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

5 stars (72) Rate this recipe
Preparation
30 MIN
Cooking
1 H
Cooling
4 H
Servings
10
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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. Very yummy and light. Used honey instead of corn syrup. One cake was made with yoghurt and the other with sour cream. Both tasted out of this World!!

  2. Excellent cake. Very fluffy and just perfect. I substituted the sour cream with yogurt and reduced the sugar by half a cup and it turned out great. To the person who had poor results: the reason this happened is because the measurements are millilitres, so a volume measure. It sounds like you confused them with milligrams (weight measure). The two are the same for water, but you end up with Very different amounts when you’re measuring flour!

  3. Horrible. Threw it away. Weighed each ingredient as stated in recipe, I knew it was off when cocoa, flour, sugar, butter all weighed way more than the measured amount would have yielded. Will try again by just measuring and not weighing anything.

  4. I am in the middle of making this cake for the first time and finding the ml measurements versus just plain measuring to be waaaay different. I am going to use the ml amounts and weigh all ingredients, crossing my fingers because the flour alone is well over 4 cups when weighing 750 ml.

  5. It was so delicious!!!!!! I added some pink to liven it up. P.s: It was only 54 minutes as opposed to the 55 noted.

  6. Ricardo, thank you for this scrumptiously satisfying delectable cake!

  7. 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.

  8. Best cake ever!!!

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

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

  11. 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.

  12. 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!!

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

  14. 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!

  15. 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!

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Healthy Pick

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