Chocolate Chocolate and More!

Welcome to my baking adventures.

Chocolate Syrup Swirl Cake

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Chocolate Syrup Swirl Cake – because don’t we all love chocolate syrup?
 
Chocolate Syrup Swirl Bundt Cake

Hershey’s.
Just the thought of that name brings chocolate to the mind.

So what’s a girl to do when wandering through her favorite used book store
when she sees a cookbook called

Hershey’s Incredibly Easy Recipes?

Chocolate Syrup Swirl Bundt Cake

Of course I bought it, along with a few other books. I have about 30 recipes in this book, marked for trying.

But Chocolate Syrup Swirl Cake was to be first. It has chocolate syrup in it. And just like chocolate chips, cocoa powder, sugar and flour. I always have chocolate syrup in the house.

Chocolate Syrup Swirl Bundt Cake

This cake is adapted from Hershey’s Incredibly Easy Recipes

Chocolate Syrup Swirl Cake

Chocolate Syrup Swirl Bundt Cake

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 2 3/4 cups all-purpose flour
  • 1 1/4 teaspoons baking soda, divided
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup Chocolate syrup (try using homemade)
  • 1 cup coconut flakes (optional)

For Ganache

  • 1/2 cup semi-sweet chocolate chips (or white chocolate chips)
  • 2-3 Tablespoons heavy cream
  • 1-2 tablespoons coconut, toasted

Instructions

  1. Cream butter, sugar and vanilla in large mixing bowl until light and fluffy. Add eggs and beat until well combined.
  2. In separate bowl, combine flour, 1 teaspoon baking soda and salt.
  3. Alternately add flour mixture and buttermilk to your butter mixture. Mix until creamy and smooth.
  4. Remove 2 cups of batter to second bowl and stir in chocolate syrup and remaining 1/4 teaspoon baking soda.
  5. Add coconut to remaining plain batter, stir just till combined.
  6. Pour plain batter into a greased and floured bundt pan.
  7. Then pour chocolate batter over top of the plain batter. Do not mix or swirl in. The batter will do it's own magic while baking.
  8. Bake 60-70 minutes in a preheated 350 degree oven. Test for doneness using a toothpick. Remove from oven and let sit for 15 minutes before inverting on to a rack to cool completely.
  9. For Ganache-melt chocolate chips in a small saucepan over low heat and stir in cream, use just enough cream to get a slow pour consistency. Drizzle over cake.
  10. Top with toasted coconut. To toast coconut, spread coconut out on a foil lined baking sheet, place in a preheated 350 degree oven for 2-4 minutes. Watch it carefully, burnt coconut smells terrible. I might know a little something about this.
© Karen Aromatorio
Chocolate Syrup Swirl Bundt Cake

This cake was wonderful! I loved the moistness the coconut added to the cake. The swirl is a bit hit or miss in the middle. In parts of the cake it’s just a big delicious blob of chocolate but every crumb was delicious!

Hershey's Chocolate Syrup Swirl Bundt Cake

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Reader Interactions

Comments

  1. Lesa @Edesias Notebook says

    Oh yum! I am totally enjoying dessert vicariously through all my favorite food bloggers lately because my husband decided to give up desserts for Lent. 🙁 Easter can’t come soon enough!

  5. Krista says

    Perfect w/ a cup of coffee!! Thanks for sharing at Church Supper. Have a blessed week & see you again next Sunday ~EMM

  7. Six Sisters says

    This looks so delicious! We are so glad that you linked up to “Strut Your Stuff Saturday.” Hope you’ll be back next week! -The Sisters

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