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Marbled Chocolate Bundt Cake
Marbled Chocolate Bundt Cake
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
110 minutes
Impress with a decadent marbled chocolate Bundt cake, swirled with chocolate chips and topped with a luxurious vanilla glaze. Perfect for any special occasion or event!
Ingredients:
  • To grease the pan:
  • 1 tablespoon unsalted butter, at room temperature
  • For the chocolate syrup:
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (55g) natural cocoa powder (not Dutch-process)
  • 1/2 cup freshly brewed strong hot coffee
  • 1/4 cup (85g) mild-tasting honey
  • 1/2 teaspoon vanilla extract
  • For the cake batter:
  • 2 cups (400g) granulated sugar
  • 1 cup (225g or 2 sticks) unsalted butter, at room temperature
  • 2 teaspoons vanilla extract
  • 4 large eggs, at room temperature
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 3/4 cups (385g) all-purpose flour
  • 1 cup buttermilk
  • 1 cup (210g) semisweet chocolate chips
  • For the vanilla bean glaze:
  • 1 vanilla bean or 1 tablespoon vanilla extract
  • 1/4 cup whole milk
  • 2 to 2 1/2 cups (230g to 290g) powdered sugar
  • For decoration:
  • Chocolate pearls, chocolate shavings, or chocolate sprinkles (optional)
Instructions:
  • Preheat your oven to 350°F.
  • Prepare the pan: Use your hands to evenly spread butter in a 12-cup Bundt pan, ensuring every crevice is coated. Dust the pan with flour, then shake out any extra.
  • Prepare the chocolate syrup: In a small saucepan, combine sugar, cocoa powder, coffee, and honey. Cook over medium heat until sugar dissolves and syrup boils. Simmer, whisking until smooth. Remove from heat and stir in vanilla.
  • Prepare the cake batter: In a stand mixer with the paddle attachment, combine sugar and butter, beating on medium speed until the butter is fluffy and light in color, approximately 2 minutes. Add vanilla and mix well. Incorporate eggs one at a time, ensuring thorough mixing and scraping down the sides and bottom of the bowl. Add baking powder, baking soda, and salt, beating until dry ingredients are absorbed. Gradually add flour in 3 parts and buttermilk in 2, alternating between the two and finishing with the flour. Mix until fully incorporated, remembering to scrape down the sides and bottom of the bowl. Gently fold in the chocolate chips.
  • Mix one-third of the batter with the chocolate syrup in a medium bowl until fully combined. Set aside.
  • Create layers in the pan: Spread half of the vanilla batter in the Bundt pan. Follow with the chocolate batter in the center, then top with the rest of the vanilla batter.
  • Create a marbled effect: Use a butter knife or chopstick to gently swirl through the batter in a figure-eight motion, ensuring the pattern reaches all areas of the cake. Vary your depth to blend the layers without overmixing them.
  • To bake, set the pan on a rimmed baking sheet and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when lightly pressed.
  • Allow cake to cool in the pan on a wire rack for 20-30 minutes, then invert onto a serving plate while still warm. If needed, gently loosen the cake by sliding a thin knife around the edges before unmolding.
  • Prepare the vanilla bean glaze: Split the vanilla bean in half lengthwise and scrape out the seeds into a large bowl of milk. Add the bean pod, refrigerate while the cake cools. Discard the bean once the cake is fully cooled. Sieve 2 cups of powdered sugar into the milk to create a pourable yet thick glaze (add vanilla extract before sifting if using). Adjust consistency by adding 1 tablespoon of powdered sugar at a time if too thin.
  • Pour the glaze over the cake, allowing it to cascade down the sides. (Note: To prevent any mess, place parchment paper underneath the cake before pouring the glaze, then remove once it sets.) For an elegant touch, scatter chocolate pearls, shavings, or sprinkles on the cake before the glaze sets.

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