Tuesday, June 22, 2010

The Marble Bundt

Now tell me, who'd pass a duo-toned cake? I'm not too sure about you, but I definitely wouldn't say 'no' to anything that's a mix of vanilla and chocolate.

I had a bundt tin sitting in my pantry for way too long, untouched. And so happen, a friend requested I bake a marble cake simply because. So, a marble bundt cake it is. (:

The Marble Bundt
Recipe adapted from Piece of Cake and modified by The Bakeanista

100g sugar
55g unsweetened cocoa powder
60g honey
1/2 cup hot water
1/2 tsp vanilla extract

400g flour
2 tsp baking powder
1/2 tsp salt

240g unsalted butter (at room temperature)
400g sugar
4 large eggs (at room temperature)
2 tsps vanilla extract
250ml milk (at room temperature)
190g semisweet choc chips (optional)

1) Grease a 12-cup bundt pan and lightly dust with flour (or cocoa powder for a more chocolate-licious cake!). Position a rack in the lower third of the oven and preheat it to 180 degrees Celcius.

2) In a small saucepan, whisk all of (A) ingredients (except vanilla extract) together. Bring just to a simmer, stirring occasionally. Remove pan from the heat and whisk in vanilla. Set aside.

3) Sift together all ingredients from (B) and set aside.

4) From (C) ingredients, cream butter with sugar for about two minutes until light in color and fluffy. Beat in the eggs one at a time until thoroughly incorporated. Scrape down the bottom and sides of the bowl. Beat in vanilla extract.

5) On low speed, beat in a third of the flour mixture from (3) until the flour begins to disappear into the batter. Beat in half the milk. Beat in another third of the flour, then the rest of the milk, and finish with the remaining flour until the batter is smooth. If desired, gently fold in choc chips at this stage.

6) Scoop out a third of the batter into a medium bowl, whisk in the chocolate syrup from (2) and set aside. Pour another third of the batter into the prepared bundt pan and smooth it with a spatula. Pour the chocolate batter into the pan evenly over the first layer. Finish by pouring the last third of the vanilla batter over the top.

7) Lightly swirl the batters with a wooden skewer or knife to give a "marble" effect and bake for 60-70 minutes until a toothpick inserted comes out clean.

8) Cool the cake in the pan on a wire rack. Let it rest for a couple hours before serving - the flavor and texture is well worth the wait.

9) Invert the cooled cake onto a serving platter and dust lightly with powdered sugar before serving if desired.

10) Enjoy your pretty marble bundt! :D

Ah, how I love the pretty marble effect on my dessert cake. But it is not only pretty to look at, this marble bundt was yums too! :D

Its texture was slightly lighter than a pound cake, and it was very rich with butter. It would have sent me to food heaven if I added some chocolate chips in. I need to put this back on my to-bake-list!

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