Description
Marble Bundt Cake - Ultra moist vanilla cake marbled with chocolate and finished with a smooth chocolate ganache!
Ingredients
Chocolate Swirl
- 3 Tbsp (15g) Cocoa Powder
- 1/4 Tsp Espresso
- 3 Tbsp Hot water
- 2 Oz (56g or 1/3 Cup) Semi-Sweet Chocolate
Vanilla Cake
- 2 1/2 Cup (300g) All-Purpose Flour
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1/2 Salt
- 1 Stick Butter, room temp
- 1/4 (49g) Cup Oil
- 1 1/2 (300 g) Cup White Sugar
- 3 Large Eggs, room temp
- 1 Tsp Vanilla Extract
- 1 Tsp Cake Batter Extract, **see note below
- 1/2 Cup (113 g) Full-Fat Sour Cream or Full-Fat Plain Greek Yogurt, room temp
- 1/2 Cup (113 g) Buttermilk (I used 2%), room temp
Chocolate Ganache
- 4 Oz (113g) Chocolate, finely chopped
- 4 Oz Heavy Cream
Instructions
- Make the chocolate swirl - In a small bowl, add cocoa powder and espresso powder, followed by boiling hot water. Whisk until dissolved. Immediately add your chocolate chips or finely chopped chocolate and stir until combined. Set aside.
- Make your vanilla cake batter - Start by adjusting an oven rack to the center and preheat the oven to 350ºF (180ºC). In a medium sized bowl, combine your flour, baking soda, baking powder and salt and set aside. Then in a measuring cup or small bowl preferably with a spout, combine buttermilk and sour cream and set aside.
- With a hand-held or your stand mixer fitted with a paddle attachment, whisk on medium/high your room temperature butter, oil and sugar until light and fluffy. About 3 minutes.
- Add the eggs one at a time and mix well after each addition, about 45 seconds each. Scrape down the sides and bottom of the bowl as needed.
- Add you vanilla and cake batter extract and mix until combined.
- On low, alternate between mixing your dry ingredients and buttermilk/sour cream mixture just until combined. Start by adding a third of the dry ingredients, then half of the buttermilk/sour cream, followed by another third of the dry, the rest of the wet and finally, the rest of the dry (dry, wet, dry, wet, dry). Remember to scrape down the sides and bottom of the bowl after each addition. Careful not to overmix.
- Remove 1 cup of your vanilla batter and add to your chocolate swirl mixture. Gently mix just until combined.
- In a generously greased (I use Baker's Joy spray) 10 to 12 Cup Bundt pan, add half of your vanilla batter, followed by all of your chocolate batter and the rest of the vanilla batter. With a skewer or knife, swirl the batter together (I swirled it about 8 times). Try not to over swirl as the marbling can become muddled. Bake for 40 to 45 minutes or until a inserted toothpick comes out with a few moist crumbs. Allow to cool in the pan for about 10 minutes and then insert onto a wire rack to cool completely.
- Make your chocolate ganache - When you're ready to serve, make your ganache. Add finely chopped chocolate into a bowl. Heat your cream in a saucepan or microwave to about 200ºF, which is right below the boiling point. Pour hot cream over your chocolate, making sure to submerge the chocolate. Cover with a tea towel and let stand, untouched for 5 minutes. Slowly mix your ganache with a spatula to ensure a smooth ganache. Mixing it too quickly can create air bubbles and make the texture grainy.
- Pour ganache over your cake and serve right away. Enjoy!!
Notes
- Store leftovers in an airtight container at room temperature for up to 4 days or a week in the fridge.
- If you are unable to find Cake Batter extract, use 2 1/2 teaspoons of vanilla extract or paste.
- Prep Time: 30 Mins
- Cook Time: 40 to 45 Mins