Best 2 Chocolate Pinwheel Cake Recipes
Indulge in the swirly goodness of Chocolate Pinwheel Cake, an impressive dessert that combines delightful flavors and stunning visuals. This delectable treat starts with a moist and fluffy chocolate cake batter, swirled with a rich and luscious cream cheese filling. The result is a perfectly balanced harmony of textures and flavors, sure to tantalize your taste buds. Our carefully curated collection of recipes offers variations of this classic cake, catering to different tastes and occasions. From the original Chocolate Pinwheel Cake to its red velvet, vanilla, and gluten-free versions, each recipe is meticulously crafted to ensure a delightful baking experience and an unforgettable dessert. Get ready to impress your friends and family with this showstopping cake that will be the highlight of any gathering.
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CHOCOLATE PINWHEEL CAKE
This cake has chunks of dark chocolate in a pinwheel shape after baking. Frosting is not necessary - it has a rich fluffy chocolate filling. The best! From my mom's mom.
Provided by Dianne
Categories Desserts Cakes Torte Recipes
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line two 9 inch pans with parchment paper. Cut 9 inch circles, so bottoms will be smooth. Springform pans are preferred.
- Melt 2 squares chocolate in saucepan over low heat. Set aside.
- In a medium bowl, sift together cake flour, 1 1/2 cup sugar, baking powder, 1 teaspoon salt and soda.
- In a large bowl, with electric mixer, blend 1/2 cup shortening, 1 1/4 cup evaporated milk and 1 teaspoon vanilla. Add flour mixture and beat with mixer 2 minutes at medium speed.
- Add 2 eggs and mix until eggs are just blended. Add the melted 2 squares of chocolate (drizzle in while blending). Beat 1 minute at medium speed. Divide batter into two 9 inch pans.
- Melt remaining 2 squares of unsweetened chocolate. Drizzle melted chocolate in ring shape onto batter, about 1 to 2 inches from edge. Using a butter knife or thin spatula, swirl chocolate into pinwheel pattern with a large circular motion. Don't swirl too much as you want chunks to remain. Press knife or spatula all the way to bottom of pan as you swirl.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. Cool completely.
- To make the filling: Melt 1 square of chocolate. In a large bowl, combine 2/3 cup shortening, 1/3 cup sugar, 1/4 cup evaporated milk 1/4 teaspoon salt, 1 teaspoon vanilla and water. Add melted chocolate and beat on high speed for 10 minutes.
- Using a long serrated knife, divide each cooled cake into 2 layers. Spread filling between layers. Use prettiest pinwheel layer as top layer.
Nutrition Facts : Calories 496.6 calories, Carbohydrate 57.1 g, Cholesterol 40.1 mg, Fat 29.4 g, Fiber 2.3 g, Protein 6.4 g, SaturatedFat 10.5 g, Sodium 560.6 mg, Sugar 36.8 g
CHOCOLATE PINWHEEL CAKE
Steps:
- To make the layers ... Preheat oven to 350 degrees F (175 degrees C). Line two 9 inch pans with parchment paper. Cut 9 inch circles, so bottoms and sides will be smooth (don't let it creep up the sides of the pan since the sides of the cake are not frosted and it will make the layers less attractive). Springform pans are preferred. Melt 2 squares chocolate in saucepan over low heat. Set aside. In a medium bowl, sift together cake flour, 1 1/2 cups sugar, baking powder, 1 teaspoon salt and soda. In a large bowl, with electric mixer, blend 1/2 cup shortening, 1 1/4 cup evaporated milk and 1 teaspoon vanilla. Add flour mixture and beat with mixer 2 minutes at medium speed. Add 2 eggs and mix until eggs are just blended. Add the melted 2 squares of chocolate (drizzle in while blending). Beat 1 minute at medium speed. Divide batter between two 9 inch pans. Melt remaining 2 squares of unsweetened chocolate. Drizzle melted chocolate in ring shape onto batter, about 1 to 2 inches from edge. Using a butter knife or thin spatula, swirl chocolate into pinwheel pattern with a large circular motion. Don't swirl too much as you want chunks to remain. Press knife or spatula all the way to bottom of pan as you swirl. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. Cool completely. To make the filling: Melt 1 square of chocolate. In a large bowl, combine 2/3 cup shortening, 1/3 cup sugar, 1/4 cup evaporated milk 1/4 teaspoon salt, 1 teaspoon vanilla and water. Add melted chocolate and beat on high speed for 10 minutes. To assemble the cake ... Using a long serrated knife, divide each cooled cake into 2 layers. Spread filling between layers. Use prettiest pinwheel layer as top layer.
Tips:
- To achieve a smooth and creamy batter, ensure all ingredients are at room temperature before mixing. This allows them to blend more efficiently, resulting in a uniform batter.
- For the perfect chocolate flavor, use high-quality cocoa powder. Look for brands with a rich, dark color and a strong chocolate aroma.
- When spreading the chocolate filling, use a thin layer to prevent the pinwheels from becoming too thick and dense. A thin layer will also ensure that the chocolate is evenly distributed throughout the cake.
- To achieve clean and defined pinwheels, chill the cake before slicing. This will help the chocolate filling set firmly, making it less likely to smear or break when cutting.
- For an extra touch of elegance, sprinkle powdered sugar on top of the cake before serving. This will add a delicate sweetness and a touch of visual appeal.
Conclusion:
The chocolate pinwheel cake is a delightful dessert that combines the richness of chocolate with the light and fluffy texture of a sponge cake. By following the tips mentioned above, you can create a stunning and delicious cake that will impress your friends and family. So, gather your ingredients, preheat your oven, and embark on a culinary journey to create this irresistible treat. Indulge in the symphony of flavors and textures as you savor each bite of this chocolatey masterpiece.
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