My menu planner
My Grocery list
Open main navigation
Barley and quinoa
Breakfast and brunch
Goose, guinea fowl and other poultry
Quiches and savoury pies
Tofu, soy and co.
Dips and salty spreads
Dressings and mayonnaise
Drinks and cocktails
Jar mixes and ketchups
Non-alcoholic drinks and mocktails
Soups and broths
Sauces, butter and pesto
Vegetables and gratinees
Bars and squares
Candies, chocolates, sweets and snacks
Cream desserts, mousse and meringues
Crepes and pancakes
Crisps and crumbles
Jam and sweet spreads
Muffins and dessert breads
Pudding and tapioca
Yogurt and cheese
Featured recipe categories
Lunar New Year
Sheet Pan Recipes
Slow Cooker Recipes
Winter Cottage Entertaining
View All Categories
Marbled Chocolate Bundt Cake
Rate this recipe
3 cups (750 ml) unbleached all-purpose flour
2 teaspoons (10 ml) baking powder
5 ml (1 teaspoon) baking soda
1/4 teaspoon (1 ml) salt
3/4 cup (180 ml) milk
1/2 cup (125 ml) sour cream
1 1/4 cups (310 ml) unsalted butter, softened
2 cups (500 ml) sugar
1 tablespoon (15 ml) vanilla extract
3 tablespoons (45 ml) cocoa powder
2 tablespoons (30 ml) canola oil
4 oz (115 g) semisweet chocolate, coarsely chopped
1/3 cup (75 ml) 35% cream
2 tablespoons (30 ml) corn syrup
With the rack in the middle position, preheat the oven to 180 °C (350 °F). Generously brush a 2.5-litre (10-cup) bundt or tube cake pan with butter and dust with flour.
In a bowl, combine flour, baking powder, baking soda and salt. Set aside.
In another bowl, combine milk and sour cream. Set aside.
In a third bowl, cream butter, sugar and vanilla with an electric mixer. Add eggs, one at a time, and beat until smooth. At low speed, add dry ingredients alternately with the milk mixture.
In another bowl, combine cocoa powder and oil with a whisk. Add 500 ml (2 cups) of cake batter and combine.
Spread vanilla cake batter in the pan. Make a deep groove in the centre of the batter by spreading batter up the sides of the pan. Spoon chocolate batter in the groove. With a small spoon, gently swirl the two batters in small circular movements to create a marbled effect.
Bake for about 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 10 minutes. Unmould cake, flipping on a wire rack. Let cool completely.
In a bowl, place chocolate. Set aside.
In a small saucepan or in the microwave oven, bring cream and corn syrup to a boil. Pour over chocolate. Let melt for 1 minute without stirring.
With a fork, stir until smooth. Let cool for about 5 minutes. Pour over cooled cake and let ganache fall over the sides.