Wednesday, April 20, 2011

Chocolate Chip Marble Bundt

While I was making all of the recipes for cake week, I came across this recipe but I didn't have time to make it. It was my first cake in a bundt pan. It turned out really well. This is a really good cake and with a scoop of vanilla ice cream its even better.


Chocolate Chip Marble Bundt
Recipe Source: pieceofcakeblog.blogspot.com

2 1/2 cups Sugar, divided
1/2 cup Unsweetened Cocoa Powder
1/4 cup Light Corn Syrup
2 1/2 teaspoons Vanilla Extract, divided
2 2/3 cups Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1 cup Butter, at room temperature
4 Large Eggs, at room temperature
1 cup Milk, at room temperature
1 cup Semisweet Chocolate Chips

1. In a small saucepan, whisk together 1/2 cup of the sugar, cocoa powder and corn syrup with a 1/2 cup hot water. Bring to a simmer, stir occasionally. Remove the pan from the heat and whisk in 1/2 teaspoon of vanilla. Set aside.

2. Place rack in the lower third of the oven then preheat to 350 degrees. Butter and flour a 12-cup bundt pan.

3. In a medium bowl, whisk together flour, baking powder and salt. In the bowl of a stand mixer cream the butter with the rest of the sugar until light and fluffy, approx. two minutes. Beat in eggs one at a time until completely incorporated. Scrape the bottom and the sides of the bowl. Beat in the remaining vanilla.

4. Reduce the mixer speed to low, and beat one third of the flour mixture just until just incorporated. Beat in half the milk. Beat in another third of the flour, then the rest of the milk, and finally with the remaining flour until the batter is smooth. Stop the mixer and gently mix in the chocolate chips.

5. Scoop a third of the batter into a medium bowl, whisk in the chocolate syrup and set aside. Pour another third of the batter into the prepared pan and smooth with a spatula. Pour the chocolate batter into the pan spread evenly over the first layer. Finish by pouring the last third of the batter over the top. Lightly swirl the batters with a knife to give a marbling effect...a figure-8 motion works well.

6. Bake until a toothpick inserted comes out clean, about 60-70 minutes. Cool the cake on a wire rack. Invert the cooled cake onto a serving platter.

I shared this recipe at Sweets for Saturday
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8 comments:

  1. That looks so cool! I have a bundt pan, but I've never really used it. I think I need to try this in it!

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  2. Hi Meghan, I have great news- you're the winner of my giveaway!!! Congratulations and thanks so much for entering!!! You can go here to see the post:

    http://thiswomancooks.blogspot.com/2011/04/delightfully-chewy-brownies-giveaway.html

    ReplyDelete
  3. Mmmm, this looks great! I always like an excuse to bust out the bundt pan:)

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  4. Meghan! This turned out so beautifully. Isn't it just so good? :)

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  5. Don't you love bundt pans? The cakes look better. This cake looks like it would be good in a plain ole loaf pan too.

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  6. That is one lovely bundt cake. I bet it got eaten up real fast. I'd like to invite you to stop by and link your cake up to Sweets for a Saturday. http://sweet-as-sugar-cookies.blogspot.com/2011/04/sweets-for-saturday-14_22.html

    ReplyDelete
  7. Thanks for coming by and linking this up to Sweets for a Saturday.

    ReplyDelete
  8. Meghan - I made this recipe yesterday afternoon - and did it with a glaze. Delicious! Thanks so much for sharing :-)
    http://spiflipflopfoodie.blogspot.com/2011/04/chocolate-chip-marble-bundt-cake.html

    ReplyDelete

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