Marbled Cocoa Bundt Cake with Chocolate Chips
Category: Desserts | Servings: 8
This Marbled Cocoa Bundt Cake with chocolate chips is a perfect combination of rich cocoa flavor and a moist, soft texture. The addition of both dark and white chocolate chips makes it even more indulgent. Whether you’re preparing it for a family gathering or a special occasion, this cake is sure to impress. Let’s get started with a detailed breakdown of the ingredients and instructions to ensure you achieve the perfect cake.
Ingredients:
| Ingredient | Amount |
|---|---|
| Butter | 250g |
| All-purpose flour (00 flour) | 500g |
| Eggs | 6 large |
| Sugar | 300g |
| Unsweetened cocoa powder | 30g |
| Whole milk | 300ml |
| Chocolate chips | 50g |
| Orange zest | 1 |
| Baking powder | 16g |
| Fine salt | A pinch |
| Dark chocolate (chopped) | 140g |
| Heavy cream (for ganache) | 140ml |
| White chocolate chips | 30g |
Instructions:
Step 1: Prepare the Butter and Sugar Mixture
Begin by placing the butter and sugar into the bowl of a stand mixer. Beat them together until the mixture becomes smooth and creamy. This step is crucial for creating the light texture of the cake, so make sure to mix thoroughly. Once the mixture is creamy, start adding the eggs one at a time. Ensure each egg is fully incorporated before adding the next. It’s important to use eggs at room temperature to prevent the batter from curdling.
Step 2: Add the Orange Zest
Next, add the freshly grated zest of one orange to the mixture. The citrusy aroma will bring a lovely freshness to the cake, balancing the richness of the chocolate. Mix until evenly distributed.
Step 3: Prepare the Dry Ingredients
In a separate bowl, take 45g of the flour out of the 500g measurement and set it aside. This will help coat the chocolate chips later so they don’t sink to the bottom of the cake while baking. Now, sift the remaining flour along with the baking powder and a pinch of salt. This ensures an even distribution of the leavening agents and prevents any lumps from forming in the batter.
Step 4: Combine Wet and Dry Ingredients
Start adding the sifted dry ingredients to the butter mixture one spoonful at a time, alternating with the milk. Add the milk slowly, mixing well after each addition, to ensure the batter is smooth and uniform. Continue until all the dry ingredients and milk are incorporated.
Step 5: Divide the Batter
Now that the base batter is ready, divide it into two equal portions (about 740g per bowl). To one of the portions, sift the unsweetened cocoa powder, and mix thoroughly until you have a rich, chocolatey batter.
Step 6: Marbling the Cake
Grease and flour a Bundt cake pan to prevent sticking. To create the marbled effect, alternate spoonfuls of the white and chocolate batters into the prepared pan. Once both batters are added, use a knife or a skewer to swirl the two mixtures together lightly. Be careful not to overmix; you want to keep the marbled effect intact.
Step 7: Baking the Cake
Place the Bundt pan in the oven, which should be preheated to 170°C (340°F) for static baking or 150°C (300°F) for a fan-assisted oven. Bake for about 70 minutes, or 60 minutes if using a fan oven. Test the cake by inserting a toothpick into the center; if it comes out clean, the cake is ready.
Step 8: Cooling the Cake
Once the cake is baked, allow it to cool in the pan for 10-15 minutes. This step helps the cake to set and makes it easier to remove from the pan without breaking. Afterward, carefully turn the pan upside down and gently lift it off. Let the cake cool completely on a wire rack.
Step 9: Prepare the Ganache
While the cake is cooling, it’s time to make the decadent ganache that will coat the cake. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not let it boil). Remove it from the heat and add the chopped dark chocolate. Stir gently with a whisk until the chocolate has completely melted, forming a smooth, glossy ganache.
Step 10: Frost the Cake
Once the cake has completely cooled, pour the ganache over the top of the cake. Use a spoon to spread the ganache evenly across the surface, letting it drip down the sides for a rustic, elegant look. This rich layer of chocolate adds a luxurious finish to the cake.
Step 11: Add the Final Touch
To complete the cake, sprinkle the white chocolate chips over the top of the ganache while it’s still soft. This will allow the chips to adhere to the surface, giving the cake a beautiful contrast of colors and textures.
Step 12: Serve and Enjoy
Your Marbled Cocoa Bundt Cake with chocolate chips is now ready to serve! Slice the cake into generous portions and enjoy with a cup of coffee or tea. The soft, moist interior, complemented by the rich chocolate ganache and white chocolate chips, makes every bite a delightful experience.
Tips for Success:
- Ensure that the butter and sugar are fully creamed before adding the eggs. This helps achieve a light and fluffy texture in the cake.
- For a deeper chocolate flavor, you can increase the amount of cocoa powder slightly or use a combination of milk and dark chocolate chips.
- If you don’t have a Bundt pan, you can bake the cake in a regular round or square cake pan, but adjust the baking time as needed.
- Let the cake cool completely before frosting to prevent the ganache from melting off.
This Marbled Cocoa Bundt Cake with Chocolate Chips is a showstopper that’s both visually stunning and irresistibly delicious. Whether it’s a birthday, a holiday, or just a cozy weekend treat, this cake is sure to become a family favorite.
Keywords: marbled cocoa bundt cake, chocolate chips, chocolate cake, bundt cake recipe, easy dessert, cake with ganache, orange zest cake
