Holy shuhmoly did I have a good weekend! It was scorching hot, smoothie filled and I got to walk dogs. Hurrah!
I also treated myself to a bundt pan (isn’t that a super cool word? BUNDT)
I was tentatively confident about baking a cake in this awsome pan, and I got some great results!
Thank god seeing as I was to bring the cake to a dinner party!
The cake was soft and rich and the glaze was TO DIE FOR. Literally, I could have a heart bypass from eating too much of it. Yum yum.
My gracious hosts provided delicious Purdy’s chocolate aswell, coupled with homemade ice.. This was an absolute winner.
Marble Bundt Cake with Chocolate Glaze
- 2 ounces (55 grams) bittersweet or semisweet chocolate, chopped
- 1 tablespoon brewed coffee or espresso
- 2 1/4 cups (290 grams) cake flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/4 cups (250 grams) granulated white sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3/4 cup sour cream
- 1/3 cup (80 ml) milk
- Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter, or spray with a non stick spray, a 10 inch (25 cm) bundt or tube pan.
- In a stainless steel bowl, over a saucepan of simmering water, melt the semisweet chocolate with the coffee. Remove from heat and set aside.
- In a separate bowl sift together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
- In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Gradually add the sugar and continue to beat until the mixture is light and fluffy (about 5 minutes). Add beaten eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and sour cream.
- With the mixer on low speed alternately add the flour mixture and the milk to the batter, in three additions, beginning and ending with the flour.
- After preparing the batter, pour half of the batter into a separate bowl. Stir the melted chocolate into one half of the batter, mixing well. Place the batter into the prepared pan by alternating spoons of vanilla batter and chocolate batter. Then, with the end of a wooden spoon, gently draw swirls through the batter to marbleize it. Don’t over mix or you won’t have that wonderful marble affect.
- Bake for about 50 – 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool for about 10 minutes before removing the cake from the pan to cool completely. Serve warm or at room temperature. This cake will keep for a couple of days at room temperature or it can be frozen.
- 8 ounces (210 grams) bittersweet or semisweet chocolate, cut into small pieces
- 6 tablespoons (84 grams) unsalted butter, cut into small pieces
- 1/3 cup (80 ml) light corn syrup
- 1/3 cup (80 ml) brandy
- Place the chocolate and butter in a double boiler or medium heatproof bowl and set over a saucepan with simmering water. Stir until melted then remove from heat.
- Whisk in the corn syrup and brandy until smooth. Strain through a fine strainer to remove any lumps.