Chocolate Swirl Cake – So Good I Did it Twice!

Chocolate Swirl Cake – So Good I Did it Twice!

This entry is part of 267 in the series Chocolate Mondays

This week is The Artist’s birthday. Thank goodness he will finally be able to drink legally, ROFL. It’s been hectic and crazy around here while I get ready to turn in the second half of the cookbook, but we both need to take a minute to breathe, relax, and celebrate.

When he was young, his favorite cake, the one he always asked for, was a chocolate/pistachio marble bundt that him mom made with boxed cake mixes and instant pudding. His tastes have changed and he prefers my “from scratch” cakes these days. The only thing missing is the pistachio, so I think this is a pretty darn great interpretation.


  • Cake Batter
  • 2 cups plus 2 tbsp all-purpose flour, plus extra for dusting
  • (or 1-3/4 cups gluten-free all-purpose flour blend + 6 tbsp almond meal plus extra GF-AP flour for dusting)
  • 1-1/4 tsp baking powder (1-1/2 if using GF flour)
  • 1/2 tsp salt
  • 4 large eggs (5 eggs if using gluten-free flours)
  • 1/2 tsp pure vanilla extract
  • 1-1/2 sticks (12 tbsp) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1/2 cup whole milk or evaporated milk (not low-fat)
  • Chocolate Batter
  • 2 oz (290g) semisweet chocolate, chopped finely
  • 2 tbsp butter
  • 2 tbsp unsweetened cocoa powder
  • A little extra milk if needed
  • Vanilla Batter
  • 3 oz white chocolate, chopped
  • 1 tbsp butter
  • 2 tsp vanilla bean paste or vanilla extract
Read the whole recipe on The Heritage Cook