Description
The beautifully moist marble bundt cake is sure to impress with its mud cake like texture on the inside and luscious chocolate ganache glaze. It is incredibly easy to make – melt, mix, swirl and then bake!
Ingredients
Scale
- 250g (1 cup) unsalted butter, cut into cubes
- 100g dark chocolate, coarsely chopped
- 2 1/2 cups (375g) plain (all-purpose) flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups (330g) caster (superfine) sugar
- 4 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups (375ml) full cream (whole) milk
Dark Chocolate Ganache Glaze
- 125g dark chocolate (70% cocoa solids), coarsely chopped
- 60g unsalted butter
- 2 tablespoons water
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 180C conventional or 160C fan-forced. Grease a 9 inch/23 cm bundt tin really well with butter making sure you get into all the crevices.
- In a small heatproof bowl, melt the butter in the microwave in 30 second bursts. Alternatively, melt the butter in small saucepan over low heat. Set aside.
- Place the dark chocolate in a medium sized bowl. Heat in the microwave in 30 second bursts until almost melted. Stir until the chocolate in completely melted. Set aside.
- In a large bowl, add the flour, baking powder, salt and sugar. Whisk briefly to combine.
- In a separate bowl or large measuring jug whisk the melted butter, eggs, vanilla and milk. Add to the dry ingredients. Using a wooden spoon or spatula, mix until just combined (do not over mix!).
- Pour half of the cake batter into the bowl with the melted chocolate. Mix until combined.
- Pour half of the vanilla batter into the bundt tin followed by half of the chocolate batter. Repeat with the remaining batter (see note 1).
- Using a skewer or small knife swirl figure of eights through the batter.
- Bake for 50 to 55 minutes or until a skewer comes out clean.
- Allow to cool for 10 minutes in the tin on a wire rack. Then remove the cake from tin and allow the cake to cool completely on the wire rack.
Make the ganache glaze:
- Combine the chocolate, butter, water and salt in a small saucepan. Heat gently over low heat, stirring until almost melted. Off the heat, stir until completely melted and smooth.
- Set aside to cool slightly. As it cools, the ganache will thicken to a pouring consistency.
- Drizzle over the bundt cake allowing it to run down the sides.
Notes
- Don’t worry too much about the order in which you pour the batters into the tin. I have previously poured ALL of the vanilla batter into the tin first, followed by ALL of the chocolate batter. I swirled as stated in the recipe and I still ended up with a fabulous chocolate swirl through the cake. As long as you don’t mix the batter completely when swirling, you will get a marbled effect.
- Storage: Without the ganache, you can store the bundt cake in an airtight container at room temperature for up to 2 days. Once topped with ganache, store in the fridge for 5 to 7 days. Any unused ganache should be stored in the fridge.
- Freezing: The bundt cake can be frozen, wrapped in clingfilm and foil, for 2 to 3 months.
Keywords: Marble Bundt Cake, Chocolate Ganache Glaze