Vortex cake

This cake was a total disaster when it has arrived on the table. Its story is quite funny, like taken out from comedy movies. I made it at home for the birthday of my friend's daughter. A combination between white and dark cake dough to alternate, like a chessboard. Although it went out quite easy from the pan, parts of the cake remained on the tin walls, so I had to take them gently and reconstruct the cake shape. I made a photo and then easily I have transferred the cake into a cake box for  transport. Everything went fine until I was taking out the cake from the back of the car. Having one hand busy, I took the cake box by the handle. When it was half way out of the car the bottom of the cake box fell down and the cake was facing down on the back seat of my car. Ruined...but not totally. Lucky me that I have not made a sticky chocolate glazing on top of the cake :)). So, I put back the big pieces and just imagine to present yourself to a birthday party with such a disastrous cake. :)) :)) :))

The taste of the cake was OK. I am so glad that I have reduced the amount of sugar that the original recipe was asking. Common, 500g of sugar for a cake is way to much for me, 200g was more than enough. It raised very nice in the oven, but what I didn't like, it was that the white and black layers of the cake didn't really stick together and the cake was quite dissembling by itself. Maybe is just a matter of aesthetics but sometimes it counts ( like when you make it for a birthday party :D ).
The cake was very easy to make and the taste was also good, so from these perspectives I can only recommend it.

  • 410g all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 100g + 100g sugar (one part for the white dough, 100 for the chocolate one)
  • 60g cocoa powder
  • 90g water
  • 330g melted butter (melted means liquid, not just soft)
  • 2 teaspoons vanilla extract
  • 5 eggs (room temperature, otherwise your butter will be thicker)
  • 125g milk

  1. In one bowl, mix 100g sugar with cocoa and water. Set aside.
  2. In the mixing bowl, add the butter, the remaining 100g sugar and mix.
  3. Add while mixing, the vanilla extract, eggs one by one, milk and flour. Mix well until you obtain a smooth batter.
  4. Take almost half of the butter and pour it over the chocolate mix in the first bowl. Mix while the chocolate composition is well combined with the butter.
  5. Oil/Butter and sprinkle the pan cake.
  6. Spoon alternatively the cocoa butter with the light one.
  7. Cook in the preheated oven for 1h15min at 180ÂșC or until a stick will come out clean when inserted in the cake.
  8. When you take the cake out, let it in the pan for 15 minutes then take it out on a wire rack to cool completely.

Recipe inspired from here.


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