Marbled Chocolate Bundt Cake

  • prep time30 min
  • total time 90 min
  • serves 10

This fluffy Bundt cake is topped off with a decadent, creamy semisweet chocolate ganache.

96 Ratings
Directions for: Marbled Chocolate Bundt Cake

Ingredients

Cake

3 cups (750 mL) unbleached all-purpose flour

2 tsp (10 mL) baking powder

1 tsp (5 mL) baking soda

¼ tsp (1 mL) salt

¾ cup (180 mL) milk

½ cup (125 mL) sour cream

1 ¼ cups (310 mL) unsalted butter, softened

2 cups (500 mL) sugar

1 Tbsp (15 mL) vanilla extract

5 eggs

3 Tbsp (45 mL) cocoa powder

2 Tbsp (30 mL) canola oil

Ganache

4 oz (115 g) semisweet chocolate, coarsely chopped

⅓ cup (75 mL) 35% cream

2 Tbsp (30 mL) corn syrup

Directions

Cake

1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Generously brush a 2.5-litre (10-cup) Bundt or tube cake pan with butter and dust with flour.

2. In a bowl, combine flour, baking powder, baking soda and salt. Set aside.

3. In another bowl, combine milk and sour cream. Set aside.

4. In a third bowl, cream butter, sugar and vanilla with an electric mixer. Add eggs, one at a time, and beat until smooth. At low speed, add dry ingredients alternately with the milk mixture.

5. In another bowl, combine cocoa powder and oil with a whisk. Add 500 ml (2 cups) of cake batter and combine.

6. Spread vanilla cake batter in the pan. Make a deep groove in the centre of the batter by spreading batter up the sides of the pan. Spoon chocolate batter in the groove. With a small spoon, gently swirl the two batters in small circular movements to create a marbled effect.

7. Bake for about 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 10 minutes. Unmould cake, flipping on a wire rack. Let cool completely.

Ganache

1. In a bowl, place chocolate. Set aside.

2. In a small saucepan or in the microwave oven, bring cream and corn syrup to a boil. Pour over chocolate. Let melt for 1 minute without stirring.

3. With a fork, stir until smooth. Let cool for about 5 minutes. Pour over cooled cake and let ganache fall over the sides.

Source and Credits

Corutesy of RICARDO Magazine

Photo by David De Stefano

See more: Bake, Chocolate, Dessert, Eggs/Dairy


https://www.foodnetwork.ca/recipe/marbled-chocolate-bundt-cake/18225/

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