Milk chocolate swirl cake



  1. Plain flour – 1.25 cups
  2. Baking powder – 1/2 heaping tsp.
  3. Baking soda – 1/8 tsp.
  4. Salt – a pinch
  5. Butter – 100 grams, softened
  6. Powdered sugar – 3/4 cup + 2 tbsps.
  7. Eggs – 2 numbers, medium or 150 grams
  8. Vanilla essence – 1 tsp.
  9. Buttermilk – 1/2 cup
  10. Chocolate syrup – 1/4 cup
  11. Milk chocolate – 50 grams


  1. Preheat the oven to 180C.
  2. Mix together the milk chocolate and chocolate syrup and cook in the MW on high power for a minute. Stir till the chocolate dissolves completely and you get a very smooth mixture. Keep aside.
  3. Sift together the plain flour, salt, baking soda & baking powder.
  4. Beat together the butter & powdered sugar till creamy for about 10 minutes.
  5. Beat in the 2 eggs one by one & beat well after each addition. Beat in the vanilla essence.
  6. Fold in the sifted flour mixture alternated with the buttermilk.
  7. Pour the chocolate syrup mixture into the batter & swirl with a butter knife to give a marbled effect.
  8. Pour the batter into a  prepared cake tin. Bake at 180C for 30-35 minutes
  9. Let this cake cool down completely to room temperature before serving.


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