Skip to main content

Marble Bundt Cake


Last weekend, when I made these lovely Doughnuts I talked about how I was supposed to make a bundt cake. I mean, how I imagined baking one. But I was in a sad - so sad- situation of not owning a bundt cake pan. I accepted that I have to postpone my desire of making and actually tasting it. Because, yes I admit, I have never in my life had bundt cake. So when I came home this Friday I was completely blown away by my wonderful family who got me a cake pan! They are the best! The best of the best! :)
No wonder, I didn't hesitate but made one hell of a marble bundt cake! It is dense, chocolatey, packed with chocolate chips and smells like vanilla. Love, love, love it!! 
I had some trouble with the baking part because the recipe says bake for about an hour. Since my oven usually bakes faster I thought 50 minutes will be plenty! So when the 50 minutes have passed I did the toothpick try and it seemed perfect. I took it out to realize that oh no, it is not perfect. It was still runny inside so I got a bit panicked that noooo! But my mom was on top of the situation and put it back inside the pan and baked it for 11 more minutes. This time we got it right :) Serve it with coffee, tea or hot chocolate. Hmm...Yum.

Marble Bundt Cake

2 1/2 cups sugar - divided
1/2 cup unsweetened cocoa powder
1/4 cup light corn syrup - I used homemade sugar syrup
2 1/2 teaspoons vanilla extract
2 2/3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter - 226 grams
4 eggs
1 cup milk
1 cup chocolate chips
Powdered sugar for dusting

1. In a small saucepan, whisk together one-half cup of the sugar, the cocoa powder and corn syrup with one-half cup hot water. Bring just to a simmer, stirring occasionally. Add a half-teaspoon of vanilla off the heat and set aside.

2. Heat the oven to 350 degrees. Butter and lightly flour a 12-cup bundt pan.

3. In a medium bowl, combine the flour, baking powder and salt and set aside. In the bowl of a stand mixer (or in a large bowl if using a hand mixer), cream the butter with the remaining sugar until light and fluffy. Whisk in the eggs one at a time until thoroughly incorporated, then whisk in the remaining vanilla.

3. Whisk about a third of the flour mixture into the batter, then a third of the milk. Continue whisking in the flour mixture and milk, alternately and a little at a time, until everything is added and the batter is light and smooth.

4. Gently fold in the chocolate chips, then divide the batter into thirds. Pour a third of the batter into the prepared bundt pan.

5. Whisk the chocolate syrup with another third of batter, then pour this into the prepared bundt pan. Pour the remaining third of batter over this, lightly swirl the batters with a wooden skewer or knife to give a "marble" effect and place the pan in the oven.

6. Bake the cake until a toothpick inserted comes out clean and the cake springs back lightly when touched, about 1 hour. Cool the cake in the pan on a wire rack. Invert the cooled cake onto a serving platter and dust lightly with powdered sugar.


Comments

Popular posts from this blog

Hungarian Kakaós Csiga (Chocolate Rolls)

Frankly, I missed baking so much! Even though I needed one baking-free month to lose all the weight I gained due to the excessive baking mania I got over this summer I just cannot stop it! So I decided that I don't have to give up this love of mine but I do have to figure out something that will not leave me end up gaining weight again. What to do, what to do...Bake only in the weekends! And probably I should get a grip and not stuff my face until I can't move...Which didn't really happen today. I ate like 6 of these lovely chocolate rolls...I guess, no dinner for Csilla tonight :P These rolls are from a traditional Hungarian pastry recipe. I called my Grandma to ask for the recipe and as it always happens with Grandma recipes she did not know the measurements...I don't know if it's only with my grandmas but they always work with their eyes so they usually have no idea how much grams I need from this or that... So I turned to an ancient Hungarian cookbook and that i…

Sajtos Pogácsa - Hungarian Cheese Puffs

We have different traditions in Hungary in the holiday season. Santa, I mean St Nicholas, comes on 6th December here and on Christmas Eve we are waiting for the little Jesus to bring our presents! Of course, as an almost 22-year-old I don't expect any gifts on Nicholas day...That is why I was so surprised when I got absolutely the coolest thing ever! A plastic bread-board! I had a huge wooden one that was very heavy, very hard to clean and needed such a big space. Look at this beauty :)

It has everything I might need. Measurements, unit converter, it can be rolled up, I don't need to use flour for kneading...I know exactly how big I need to knead the dough, it is perfect!  So, of course I just had to try it out! :)
I've been waiting for these cheese puffs' recipe for years now. It is a traditional, old school Hungarian pastry. It is made with yeast and it tastes amazing! These mini puffs are crunchy on the outside and super duper soft inside! This recipe is the ultimate c…

Coconut-Almond Butter stuffed Chocolate Cups

I wasn't gonna make a dessert today. Let alone something chocolatey. No no no! I wanted to have a dessert-free week. And look, I made chocolate cups! How did this happen??  Anyways... These cups are amazing. Seriously, finger-licking good. Not exaggerating. You need to make this!! I used to go crazy for Reese's but after a while I got so fed up with the excessive sweetness. Yeah, I find Reese's way too sweet and too dense. That's why I fell in love with these cups. These are not overly sweet, yet really rich and the salt on top  takes it to the next level. I am in love. Although I did eat only a half of it. But I'm thinking hard to eat another half :) I might as well just do it. What's the harm? 1 pound on my hips? Oh well! :P
So it all started with me buying a bag of almonds. To make almond butter. Then I wanted something extra so I started making coconut butter first and I kinda added more coconut than almonds... It's like raffaello butter. Utterly deliciou…