Bite From The Past: Chocolate Swirl Chocolate Birthday Cake

So I’m kind of in a hurry today – it’s my b-day!

Heading off to a beautiful beach here in Mozambique with my besty!

So, I leave you guys with one of the best birthday cake’s I’ve made – the best

would be MY birthday cake that I made for today. I’ll make sure to post the recipe

and lots of pictures soon.

As for the 4 weeks of Christmas posts – this week will not be missed, I’ll post a recipe

either on Wednesday or Thursday.

Alright, so that’s about it, enjoy and thank you for all of the recent support and comments!

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INGREDIENTS:

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Cake

2 ¼ cups flour

1 ¾ cups sugar

¾ cup butter/margarine in room temperature

1 ½ cups milk

150 g semi sweet chocolate melted

1 ½ tsp baking soda

½ tsp salt

3 eggs

1 ½ tsp baking powder

1 tsp vanilla extract/essence

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Swiss Meringue

1/2 cup water

1/2 cup corn syrup

1/2 cup sugar

3 egg whites

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DIRECTIONS:

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Cake

Pre heat the oven to 170º C/340º F

Grease and flour 2 medium cake pans.

Sift flour into a large mixing bowl and add sugar, butter, 1 cup of the milk, the melted chocolate,

baking soda and salt. Beat with a hand mixer for 2 minutes and add the rest of the milk, eggs,

baking powder and vanilla. Beat for another 2 minutes and pour into the cake pans.

Bake for 30 minutes or until you get a clean toothpick once inserted into the cake.

Let the cake cool for an hour before frosting.

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Swiss Meringue

Over medium heat, mix the water, corn syrup and sugar, DO NOT STIR.

Let it over the heat for about 10 minutes, or until you get a stringy texture by putting a

spoon in the mixture and lifting it.

Beat the egg whites until strong peaks form (about 10 whole minutes).

Add the sweet mixture (while its still hot) and beat it all together until it cools.

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Assembling the cake

Spread a thick layer of the meringue on top of a cake layer and ?sandwich? the other on top.

Spread the rest of the meringue all over the cake.

Now to make it really pretty, melt 100 g of milk or semi sweet chocolate and pour it generously

over the top of the cake, immediately swirl it with a fork or toothpick.

Store the cake in the fridge for 1 hour before serving.

You?ll get a hard chocolate swirl on top of the most heavenly, rich meringue.

If you want to make things interesting, before frosting the cake, add a couple of drops of rum over

the cake.

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