Evelyn Rose

Old-Fashioned Chocolate Swirl Cake

Preparation info
  • Makes

    8-10

    servings
    • Difficulty

      Easy

Appears in
Mother and Daughter Jewish Cooking: Two Generations of Jewish Women Share Traditional and Contemporary Recipes
Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

  • About

This cake has an irresistible flavour and a moist texture. A luscious chocolate and cinnamon mixture is swirled through the sponge.

Ingredients

  • 1 tablespoon white vinegar
  • 1 × 150 g (5 oz) can

Method

Preheat the oven to 180°C (350°F/Gas 4). Butter and flour a 23 cm (9 in) ring tin.

In a glass or plastic measuring cup, add the vinegar to the evaporated milk and allow to curdle until needed.

Put the chocolate, the 2 tablespoons sugar and the cinnamon into the bowl of