Best 2 Chocolate Pinwheel Cake Recipes
Are you looking for a delicious and impressive dessert to serve at your next special occasion? Look no further than the chocolate pinwheel cake! This classic cake is made with layers of chocolate sponge cake and a creamy chocolate filling, then rolled and sliced to reveal a beautiful pinwheel pattern. Whether you're a seasoned baker or a beginner in the kitchen, this article will guide you through the steps of creating a stunning and delicious chocolate pinwheel cake that will be the star of any dessert table.
Check out the recipes below so you can choose the best recipe for yourself!
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:
- Ensure the butter and cream cheese are at room temperature before mixing. This will help create a smooth and creamy batter.
- Be careful not to overmix the batter. Overmixing can result in a tough and dense cake.
- When rolling the dough, use a light touch to prevent it from tearing.
- If the dough becomes too soft, chill it for a few minutes before continuing.
- Bake the cake in a preheated oven. This will help prevent the cake from sticking to the pan.
- Allow the cake to cool completely before frosting it. This will help prevent the frosting from melting.
Conclusion:
The chocolate pinwheel cake is a delicious and impressive dessert that is perfect for any occasion. With its moist chocolate cake and creamy chocolate filling, this cake is sure to be a hit with everyone who tries it. The best part is that it is relatively easy to make, so even novice bakers can give it a try.
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