I don't remember how, but months ago I stumbled upon this recipe for a marble butter cake, and I immediately wrote it down on my "to-bake" list. The cake looked so moist and yummy, and there was also something about Bundt cakes that appeal to me. Unfortunately, I didn't own a bundt pan so I didn't get around to making this cake until last week, when I saw that my local Safeway had Nordic Ware pans on sale. I decided to snap it up and make this cake that same weekend, even though I was totally busy with exams. I also underestimated the amount of time this cake needs from start to finish; I "wasted" 2 hours that could have been used to study, but hey, I needed the break.
This recipe yields a lot of batter that even my 12-cup Bundt pan had trouble containing it all. I had to pop this cake back in the oven a few more times after the suggested baking time of 60 minutes. When it was finally done and cooled, I almost had doubts about this cake because nothing about it really stood out, but the next day, this cake's flavour has completely developed and it turned addictive. I loved the buttery flavour, and my favourite part has got to be the lovely brown crust. I really like butter cakes a lot more than oil-based cakes, which is why I didn't really like the yellow cake I made in my previous post. This recipe has tons of butter (I used a little more than the recipe calls for, but only because I had 18 grams extra!) and dairy products (i.e. not figure-friendly), but what the heck, I needed the energy for studying.
For the chocolate batter, I used Valrhona Manjari and did not add any cocoa powder. I was debating whether or not I should, and in the end I decided not to because I wanted to see how strong the chocolate flavour would be. Turns out I really should have added some cocoa; the chocolate flavour was very subtle and cocoa would have been able to add more depth to it. I'm actually on the fence about Valrhona Manjari's flavour; I'd like to try the Guanaja variety next time and compare it to Manjari.
recipe from House of Annie
yields 1 12-cup Bundt cake
12 oz / 340 gr unsalted butter, softened
6 large eggs
1 1/2 tsp vanilla extract
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3 cups all-purpose flour
1/2 cup plain yogurt
1/2 cup milk
100 gr chopped semi-sweet chocolate
1 tbsp cocoa powder
1. Preheat the oven to 325ºF and grease the Bundt pan.
2. Put chocolate in a dry, clean bowl and melt in microwave oven in 30-second intervals, stirring till you get a smooth paste. Remove and let cool a little.
3. Cream together butter and sugar till mixture is fluffy and sugar has been cut in well.
4. Add eggs, one at a time. Beat on med-high speed for about 20 seconds after each egg, and scrape down before adding the next one.
5. Add the vanilla and mix to combine.
6. Combine the dry ingredients in a bowl. Add them in three portions, alternating with the yogurt and the milk (i.e. 1/3 dry ingredients, yogurt, 1/3 dry ingredients, milk, final third dry ingredient). Stir the batter after each addition, making sure there are traces of flour or yogurt.
7. Take out about half of the vanilla cake batter and drop it around the Bundt pan.
8. To the remaining batter in the mixing bowl, dd the melted chocolate and cocoa powder. Mix well until there are no more white streaks.
9. Drop the chocolate batter between the white batter in the Bundt pan.
10. Swirl the batter together to obtain the marble design. Do not overmix because you will lose the marbling pattern.
11. Bake for about 60-75 minutes. Test the cake for doneness using a skewer (if cake is done, skewer should come out clean). Cool the cake on a cooling rack before slicing.