Cocoa swirl sponge cake recipe

Moist and delicious Cocoa Swirl Cake Recipe for the perfect teatime treat! Always a crowd pleaser!

Cocoa Swirl Cake Recipe

I’m a big sucker for pound cakes and sponge cakes! They are easy to make, moist, soft and great to serve as teatime treat or just as a forgiving indulgence when I have a sweet tooth. And this Cocoa Swirl Cake Recipe is no exception!

This cake looks like a decadent dessert but it’s easy and quick to make. It makes a great festive dessert too when decorated with chocolate icing or orange glaze (find the recipe here). The impressive marble effect on this cake is easily achieved by mixing a small portion of the batter with cocoa. It literally takes no effort to make this cake look awesome!

Kick back and enjoy a cup of tea or coffee alongside a slice of this moist, soft, cocoa swirled sponge cake!

Cocoa Swirl Cake Recipe

Ingredients:

• 8 oz = 225 gr unsalted butter, softened
• 8 oz = 225 gr sugar
• 4 medium eggs
• 8 oz = 225 gr self raising flour, sifted
• 1 tsp vanilla extract
• 3 tbsp milk
• 2 tbsp cocoa powder
• 2 x silicone loaf pans
• hand mixer

Directions:

• Heat oven to 350 F = 180 C.
• Place butter and sugar into a mixing bowl and beat together with a hand mixer until soft and fluffy.
• Add each egg one at a time mixing well after each addition.
• Once all the eggs are mixed in add vanilla extract and mix in.
• Fold in the flour and add the milk, mix together until the mixture is smooth with no lumps.
• Divide the mixture between 2 bowls.
• Take a small portion of the batter from each bowl and mix with the cocoa powder.
• Take one of the batter bowls and pour some of the vanilla batter into one loaf pan, then drizzle some of the cocoa batter, then cover with the rest of the vanilla batter and so on. When all the mixture has been used up, tap the pan on the work surface to ensure no air bubbles are left, then take a skewer and gently swirl it around the cake mixtures to create a marble effect. Do the same with the other bowl of batter.
• Smooth the tops of the cakes and place in the pre-heated oven for approximately 45 mins or until a tooth pick comes out clean and the cake springs back.
• Once done, transfer the pans to a cooling rack and leave to cool totally before you remove the cakes.
• Keep in an airtight container for up to 3 days.

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Cocoa swirl Marble pound cake recipe

Author: Petro Neagu

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Ingredients

• 8 oz = 225 gr unsalted butter softened
• 8 oz = 225 gr sugar
• 4 medium eggs
• 8 oz = 225 gr self raising flour sifted
• 1 tsp vanilla extract
• 3 tbsp milk
• 2 tbsp cocoa powder
• 2 x silicone loaf pans
• hand mixer

Instructions

• Heat oven to 350 F = 180 C.
• Place butter and sugar into a mixing bowl and beat together with a hand mixer until soft and fluffy.
• Add each egg one at a time mixing well after each addition.
• Once all the eggs are mixed in add vanilla extract and mix in.
• Fold in the flour and add the milk, mix together until the mixture is smooth with no lumps.
• Divide the mixture between 2 bowls.
• Take a small portion of the batter from each bowl and mix with the cocoa powder.
• Take one of the batter bowls and pour some of the vanilla batter then drizzle some of the cocoa batter, then cover with the rest of the vanilla batter and so on. When all the mixture has been used up tap the pan on the work surface to ensure no air bubbles are left, then take a skewer and gently swirl it around the cake mixtures to create a marble effect. Do the same with the other bowl of batter.
• Smooth the tops of the cakes and place in the pre-heated oven for approximately 45 mins or until a tooth pick comes out clean and the cake springs back.
• Once done, transfer the pans onto a cooling rack and leave to cool totally before you remove the cakes.
• Keep in an airtight container for up to 3 days.

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