CHOCOLATE SWIRL CAKE RECIPES

Steps:

• Position a rack in the lower third of the oven and preheat to 350 degrees F. Spray a 12-cup swirled bundt cake pan, such as Nordic Ware Heritage Bundt Pan, with cooking spray.
• Whisk together the flour and salt in a medium bowl. Whisk together the milk, vanilla, eggs and yolks in a second medium bowl.  
• Beat the butter in a large bowl with an electric mixer on medium speed until smooth, about 1 minute. Gradually pour in the granulated sugar, 1/4 cup at a time, and beat until light and fluffy, about 5 minutes.  
• Turn the mixer to low and add the flour mixture 1/4 cup at a time until fully incorporated, about 3 minutes. Add the egg mixture and beat until the batter is combined, about 3 minutes.  
• Spoon 4 cups of the batter into a large resealable plastic bag. Add the cocoa powder to the bowl with the remaining batter and beat on low speed until combined, about 1 minute.  Spoon the chocolate batter into a second large resealable plastic bag.
• Snip the corners off the bags. Working in alternating colors, pipe strips of batter into the ridges of the pan (the pan has an odd number of ridges so you will have two of the same batters next to each other). Use a long wooden skewer to spread the strips of batter in the ridges, taking care not to let batter spill over into the neighboring color. Pipe the rest of the batter into the pan in large dollops, alternating flavors as you go. Gently smooth the top of the batter with an offset spatula.  
• Bake until a skewer inserted into the center comes out clean and the top springs back when lightly pressed, 55 to 60 minutes. Cool the cake on a rack for 10 minutes. Invert the cake onto the rack to cool completely, about 2 hours.  
• For the glaze: Meanwhile, whisk together the confectioners' sugar and milk in a medium bowl to make a thick but pourable glaze, adding a little more milk or sugar to get the right consistency. Drizzle the glaze into the ridges of the cake.  

Steps:

• FOR CAKE: Preheat oven to 350 degrees. Grease 3 9-inch layer cake pans (I use Wilton, they are the best). Cut out circles of wax paper and line bottom of pans. If you have Wilton Bake-Even Cake Strips, use them. If not, you will have to level cakes after they are cooled.
• Combine boiling water and cocoa. Stir until smooth. Set aside in the fridge to cool.
• Cream butter, sugar, eggs, and vanilla at high speed of an electric mixer until light and fluffy (about 5 min is perfect).
• In a separate bowl combine flour, soda, baking powder, and salt.
• Alternately add flour.
• Then cocoa mixture beginning and ending with flour.
• Do not overbeat or cake will be tough!
• Pour batter into prepared pans.
• Bake at 350 degrees for 25-30 or until top springs back. Do not overbake!
• Cool in pans 10 minutes.
• Then flip out onto a large plate and put in the freezer. Don't worry, I know what I am doing. This keeps the cakes from falling apart and won't leave crumbs in your icing.
• GANACHE FILLING: Place the chocolate into a medium bowl.
• Heat the cream in a small saucepan over medium heat. Bring just to a boil. Watch very carefully because if it boils for a few seconds, it will boil out of the pot.
• When the cream has come to a boil, pour over the chocolate chips.
• Whisk until smooth.
• Stir in the Grand Marnier and the orange zest.
• Transfer hot chocolate to a relatively deep stainless steel bowl and immerse it into a bowl of ice water. Then whip with a hand mixer until it is thick and fluffy.
• Once it is desired consistency, take out of ice bath or it will continue to harden; set aside.
• SATINY CHOCOLATE FROSTING: Combine chips, milk, and butter in a LARGE saucepan. Cook over medium heat, stirring constantly, until melted and smooth.
• Remove from heat; blend in powdered sugar.
• Set the pan (or transfer to a mixing bowl) into an ice bath; beat at medium speed with an electric mixer.
• Stop occassionally to scrape down the sides. Mix until frosting is fluffy and holds its shape.
• It should make a peak with a spoon and hold it. Remove from ice bath or it will continue to harden!
• CAKE ASSEMBLY: Remove frozen layers from the freezer and put on a platter lined with wax paper strips to catch the mess. Place the first cake and spoon about half of the ganache.
• Place the next cake on top of the ganache layer.
• Spoon the rest of the ganache on top.
• Place the last cake on top. Frost the top with the satiny chocolate frosting first. Then start on the sides. Smooth top as much as possible with a flat knife dipped in hot water.
• Take your chocolate jimmies (chocolate sprinkles). Gently take your hand and press them into the sides only. Continue until you have gone all he way around. Gently remove the wax paper strips and discard. Put remaining filling into a piping bag and pipe 12 medium size swirls on top of the cake. I used a #21 tip. Space them out before you start piping to make sure you get 12 and they are even. Top each swirl with a Lindt chocolate truffle and a white chocolate truffle, alternating. If the bottom of your cake is messy where you pulled out the paper, you may use the same tip to pipe a border around the base of the cake.
• Chill in the refrigerator immediately. Before serving, let the cake set out at room temperature 30 minutes so the chocolate will soften back up slightly. Enjoy!
• ALTERNATE GARNISH: Pipe a border around top and bottom lip of cake. Take Pirouette creme filled wafers and line them up around the sides of cake. (They do not have to be all the same height). Add M&M's to the middle of the cake . ***Finished Cake #2 in my photo #2 made in (3) 9-inch pans. Serves at least 14, huge cake.