MARBLE BUNDT CAKE
Bundt cakes; the most moist version of a cake there could be. I use to love making bundt cakes growing up because I loved the different shapes the pans came in but little did I know there is a reason bundt shapes are the way they are. The recipes has tons of liquids and ingredients to keep the cake extra moist because more surface area of the cake is exposed to higher temperatures, rather than in a regular pan. This is why I love them so much because they aren’t dry and dense like a regular shaped cake could become.
MARBLE BUNDT CAKE
Course: CAKES, Deserts, Recipes1
servings30
minutes40
minutesIngredients
- BUNDT CAKE
1 ¾ cups all-purpose flour
1/4 cup Dutch process cocoa powder or 1/2 cup for double chocolate (non marble cake)
1 teaspoon salt
½ teaspoon baking soda
1 ½ teaspoons baking powder
¾ Cup – 1 ½ sticks (12 tablespoons) unsalted butter, room temperature
¾ cup granulated sugar
½ cup light brown sugar, packed
4 large eggs, room temperature
2 teaspoons vanilla extract
½ cup sour cream, room temperature
1/4 cup buttermilk
⅓ cup hot strong coffee or espresso
Optional – 1 cup high quality chocolate
- GANACHE GLAZE
½ cup heavy cream
½ cup Chocolate Chips
½ tsp canola or vegetable oil
Directions
- Preheat it to 350˚ F.
- Add all dry ingredients – the flour, sifted cocoa powder, salt, baking soda and baking powder to a medium bowl. Set aside.
- Add the butter and sugars to the bowl of a standing mixer and mix on medium-high for about 3-4 minute until light and fluffy, make sure to scrape down sides to get everything inorporated
- Add one egg at a time, mixing for about 20-30 seconds on medium low after each addition
- Add in the vanilla.
- Mix sour cream and buttermilk together.
- Add half of the sour cream/buttermilk mixture and then half of the dry ingredients alternating until finished. Mix until just combined.
- Remove the bowl from the standing mixer and pour in the hot coffee or espresso
- Lightly mix in the Chocolate Chips and make sure all the of the ingredients are incorporated.
- Spray a Bundt pan generously with baking spray so every nook is covered for an easy transfer out of cake pan. Transfer the batter into the pan alternating flavor batter for marble or make all chocolate.
- Bake for 40-45 minutes.
- Let the cake cool for 10 minutes then invert the bundt onto a wire rack carefully
- GANACHE GLAZE
- Heat heavy cream over medium low heat until it just begins to simmer. Do not boil. Add chocolate to a medium bowl then pour hot milk over the top. Let sit for 5 minutes and then stir until combined. Add the canola oil and stir until smooth and shiny. Pour over cooled bundt cake.
