I’ve got the perfect bundt for National Bundt Day. Chocolate and Vanilla Marbled Pound Cake!
For this cake, I made my buttery pound cake recipe and separated the batter into two bowls. Then I added cocoa powder and milk to one of the bowls and mixed until the cocoa was fully incorporated. This way the batter and cake will be consistent with the texture.
Then grease and flour a bundt pan. I like to use cooking spray and flour when I’m making layer cakes. But when I use a bundt pan, I find that cakes come out easier when I use shortening and then dust with four. It seems like it needs a thicker coating when there are ridges and over decorative designs in the pan.
First, with a large spoon or a filled pastry bag, put about 1/3 of the chocolate batter in the pan filling it around the middle part. Then spread down 1/3 of the vanilla batter. Repeat 2 more times so that there are 3 layers of chocolate and 3 layers of vanilla.
For this cake, I did not swirl the 2 flavors. I left them in layers. You can certainly use a butter knife and swirl the flavors together if you’d like to.
Bake in a 350 degree oven for 1 hour. And cool on a wire rack. Make a ganache by adding chocolate and heavy cream in a bowl and microwave for about 1 minute. Remove and add corn syrup. This will make the ganache a little shinny. Mix until smooth and pour on top.
This cake would be a hit at your dinner party!
Chocolate and Vanilla Marbled Pound Cake
Ingredients
Cake
- 3 sticks butter
- 2 1/2 cups sugar
- 5 large eggs
- 1/2 tsp salt
- 2 tsp vanilla
- 3 cups flour
- 1 cup heavy cream
- 1/4 cup dark cocoa powder
- 2 tbsp milk
Ganache
- 2 ounces chopped chocolate
- 1/4 cup heavy cream
- 2 tbsp white corn syrup
Instructions
Cake
- Pre-heat oven to 350 degrees. Grease and flour bundt pan and set aside.In a stand mixer, cream butter and sugar. Add eggs, salt, vanilla, lemon juice, and lemon zest. Mix until incorporated. Add flour and heavy cream. Mix again.Remove 3 cups of batter from the bowl and place into another bowl. Add cocoa powder and tablespoons of milk. Mix until incorporated. Grease and flour a bundt pan. Place 1/3 of the chocolate batter in the pan, filling it around the middle part. Then spread down 1/3 of the vanilla batter. Repeat 2 more times so that there are 3 layers of chocolate and 3 layers of vanilla.Bake for 60-70 minutes. Cool on a wire rack. Invert cake on to a plate or cake stand.
Ganache
- Place chocolate and heavy cream in a microwave safe bowl. Microwave for about 45-60 seconds. Remove. Mix chocolate with a spoon until it is fully melted. Add corn syrup. Drizzle ganache onto the cake.
