Chocolate Swirl Cake
This really does look good and appetizing, doesn’t it? Well, it tastes as it looks. For the swirly cinnamon-flavored sheet wrapping use flaky puff pastry and butter. Fill it with a sweet mixture of eggs, melted chocolate, and crumbled Oreos.
Ingredients Needed for Chocolate Swirl Cake
For the swirl sheets:
12 ounces of puff pastry (2 sheets, 6 ounces each)
¼ cup melted butter
4 tablespoons of cinnamon
For the filling:
1 cup melted chocolate
¼ cup melted butter
5 eggs
½ cup sugar
3 ounces of oreos
How to Make Chocolate Swirl Cake
- For the swirl sheets:
Lay one puff pastry sheet on your work surface and coat it with melted butter. Sift 2 tablespoons of cinnamon over it.
- Roll it, then slice it. We’ve got 30 slices.
- Place them on a parchment paper one next to another, to form a disc. Cover them with another parchment paper and flatten them using a rolling pin. You’ll get a beautiful sheet decorated with swirls.
- Line a cake pan with this swirl sheet.
- Using the same previous steps and the remaining ingredients make another, somehow smaller, swirl sheet. You’ll use this one to cover the filling.
- For the filling:
Add the melted chocolate and melted butter to a bowl and mix them. Set aside.
- Add 4 eggs and the sugar to another bowl and beat them using a hand mixer.
- Add the chocolate mixture and incorporate into the eggs using a spatula. Put the Oreos into a zip bag and crush them, then add them to the bowl, too. Mix until even.
- Transfer this mixture in the swirl sheet-lined cake pan and spread it evenly. Pull the lining sheet’s edges toward the inside, then cover with the second, smaller swirl sheet.
- Add the 5th egg to a small bowl, beat it, and coat the top of the cake with it using a brush. Bake for 50 minutes at 350⁰F/175⁰C.