Easiest Chocolate & Vanilla Marble Bundt with Milk Chocolate Glaze From Melanie Johnson
This is the classic Bundt that I grew up with in Austria, except my grandmother called it a kugelhupf. It has the same buttery swirls of vanilla and chocolate and it was served any time of day—breakfast, afternoon tea, or in the evening—which I think is very civilised.
Photo by Melanie Johnson
INGREDIENTS
Makes 1 Bundt cake
FOR THE 10-CUP BUNDT PAN
15 grams (1 tablespoon/½ ounce) butter
15 grams (1 tablespoon/½ ounce) butter
15 grams (1 tablespoon/½ ounce) cocoa powder
FOR THE CAKE
50 grams (½ cup / 1¾ ounces) cocoa powder
50 grams (½ cup / 1¾ ounces) cocoa powder
100 milliliters (½ cup / 3½ fluid ounces) boiling water
250 grams (2 sticks + 2 tablespoons / 9 ounces) unsalted butter
300 grams (1½ cups / 10½ ounces) golden caster sugar
4 eggs
1 teaspoon vanilla bean paste
A pinch of salt
175 grams (1¼ cups / 6 ounces) plain flour
2 teaspoons baking powder
FOR THE MILK CHOCOLATE GLAZE
175 grams (1 cup / 6 ounces) milk chocolate
175 grams (1 cup / 6 ounces) milk chocolate
110 grams (1 stick / 3¾ ounces) unsalted butter
1 tablespoon golden syrup
TO DECORATE
Milk chocolate curls
Milk chocolate curls
METHOD
Preheat your oven to 160°C fan / 180°C / 350°F / gas 4.
Melt the butter, then use a pastry brush to brush it evenly over the inside of a 10-cup Bundt® pan, being careful to get into every nook and cranny. I find it easier to brush from the base up to prevent any butter pooling. Sift over the cocoa powder, moving the pan from side to side to coat it evenly. Turn it upside down and give it a final tap to remove any excess, then set aside.
To a small bowl, add the cocoa powder and boiling water and mix until you have a smooth paste. Set aside to cool.
Add the butter and sugar to a mixing bowl and cream together until pale and fluffy. Add the eggs one at a time, beating well between each addition, followed by the vanilla and salt. Fold through the flour and baking powder and then mix until just combined. Pour half the mixture into a separate bowl and add the cocoa paste to it. Mix until smooth.
Pour a layer of one of the batters into the prepared pan and then add a layer of the other colour, repeating until you’ve used all the batter. Drag a skewer through the mixture and swirl it gently around. Bake for 50 minutes or until a skewer inserted into the cake comes out clean. Leave the Bundt to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Melt the chocolate, butter and golden syrup together in a small saucepan (or in a heatproof bowl in the microwave) and then pour over the Bundt. Allow to set, then decorate with chocolate curls and serve. This Bundt will keep for up to 5 days in an airtight container.
From . Excerpted by permission of Melanie Johnson.
