Name: Marbled Chocolate Bundt Cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 10 serving(s)
Ingredients: unbleached all-purpose flour; baking powder; baking soda; salt; milk; sour cream; unsalted butter; sugar; vanilla extract; eggs; cocoa powder; canola oil; semisweet chocolate; 35% cream; corn syrup

Preparation

Cake

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.

Ganache

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.

Comments

Francine G.

5 stars November 24th, 2018

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

5 stars June 17th, 2018

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.
Mary C.

5 stars February 12th, 2018

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!!
Linda G.

5 stars January 29th, 2018

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

4 stars June 27th, 2017

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!
Yin Min A.

April 5th, 2017

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!
Ricardocuisine
May 9th, 2017

Hello. Sour cream can be replaced by natural yogurt. You can also make your own buttermilk by mixing 1 cup (250 ml) of milk with 1 tablespoon (15 ml) of white vinegar, let sit approximately 5 minutes and stir before adding to your recipe. Thank you for taking the time to write to us!
Anna O.

5 stars October 28th, 2016

Love this bundt cake. Always a success
Marni M.

5 stars May 18th, 2016

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.
Liliana B.

November 16th, 2015

There is a mistake in this recipe: 2 tablespoons (10 ml) baking powder ??? ml (1 tsp) baking soda ??? Please indicate correct amounts
Ricardocuisine
November 19th, 2015

Thank you Liliana for your question. The recipe has been updated.
Kathy B.

5 stars October 28th, 2015

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

5 stars February 17th, 2015

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!