See the pictures yet? Oh yes, the new bundt pan is in the house – so excited! You know that inexplicable joy in that moment – that one tiny moment – when the cake pops out of the pan flawlessly even though it might be your 200th cake? That. With the first cake in a new pan with a new shape. So yes, take a moment and look at that gorgeous cake.
Have you found a recipe so good, that you want to bake it over and over again until it becomes your de factocomfort food? Even if you’ve just about finished the first cake and you are, once again, ready to create and relish the magic all over again? Because I think I just found that recipe.
The cake I baked for Bundt-a-Month last month was a Orange Strawberry Swirled Cream Cheese Pound Cake, a no-fail recipe. It was so appreciated that I decided to go with the same one but with a chocolate-y twist.
I had to make a few changes along the way of course. I reduced the flour by 1/4 cup, divided the batter into two, and added 1/2 cup of melted chocolate and 1 tablespoon of cocoa powder to one and vanilla to the other.
There was a debate in my head whether or not to give this one a glaze. A thick chocolate glaze went perfectly but I decided to serve it on the side and showcase the shape the cake as is.
So here is it – Luscious swirls of sweet vanilla and sinful chocolate: One delicious marble cake.
- ¾ cups butter, softened
- 11/2 cups sugar
- 4 oz cream cheese, softened
- 3 large eggs
- 11/4 cups all-purpose flour
- ½ teaspoon vanilla extract
- ½ cup semi sweet chocolate, melted and cooled
- 1 tablespoon cocoa powder
- Preheat oven to 350° and generously grease a 14 cup bundt pan.
- In a large bowl beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy.
- Add eggs, 1 at a time, beating just until blended after each addition.
- Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed.
- Divide the batter into two seperate bowls. Add the melted chocolate and cocoa powder to one and stir in the vanilla extract into the second bowl.
- Pour the batters alternatively into a greased and floured bundt pan and swirl with wooden skewer.
- Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
Looking for chocolate bundt cake recipes? Here’s the stunning round from our bakers:Chocolate Berry Bundt Cake by Heather from Hezzi D’s Books and Cooks Chocolate Bundt Cake with Balsamic Strawberry Sauce by Alice from Hip Foodie Mom Chocolate Chobani Bundt Cake by Carrie from Poet In The Pantry Chocolate Espresso Bundt Cake by Holly from A Baker’s House Chocolate Mini Bundts with Matcha Flowers by Kim from Ninja Baking Chocolate Raspberry Swirl Bundt Cake by Anita from Hungry Couple Chocolate Rocky Road Bundt Cake by Tara from Noshing With The Nolands Chocolate Turtle Bundt Cake by Kim from Cravings Of A Lunatic Deep Chocolate Be Mine Bundt by Stacy from Food Lust People Love Double Chocolate Swirled Bundt Cake by Laura from The Spiced Life Chocolate Peanut Butter Layered Bundt Cake by Karen from In The Kitchen With KP Red Wine Chocolate Bundt Cake with Mascarpone Whipped Cream by Kate from Food Babbles Sour Cream Chocolate Bundt Cake by Renee from Magnolia Days Quadruple Chocolate Bundt Cake by Dorothy from Shockingly Delicious Vanilla and Chocolate Marble Bundt Cake by Anuradha from Baker Street White Chocolate Raspberry Bundt Cake by Paula from Vintage Kitchen