND CHOCOLATY SYRUP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat the eggs and the vanilla with a spoon. Blend in the chocolate syrup. Fill emptied chocolate syrup can with vegetable oil and add to bowl. Add the flour to bowl. Fill can with sugar and add to bowl. Stir well and pour into a lightly greased 9x13 inch pan.
• Bake 40-45 minutes at 350 degrees F (175 degrees C). Ice after cooling or leave plain.

A CHOCOLATE SYRUP CAKE

Steps:

• Preheat oven to 350.
• Lightly grease and flour a tube or bundt pan.
• Mix cake mix, pudding, sour cream, oil and eggs with a mixer for about 3 minutes until thick and smooth.
• Pour half the batter in the pan.
• Smooth it out.
• Pour the chocolate syrup evenly over the batter and don't let the chocolate touch the sides of the pan. (You might have to make a slight depression in the cake batter to pour the chocolate into.).
• Pour remaining batter over the syrup and swirl gently with a knife.
• Place on the middle rack of the preheated oven and bake about 50-60 minutes until it is golden brown and springs back when touched.
• Cool on a wire rack for 20 minutes.
• Then remove from pan and continue to cool right side up.
• When completely cool you may drizzle it with a glaze if you desire.

POUND CAKE WITH CHOCOLATE SWIRL

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 SYRUP

Steps:

• Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving.

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.