Marble Bundt Cake
A timeless Classic Marble Bundt Cake that combines the best of both worlds: buttery vanilla and rich, melted bittersweet chocolate. This recipe yields a moist, dense crumb that is perfect for morning coffee or an elegant dinner dessert.
Ingredients
2-3/4 cups all-purpose flour
2-1/4 teaspoons baking powder
1 teaspoon table salt
1 cup (2 sticks) unsalted butter, at room temperature
1-3/4 cups granulated sugar
1 teaspoon vanilla extract
4 extra-large eggs
3/4 cup milk
4 ounces bittersweet chocolate, melted
1/4 teaspoon baking soda
Instructions
1. Preheat oven to 350°. Grease a 10-inch Bundt or tube pan. Whisk together the flour, baking powder, and salt. Set aside.
2. In the bowl of a standing mixer, cream the butter and sugar until light and fluffy, 3 to 4 minutes.
3. Add vanilla and mix, then add eggs one at a time, mixing well after each.
4. Add one-third of the dry ingredients, then add half the milk. Repeat, scraping down bowl periodically. Add remaining third of the dry ingredients and mix until combined.
5. Divide the batter into two bowls. Add the melted chocolate and baking soda to one of the bowls and stir until evenly combined.
6. To make the marble effect, drop the batters into the prepared pan by the heaping tablespoon, alternating between chocolate and vanilla batches.
7. Once all the batters are in the pan, bang it several times on the counter to level it. Use a thin knife to swirl through the mixture several times.
8. Bake until a cake tester comes out clean, 60 to 75 minutes. Unmold onto a wire rack and let cool completely.
Notes
Ensure all cold ingredients are at room temperature for the best emulsion.
Do not over-swirl the batter or you will lose the distinct marble pattern.
Use high-quality bittersweet chocolate for the best flavor profile.
Find it online: https://sweetcraftrecipes.com/classic-marble-bundt-cak/