Marbled Bundt Cake

Time for a Father’s Day treat. My dad is always asking for a marbled something when it comes to baked goods so we tried this one out and it was a huge success so give it a try for your dad this Father’s Day. I know I couldn’t stop eating it when we baked it!

You will need...

3 cups of flour

1 tsp. salt

1 tsp. baking powder

½ tsp. baking soda

¾ cup of buttermilk

1 Tbsp. vanilla

1 Tbsp. lemon juice

2 ¼ sticks of butter

2 cups sugar

3 large eggs

1 large egg yolk

3 ounces of semisweet chocolate chips

2 Tbsp. of butter

2 Tbsp. of unsweetened cocoa powder

Preheat your oven to 350 degrees.

Prepare your bundt cake pan by greasing it and then flouring it.

In a two separate medium sized bowls, mix/whisk your dry (flour, salt, baking powder, and baking soda) and wet (buttermilk, vanilla, and lemon juice) ingredients separately.

Now beat the sugar and the butter with your mixer.

Add in the eggs one at a time followed by the one yolk.

On low, add in one third of the flour mix followed by half of the wet mix and then repeat with remaining dry and wet ingredients.

Separate the batter evenly into two bowls.

Now it’s time to make the chocolate part of the marble cake.

Melt the chocolate chips, butter, and cocoa powder in the microwave until smooth and fully melted.

Stir the chocolate mixture into one of the bowls of batter.

It’s time to marble!

I put a dollop of each batter side by side until the bundt pan is full. That is one layer. Then on top of each dollop, put the opposite flavour for the top layer. Swirl it all around with a butter knife until you get your desired marbledness. You can also layer one flavour on the bottom and one on the top and swirl. I tried that the first time I made this cake but it didn't get as marbled as I wanted it. 

Bake for 50 to 60 minutes. It usually takes the full 60 minutes.

Allow the cake to cool for at least 10 minutes in the pan and then slide it out of the pan and allow to cool about 2 hours before eating.

You can eat it plain or you can make a glaze or icing to put on it (the second time around we made a caramel glaze). You can put whipped cream or ice cream and even some berries on top if you like.

Now it’s time to enjoy!

*You might have noticed that the last few final steps have no pictures. We were so excited to eat this cake that we got distracted and forgot. Next time!

Red Wine Chocolate Bundt Cake

Usually January is a recovery month after eating and drinking too much over the holidays but we believe that a treat is needed every once in a while and this one includes wine and chocolate. Many people claim that red wine and dark chocolate in moderation are good for you and this sweet treat includes both.

Today we are trying out a red wine and chocolate Bundt cake. The picture in the local grocery add caught my eye and I knew I had to try it out. So we did and here is how it went.

To make this cake you will need...

1 ½ cups of flour

1 ¼ cup of sugar

1/3 cup of unsweetened cocoa powder

1 tsp. baking soda

½ tsp. of baking powder

2 eggs

1 cup of dry red wine

½ cup of olive oil

1 tsp. of vanilla

½ cup of whipping cream

½ cup of dark or semisweet chocolate chips or finely chopped chocolate

1 tsp. of honey

Fresh berries of choice for topping

First off, preheat your oven to 350 degrees and grease a 9-10 inch bundt pan.

Whisk together the dry ingredients in your mixer’s bowl. Add in the eggs, olive oil, wine and vanilla. Mix well. Scrape down the sides of the bowl as needed. Turn your mixer on high and beat the batter for about 5 minutes until light and fluffy.

Pour into the greased pan and flatten the top.

Bake for 35 minutes or until a toothpick comes out clean.

Cool in the pan for 15 minutes. After cooling in the pan, invert on a plate until cooled completely.

While your cake is cooling, you can make the glaze. In a sauce pan over medium heat, bring  the cream to a simmer. Stir occasionally.

Pour the cream over the chocolate in a heat proof bowl. Let it stand for 1 minute.

Stir in the honey and the salt.

Allow it to cool and to thicken a bit. Then pour over the cooled cake.

Let the drizzle to harden for at least 10 minutes.

Serve with fresh fruit, berries are best. You can also dust with icing sugar if you like or whip up some cream to put on it as well. I really liked this cake a lot. It was moist and chocolatey and thought the flavour was nice; I didn’t really taste wine, but some others noticed the wine flavour more. 

Enjoy.