This chocolate swirl cake is so stunning, your eyes won’t know where to fall first. With a little help from a simple rolling technique and a potato ricer, you’ll be able to pull off the dessert of a lifetime! From its simple spiral design to the Nutella and cream cheese squiggles hiding in the center, this cake is just the dessert you’ve been waiting for. Top off this impressive treat with some berries, fresh mint, and powdered sugar to give it the perfect finishing touch. We bet you won’t be able to stop after just 1 piece!
Chocolate Swirl Cake with Nutella, Cream Cheese, and Fresh Berries
This chocolate swirl cake is so stunning, your eyes won't know where to fall first. With a little help from a simple rolling technique and a potato ricer, you'll be able to pull off the dessert of a lifetime! From its simple spiral design to the Nutella and cream cheese squiggles hiding in the center, this cake is just the dessert you've been waiting for. Top off this impressive treat with some berries, fresh mint, and powdered sugar to give it the perfect finishing touch. We bet you won't be able to stop after just 1 piece!
Equipment
- Potato Ricer
- tea strainer
- adjustable cake ring
- Springform pans
Ingredients
- 4 cups flour
- 2 tbsp sugar
- 0.5 tsp dry yeast
- 1 cup water, lukewarm
- 1 tsp salt
- 2 tbsp vegetable oil
- 0.5 stick butter, melted
- 0.67 cup cocoa powder
- 1.33 cups cream cheese
- 0.67 cup Nutella
- mixed berries
- mint
- powdered sugar
Instructions
- For the chocolate spirals, put the flour in a large mixing bowl. In a separate bowl, combine the lukewarm water, dry yeast, salt, and cooking oil. Add the yeast mixture to the flour and knead everything together by hand until a smooth dough forms. Cover the dough and let it rise in a warm place for 1 hour. Once the dough has risen, knead it a second time, then divide it into 2 equally sized portions. Roll out both pieces of dough into 12 x 16-inch rectangles. Melt the butter and brush it over the surface of both pieces of dough. Put the cocoa powder into a tea strainer and sprinkle a thick layer of cocoa powder on top of the melted butter. Roll up both pieces of dough into snug logs, transfer the logs to the freezer, and freeze them for 30 minutes.
- Preheat the oven to 350°F. Cut the rolled-up dough into ½-inch segments so that you end up with 35–40 dough spirals.
- Place a large piece of parchment paper on your work surface, then arrange ½ of the chocolate spirals in a circular pattern on it. Place the adjustable cake ring around the circle of chocolate spirals, then close the ring so that the chocolate spirals are pressed together into a circle that's 7 inches in diameter.
- Slide the base of the springform pan underneath the parchment paper and close the ring of the springform pan around it. Repeat this same process with the remainder of the chocolate spirals. Transfer both springform pans to the oven and bake the chocolate swirl cakes at 350°F for 35 minutes. Once the cakes have cooked, remove them from the oven and let them cool for at least 2 hours.
- Place 1 of the chocolate swirl cakes on a serving plate or platter. Alternate between filling the potato ricer with cream cheese and Nutella, then press the fillings directly onto the chocolate swirl cake on the serving plate, distributing the fillings evenly. Once you've pressed all of the fillings onto the cake, place the second chocolate swirl cake on top.
- Decorate the top of the cake with mixed berries, fresh mint, and powdered sugar.
VIDEO
This chocolate swirl cake is definitely one for the family cookbook. Between its gorgeous design and delicious filling, you’re sure to remember your first bite forever!