Yield: 10
https://chefsavvy.com/marble-bundt-cake/#recipe
New recipe. Soft and Moist Marble Bundt Cake with Chocolate Ganache! The perfect cake when you can’t decide if you want chocolate or vanilla!
Prep: 30 Bake: 35
- 2¼cup Bob’s Red Mill Super-Fine Cake Flour
- 2½tsp baking powder
- ½tsp baking soda
- ½tsp salt
- ½cup sour cream, room temperature
- ½cup whole milk, room temperature
- 1¼cup granulated sugar
- 2large eggs, room temperature
- 1egg yolk, room temperature
- 2tsp vanilla extract
- 1cup unsalted butter, softened
- 3oz ¾ cup semi-sweet chocolate, melted and cooled
Chocolate ganache:
- 1½cups semi-sweet chocolate chips
- ½cup heavy cream
Preheat oven to 350°F.
Butter and
flour a 10-cup bundt pan.
In a medium bowl combine
flour, baking powder, baking soda and
salt. Set aside.
Whisk together
sour cream and
milk in a liquid measuring cup. Set aside.
Add
butter and
sugar to a stand mixer with the paddle attachment. Beat until fluffy and lighter in color and almost white, 3-4 minutes.
Add in the
eggs and
egg yolk one at a time, making sure they are fully incorporated before adding another one.
Add in
vanilla.
On low speed add in ⅓ of the
dry ingredients and ⅓ of the
milk mixture. Continue with adding another one-third of the
flour mixture, followed by the remaining
milk mixture and ending with the last third of
flour mixture. Mix until just combined and a smooth
batter forms. Do not over-mix. I like to do the last bit by hand with a rubber spatula.
Remove 1½ cups of the
batter from the bowl and set aside.
Add the cooled
chocolate to the removed
batter and mix until incorporated. Do not over-mix.
Spoon
vanilla cake into the prepared pan.
Spoon the
chocolate cake on top, avoiding the sides if you can.
Using a butter knife, swirl the 2 batters together in an S shape motion.
Place in the oven and bake for 35-40 minutes, or until a toothpick inserted comes out clean.
Allow to cool in the pan for 20 minutes then invert on to a wire rack to cool completely.
Serve plain or dust with
cocoa powder, powered sugar or (my favorite)
chocolate ganache.
Store
cake in an airtight container at room temperature for up to 3 days.
Chocolate Ganache:
Add
chocolate chips and
heavy cream to a medium microwave safe bowl. Heat in 15 second intervals until fully melted.
Allow the
ganache to cool for about 2-3 minutes. Pour and spread on top of the
cake.
Place back into the fridge to allow the
ganache to set.
