Marbled Chocolate Bundt Cake
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Marbled Chocolate Bundt Cake
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Marbled Chocolate Bundt Cake

Preparation
30 MIN
Cooking
1 H
Cooling
4 H
Servings
10

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. 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!

  2. 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!

  3. Love this bundt cake. Always a success

  4. 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.

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

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

  7. 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!

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