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Marble Bundt Cake

My gorgeous marble bundt cake. LOVES!!

Tastes much better the next day! Yumyum :)

This is my first time trying my bundt cake pan! Decided to make marble cake cos anything "weird" and Husband won't eat it. I'll try other flavours next time. This recipe is from The Eccentric Cook.

Finally I found time and energy to bake yesterday. Junior decided to have a long nap (two and a half hours!) thankfully! He's still not used to hearing the mixer and blender sounds. He cries almost every time. I decided to make this cake using the mixer, but initially when I creamed the butter with sugar, I mixed by hand instead cos it seems like the butter wasn't creaming fast enough. Maybe I need to use a higher speed? Still not used to it. Haha. And this cake is quite tedious compared to the hassle-free butter cakes which I'm used to. Maybe because I kept switching from mixer mode to manual mixing with ladle. 

Ingredients

2 1/2 cups sugar - divided
1/2 cup unsweetened cocoa powder
1/4 cup condensed milk (I didn't have light corn syrup)
2 1/2 teaspoons vanilla essence (I used 1 tsp cos I ran out of vanilla!!)
2 2/3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter - 226 grams
5 small-ish eggs
1 cup milk
1 cup chocolate chips
  1. In a small saucepan, whisk together half of the sugar, the cocoa powder and condensed milk with half cup hot water. Bring just to a simmer, stirring occasionally. Add half teaspoon of vanilla off the heat and set aside.
  2. Butter and lightly flour a 12-cup bundt pan. I didn't really flour. Haha.
  3. In a medium bowl, combine the flour, baking powder and salt and set aside. 
  4. In a large bowl, cream the butter with the remaining sugar until light and fluffy. Whisk in the eggs one at a time until thoroughly incorporated, then whisk in the remaining vanilla.
  5. Whisk about a third of the flour mixture into the batter, then a third of the milk. Continue whisking in the flour mixture and milk, alternately and a little at a time, until everything is added and the batter is light and smooth.
  6. Gently fold in the chocolate chips, then divide the batter into thirds. Pour a third of the batter into the prepared bundt pan.
  7. Whisk the chocolate syrup with another third of batter, then pour this into the prepared bundt pan. Pour the remaining third of batter over this, lightly swirl the batters with a wooden skewer or knife to give a "marble" effect and place the pan in the oven. 
  8. Bake the cake at 170 degrees Celsius until a toothpick inserted comes out clean, 1 hour. Cool the cake in the pan on a wire rack. Invert the cooled cake onto a serving platter.

Cake all baked!! Was kinda scared to turn it over. What if it doesn't come out!! The horror!


Yay! It came out right! Except for a few chocolate chips stuck to the pan, hence the holes. Hahaha.


Somehow my chocolate syrup batter mix was too fluid and it mixed with the first batter layer. Hence, the not so marble pattern. But kinda pretty too eh!


Look at it!! So fluffy and moist just perfect! I am so happy :) And this is a good recipe too! Haha this gives me confidence to make more bundt cakes!
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