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Marbled Bundt Cake with Chocolate Ganache

Marbled Bundt Cake with Chocolate Ganache

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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.