Spiral Chocolate Cake.
Simple, incredibly soft, delicious.
The spiral chocolate cake is a very simple dessert to prepare, fragrant and delicious, with an incredibly soft base that holds a very delicious chocolate cream in two different textures. Half is added before baking, becoming denser and slightly sinking into the batter, while the other half is placed on the cake at the end, remaining very creamy. Try it, you’ll fall in love at the first bite.
Also try:
- Cuisine: Italian
Chocolate Cream Ingredients:
- 2 cups fresh whole milk
- 2 oz cornstarch
- 1 egg
- 2 yolks
- 3/4 cup sugar
- Half pod vanilla
- 5 oz dark chocolate 75%
- 1 pinch salt
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 2/3 cup potato starch
- 1/4 cup unsweetened cocoa powder
- 1 cup sugar
- 1 container vanilla yogurt (125 g)
- 3/4 cup corn oil (or 7 oz soft butter)
- 1 tablespoon vanilla extract
- 1 pinch salt
- 1 packet baking powder for desserts
Tools
- 1 Pan 24 cm springform pan
- 1 Stand Mixer stand mixer
- 1 Sieve sieve
- 1 Spatula silicone spatula
- 1 Piping Bag piping bag
- 1 Oven oven
Steps
Prepare the pastry cream as indicated HERE but with the ingredients you find above, you will find both the classic and Bimby version, as soon as it’s ready add the dark chocolate, stir until the chocolate melts, cover with plastic wrap and let it cool.
As soon as the cream is cold, prepare the base.
Grease and lightly flour a 24 cm springform pan.
Preheat the oven to 340°F (170°C).
In a stand mixer or with electric mixers, beat the eggs with the sugar, vanilla essence, and a pinch of salt.
Sift the flour with the potato starch and baking powder.
Add the oil and yogurt to the eggs while continuing to beat.
Turn off the stand mixer and add the flour mixture little by little, mixing with a spatula (the batter is a bit thick, but it’s the right consistency, you can also continue to work it with the stand mixer but you need to mount the paddle attachment).
Pour into the greased pan and level it with the spatula.
With a piping bag with a plain nozzle, form a spiral on the cake (you should have extra cream for the end, so make the spiral then save the extra for later).
Bake at 340°F (170°C) for about 45 minutes, check the baking with a toothpick (don’t put it where the cream is, but in the batter, please 😉) if it’s not done yet, continue baking for a few more minutes.
As soon as the cake is ready, let it cool slightly and then, with the piping bag, recreate a spiral on the surface.
The spiral chocolate cake is ready to be served, it is excellent both warm and cold.
Prepare the chocolate pastry cream as indicated above.
Grease and flour a 26 cm pan.
Preheat the oven to 340°F (170°C).
Mount the butterfly in the bowl, put the eggs, vanilla essence, sugar, and a pinch of salt 1 min / speed 3.
Remove the butterfly and add the oil and yogurt 30 secondsspeed 4.
Add the flour, potato starch, and baking powder 3 minutes Knead speed (the dough is quite thick).
Pour the mixture into the pan and level it with a spatula.
With a piping bag with a plain nozzle, form a spiral on the cake (you should have extra cream for the end, so make the spiral then save the extra for later).
Bake at 340°F (170°C) for about 45 minutes, check the baking with a toothpick (don’t put it where the cream is, but in the batter, please 😉) if it’s not done yet, continue baking for a few more minutes.
As soon as the cake is ready, let it cool slightly and then, with the piping bag, recreate a spiral on the surface.
The spiral chocolate cake is ready to be served, it is excellent both warm and cold. Enjoy your cake!
Also try the Nua Cake, find the recipe CLICKING HERE.
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