10/30/11

Marble Bundt Cake

Yum


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.


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