Oh, hello.Are you also distracted by the undeniable beauty of this Marble Bundt Cake?Wait til you find out how delicious it is.And how incredibly easy it is to make.One batter, two bowls, ten minutes to mix 🙌🏻🙌🏻🙌🏻 A little over an hour in the oven…and a thick blanket of ganache later…you have a Marble Bundt Cake that will put any coffee shop fare to shame. Shame, I tell you.Between the dense, buttery crumb…and chocolate marbling that actually tastes like chocolate…it doesn’t get much better than this.
Marble Bundt Cake
makes one 10-12 cup capacity bundt cake
3 cups all-purpose flour
2 teaspoons baking powder
1 1/3 cups granulated sugar
2/3 cup light brown sugar, packed
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, room temperature, cut into 16 pieces
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup milk (preferably whole), room temperature
6 ounces bittersweet chocolate, finely chopped
4 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
Place an oven rack in the center position. Preheat oven to 325F. Heavily grease a bundt pan with softened butter (or shortening) and dust with flour. Set aside.
Make the cake. Combine flour, baking powder, granulated sugar, light brown sugar, salt, butter, eggs, vanilla, and milk in a large mixing bowl. Use an electric mixer to mix on low for 30 seconds. Increase speed to medium and mix for 3 minutes. Batter will be thick. Set aside.
Place chocolate in a microwave-safe bowl. Heat in 30 second increments in the microwave, stirring in between, until melted. This may also be done in a double boiler.
Transfer 1 1/2 cups of batter into the bowl with the melted chocolate. Use a fork and/or silicone spatula to combine the two.
Transfer remaining batter to prepared pan and smooth the top with a silicone spatula or wooden spoon. Tap full pan on the counter five times to release any large air bubbles. Dollop chocolate batter over the top and use a thin knife or skewer to lightly marble it in. Bake 65-75 minutes, or until a toothpick inserted in several places comes out clean.
Let cake cool in the pan for 15 minutes. Run a thin, flexible knife around all exposed edges. Invert cake onto a cooling rack and let cool completely.
Make ganache. Place chopped chocolate in a small heatproof bowl. Heat heavy cream in a small saucepan over medium heat until it is steaming and bubbles are forming at the edge.
Pour warm cream over chopped chocolate. Do not stir. Cover bowl with a lid or aluminum foil for 5 minutes. Remove lid/foil. Starting in the center of the bowl and stirring your way toward the edge, use a fork to stir until chocolate and cream are combined and smooth.
Place cake (still on the rack) over a rimmed baking sheet.
Spoon/pour ganache over the top. Let set for 15-20 minutes before removing to a serving plate, slicing and serving.
Leftover cake will keep covered at room temperature for two days or in the refrigerator for up to five.