Recipes  
Marbled Chocolate Bundt Cake
Marbled Chocolate Bundt Cake
Open in full-screen mode

Marbled Chocolate Bundt Cake

5 stars (64) Rate this recipe
Preparation
30 MIN
Cooking
1 H
Cooling
4 H
Servings
10
Share

Ingredients

Cake

Ganache

Preparation

Cake

  1. 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.
  2. In a bowl, combine flour, baking powder, baking soda and salt. Set aside.
  3. In another bowl, combine milk and sour cream. Set aside.
  4. 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.
  5. In another bowl, combine cocoa powder and oil with a whisk. Add 500 ml (2 cups) of cake batter and combine.
  6. 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.
  7. 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.

Ganache

  1. In a bowl, place chocolate. Set aside.
  2. 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.
  3. With a fork, stir until smooth. Let cool for about 5 minutes. Pour over cooled cake and let ganache fall over the sides.

Comments

  1. This is a wonderful cake. So moist and not overly sweet. I made it without the ganache and also halved the chocolate batter portion and it was perfect.

  2. Best cake ever!!!

  3. Is there a way to make this cake dairy free?

  4. Does it need to be refrigerated once you put the ganache on?

  5. Ricardo, thank you for this cake! It`s the most delicious one among the same type of cakes I`ve tried. Delicious, moist, flavourful! Our family favourite now.

  6. I made it and it was absolutely fabulous!! I loved it so did my family!!! Was moist and delicious!! The ganache amazingly good! I'll repeat it soon!!

  7. Absolutely delicious! The cake is light & flavourful and the ganache is smooth and rich. Will become a family favourite!

  8. A very good and moist chocolate cake. A little crumbly though certainly not overcoooked. Will not replace my go to recipe ;)) but will probably make again!

  9. I cannot find sour cream or butter milk where I am currently living. Can I replace with yogurt? Thank you and always a big fan!

  10. Love this bundt cake. Always a success

  11. The flavour of this cake really stands out. Mixing the cocoa powder with oil somehow improves the texture and taste of the cocoa batter. I halved the recipe and used a 6-cup bundt pan and made a zebra pattern cake. And I used melted butter instead. It's good even without the ganache. This recipe is a keeper.

  12. There is a mistake in this recipe: 2 tablespoons (10 ml) baking powder ??? ml (1 tsp) baking soda ??? Please indicate correct amounts

  13. With or without ganache this cake is a hit with my family. Thank you Ricardo

  14. its a keeper; it was moist and amazingly simple to create. I didn't "listen" when they said let the ganache cool a bit, so ya it was a bit watery. But then I let the rest cool so it was ok. Wonderful!

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.