Bittersweet Chocolate Swirl Cake
Indulge in this decadent Bittersweet Chocolate Swirl Cake, an exquisite dessert that combines layers of rich chocolate with a delicate, yeast-infused cake. The soft, buttery texture of the cake pairs perfectly with the bittersweet chocolate, offering a delightful treat for any chocolate lover. Perfect for special occasions or a delicious treat for afternoon tea, this cake is sure to impress everyone who tastes it.
6
Servings
N/A
Calories
11
Ingredients
Ingredients
active dry yeast
0.5 ((1/4 ounce) envelope)
milk
1/2 cup (lukewarm)
flour
2 1/2 cups (sifted)
sugar
1/2 cup (divided)
salt
1/4 teaspoon
vanilla
1 teaspoon
butter
1/4 cup (softened)
eggs
2 (beaten well)
bittersweet chocolate
125 g (melted)
very strong black coffee
1 1/2 tablespoons
butter
1 tablespoon (melted)
Instructions
1
Step 1: In a small bowl, dissolve 0.5 (1/4 ounce) envelope of active dry yeast in 1 tablespoon of lukewarm milk. Allow this mixture to rest for 5-10 minutes until it becomes foamy.
2
Step 2: In a large mixing bowl, sift together 0.5 cup of flour, 0.25 cup of sugar, and 0.25 teaspoon of salt.
3
Step 3: Stir the remaining milk into the dry ingredients, then add the yeast mixture. Mix thoroughly until a smooth batter is formed.
4
Step 4: Cover the bowl with a damp cloth and leave it in a warm place for about 45 minutes, allowing the mixture to nearly double in size.
5
Step 5: Cream together 0.25 cup softened butter, 1 teaspoon vanilla, and the remaining sugar in a separate bowl. Incorporate this creamed mixture into the dough, blending well.
6
Step 6: Mix in the beaten eggs evenly into the dough.
7
Step 7: Sift in the remaining flour into the dough, combining until it is smooth and pliable. Add more flour if necessary to achieve the right consistency.
8
Step 8: In a double boiler, melt 125 g of bittersweet chocolate completely, then stir in 1.5 tablespoons of very strong black coffee.
9
Step 9: On a lightly floured surface, spread the dough out into a rectangle. Evenly coat the surface with the melted chocolate mixture.
10
Step 10: Carefully roll the dough to form a multi-layered roll.
11
Step 11: Place the roll seam-side down in a well-greased baking pan. Cover once more with a damp cloth and let it rise in a warm place until its volume doubles.
12
Step 12: Preheat your oven to 365°F (185°C). Brush the top of the cake with melted butter and bake for approximately 40 minutes, or until golden brown.
13
Step 13: Allow the cake to cool slightly before slicing. Enjoy the rich, bittersweet swirls with every bite!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Bittersweet Chocolate Swirl Cake?
It is a decadent, yeast-infused dessert that combines layers of rich, buttery cake with bittersweet chocolate swirls.
How many servings does this recipe yield?
This recipe makes 6 servings.
What type of yeast is used in this recipe?
The recipe calls for 0.5 envelope (approximately 1/4 ounce) of active dry yeast.
How should the yeast be activated?
Dissolve the yeast in 1 tablespoon of lukewarm milk and let it rest for 5 to 10 minutes until foamy.
How much flour is needed in total?
The recipe requires a total of 2.5 cups of sifted flour.
What is the total amount of sugar used?
A total of 0.5 cup of sugar is used, divided between different steps.
What temperature should the milk be for the yeast?
The milk should be lukewarm to properly activate the yeast without killing it.
How long is the first rising period?
The dough should rise in a warm place for about 45 minutes, or until it nearly doubles in size.
How much butter is required for the dough?
You need 0.25 cup of softened butter for the dough mixture.
How should the eggs be prepared before adding to the dough?
The 2 eggs should be well-beaten before being mixed into the dough.
What kind of chocolate is best for the swirl?
The recipe specifically calls for 125 grams of bittersweet chocolate.
What is the purpose of adding coffee to the chocolate?
The 1.5 tablespoons of very strong black coffee enhance the rich flavor of the bittersweet chocolate.
How do you create the swirl effect?
Spread the melted chocolate mixture over a rectangle of dough and roll it up to create multi-layered swirls.
What is the recommended oven temperature?
Preheat the oven to 365°F (185°C).
How long does the cake need to bake?
The cake should bake for approximately 40 minutes until it is golden brown.
What should be brushed on the cake before baking?
Brush the top of the cake with 1 tablespoon of melted butter before putting it in the oven.
Is a second rise necessary?
Yes, after rolling the dough, let it rise again in a warm place until its volume doubles.
What texture should the dough have before rolling?
The dough should be smooth and pliable; you can add extra flour if needed to reach this consistency.
How do I prepare the baking pan?
The baking pan should be well-greased before placing the dough roll inside.
Should the dough be covered while rising?
Yes, cover the bowl with a damp cloth to prevent the dough from drying out during both rising periods.
When should the vanilla be added?
The vanilla is creamed together with the softened butter and sugar in Step 5.
How should the chocolate be melted?
The chocolate should be melted completely using a double boiler.
How do I place the roll in the pan?
Place the rolled dough into the pan with the seam-side facing down.
Does this recipe include salt?
Yes, 0.25 teaspoon of salt is sifted with the flour and sugar.
What is the first step of the mixing process?
The first step is sifting together 0.5 cup of flour, 0.25 cup of sugar, and the salt.
What makes this cake suitable for special occasions?
Its indulgent nature, rich chocolate swirls, and yeast-based texture make it a sophisticated dessert choice.
Can I slice the cake immediately after baking?
It is best to allow the cake to cool slightly before slicing to let the swirls set.
What is the primary liquid used in the dough?
Milk is the primary liquid, used both for the yeast and the main batter.
What flavor profile does the coffee provide?
The strong black coffee provides a depth that complements the bitterness of the chocolate.
Is this a traditional sponge cake?
No, it is a yeast-based cake, which gives it a unique, soft, and slightly bready texture compared to standard sponge cakes.