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Curly Whirly Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

London boutique bakery Konditor and Cook's No.1 selling cake.

London boutique bakery Konditor and Cook's No.1 selling cake.

Ingredients

Serves: 8-10 slices

Metric Cups

For the Dark Chocolate Sponge

  • 100 grams plain chocolate (drops or chopped)
  • 250 millilitres milk
  • 275 grams soft dark brown sugar
  • 2 medium eggs (beaten)
  • 100 grams butter
  • 175 grams plain flour (sifted)
  • 1 teaspoon baking powder
  • 30 grams cocoa

For the Vanilla Frosting

  • 200 grams cream cheese
  • 400 grams icing sugar
  • ½ vanilla bean
  • 50 grams unsalted butter (melted)

For the Dark Chocolate Sponge

  • 4 ounces plain chocolate (drops or chopped)
  • 8⅘ fluid ounce milk
  • 10 ounces soft dark brown sugar
  • 2 medium eggs (beaten)
  • 4 ounces butter
  • 6 ounces all-purpose flour (sifted)
  • 1 teaspoon baking powder
  • 1 ounce unsweetened cocoa

For the Vanilla Frosting

  • 7 ounces cream cheese
  • 14 ounces confectioners' sugar
  • ½ vanilla bean
  • 2 ounces unsalted butter (melted)

Method

Curly Whirly Cake is a community recipe submitted by Pollini and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • To make the sponge, line two 17cm sandwich tins with aluminium foil.
  • Heat half the milk and half the soft brown sugar in a saucepan, add the chocolate and melt by stirring constantly, to stop the chocolate from setting at the bottom of the saucepan. Once melted, remove from the heat and leave to cool.
  • Soften the salted butter, add the other half of the sugar, and cream until light and fluffy using an electric mixer. Gradually add the beaten eggs, occasionally adding a few spoons of flour to stop the mix from splitting. Add the rest of the flour, add the cold milk, mix well, then add the still-warm chocolate milk. Mix until smooth, with a very runny consistency.
  • Divide mix by pouring into the two foil-lined sandwich tins. Bake at 190C/Gas mark 5, for about 20-25 minutes. Remove from oven and leave to cool in the tins.
  • Next, prepare all the ingredients for the frosting: melt the unsalted butter, sift the icing sugar (if it is lumpy), put the cream cheese in a mixing bowl or food processor, cut the vanilla bean in half lengthways, scrape out the seeds with a knife or pointed spoon and add to the cream cheese (infuse the empty vanilla pod in the melting butter to extract further vanilla aroma).
  • Blend the cream cheese with the vanilla and icing sugar. Add the melted butter (remove the vanilla pod first) and keep blending until the mixture is smooth and creamy.
  • Sandwich the two sponges together with the mixture, then spread a thin layer of frosting on the top and sides to bind any crumbs. Leave to set for an hour and then repeat the coating, smoothing with a palette knife. Sprinkle with chocolate flakes or pipe with melted chocolate, if you wish.
  • To make the sponge, line two 17cm sandwich tins with aluminium foil.
  • Heat half the milk and half the soft brown sugar in a saucepan, add the chocolate and melt by stirring constantly, to stop the chocolate from setting at the bottom of the saucepan. Once melted, remove from the heat and leave to cool.
  • Soften the salted butter, add the other half of the sugar, and cream until light and fluffy using an electric mixer. Gradually add the beaten eggs, occasionally adding a few spoons of flour to stop the mix from splitting. Add the rest of the flour, add the cold milk, mix well, then add the still-warm chocolate milk. Mix until smooth, with a very runny consistency.
  • Divide mix by pouring into the two foil-lined sandwich tins. Bake at 190C/Gas mark 5, for about 20-25 minutes. Remove from oven and leave to cool in the tins.
  • Next, prepare all the ingredients for the frosting: melt the unsalted butter, sift the confectioners' sugar (if it is lumpy), put the cream cheese in a mixing bowl or food processor, cut the vanilla bean in half lengthways, scrape out the seeds with a knife or pointed spoon and add to the cream cheese (infuse the empty vanilla pod in the melting butter to extract further vanilla aroma).
  • Blend the cream cheese with the vanilla and confectioners' sugar. Add the melted butter (remove the vanilla pod first) and keep blending until the mixture is smooth and creamy.
  • Sandwich the two sponges together with the mixture, then spread a thin layer of frosting on the top and sides to bind any crumbs. Leave to set for an hour and then repeat the coating, smoothing with a palette knife. Sprinkle with chocolate flakes or pipe with melted chocolate, if you wish.
  • Additional Information

    This cake works fine when using 20cm tins.

    This cake works fine when using 20cm tins.

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