Description
Soft and moist Marble Bundt Cake with chocolate ganache! The perfect cake when you can’t decide if you want chocolate or vanilla!
Ingredients
- FOR THE MARBLE BUNDT CAKE:
- 2-¼ cups Cake Flour
- 2-½ teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- ½ cups Sour Cream, Room Temperature
- ½ cups Whole Milk, Room Temperature
- 1 cup Unsalted Butter, Softened
- 1-¼ cup Granulated Sugar
- 2 whole Eggs, Room Temperature
- 1 whole Egg Yolk, Room Temperature
- 2 teaspoons Vanilla Extract
- 3 ounces, weight Semi-sweet Chocolate, Melted And Cooled
- FOR THE CHOCOLATE GANACHE:
- 1-½ cup Semi-Sweet Chocolate Chips
- ½ cups Heavy Cream
Preparation
For the cake:
Preheat oven to 350ºF. Butter and flour a 10-cup bundt pan.
In a medium bowl combine flour, baking powder, baking soda and salt. Set aside.
Whisk together sour cream and milk in a liquid measuring cup. Set aside.
Add butter and sugar to a stand mixer with the paddle attachment. Beat until fluffy, lighter in color, and almost white, 3–4 minutes. Add eggs and egg yolk, one at a time, making sure they are fully incorporated before adding the next one. Add vanilla.
On low speed, add 1/3 of the dry ingredients and 1/3 of the milk mixture. Do not over-mix. I like to do the last bit by hand with a rubber spatula. Measure 1 ½ cups of the batter from the bowl and set aside.
Add cooled chocolate to the reserved batter and mix until incorporated. Do not over-mix.
Spoon vanilla cake batter into the prepared pan. Spoon chocolate cake batter on top, avoiding the sides if you can. Using a butter knife, swirl the 2 batters together in an S-shape motion.
Place in the oven and bake for 35–40 minutes, or until a toothpick inserted comes out clean. Allow to cool in the pan for 20 minutes then invert on to a wire rack to cool completely.
Serve plain or dust with cocoa powder, powered sugar or (my favorite) chocolate ganache. Store cake in an airtight container at room temperature for up to 3 days.
For the chocolate ganache:
Add chocolate chips and heavy cream to a medium microwave safe bowl. Heat in 15-second intervals until fully melted.
Allow the ganache to cool for about 2–3 minutes. Pour and spread on top of the cake. Place back into the fridge to allow the ganache to set.
