Chocolate Marbled Bundt Cake. An old grandma’s recipe.
Simple, very soft, and delicious.
I found the recipe for this Chocolate Marbled Bundt Cake in an old recipe book from my mom and it literally won me over. It’s among the softest I’ve ever tasted, surely the teaspoon of vinegar in the batter made it so fluffy like a feather, and the particular baking method with the oven turned off. I used the fan function because my mom told me that ovens back then were much more powerful, and the result was exceptional, one of the best cakes I’ve ever tasted 🙂
The Chocolate Marbled Bundt Cake is a very simple cake, soft as a feather, moist, fragrant, and extremely delicious. It takes 5 minutes to prepare with electric beaters and then it goes straight into the oven. You’ll have a delicate and overwhelmingly tasty cake, the best ever tasted. All I can say is you must try it and then let me know 😉
Also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 eggs (at room temperature)
- 1 1/8 cups sugar (about 1/2 cup for a less sweet version)
- 2 cups all-purpose flour
- 2/3 cup potato starch
- 3/4 cup milk (at room temperature)
- 2/3 cup corn oil
- 2 1/2 tsp baking powder
- 1 tsp white vinegar (or apple cider vinegar)
- 1 pinch salt
- zest of 2 untreated oranges (or 2 untreated lemons)
- 1 tsp vanilla extract
- 3 tbsps cocoa powder (+ 2 tbsps milk)
- as needed powdered sugar
Tools
- 1 Electric whisk
- 1 Bowl
- 1 Sifter
- 1 Bundt pan
- 1 Oven
Steps
Butter a 24 cm bundt pan.
With electric beaters, whisk the eggs with the sugar, the teaspoon of vinegar, and the pinch of salt until you get a fluffy and frothy mixture. You can also use a stand mixer.
While whisking, add the grated orange zest, oil, vanilla essence, then the milk.
Sift the flour with the potato starch and baking powder and add it to the egg mixture bit by bit while continuing to whisk.
As soon as the batter is homogeneous, pour 2/3 into the buttered pan.
To the remaining batter, add the sifted cocoa and 3 tablespoons of milk, mix with a spatula until well combined.
Now pour the cocoa batter over the white one and with a skewer or a fork, draw swirls to marble the two batters together.
Place in the middle-lower part of the oven (the shelf just above the base) and then turn on the oven to 356°F with fan for about 40 minutes, check with a toothpick (if it’s cooked, it should come out dry, otherwise continue baking for a few more minutes).
Let the cake cool, put it on a tray, and if you wish, sprinkle it with powdered sugar.
Butter a 24 cm bundt pan.
Place the butterfly whisk in the bowl.
Separate the yolks from the whites.
Put the egg whites with a pinch of salt in the bowl 3 minutes/speed 4.
Set them aside in a bowl.
Place the yolks in the bowl with the sugar and a teaspoon of vinegar and whisk 2 minutes/Speed 4.
Remove the butterfly whisk and add the grated orange zest, flour, potato starch, oil, vanilla essence, and milk 50 Sec./Speed 3.
Scrape down and add the baking powder 20 Sec./Speed 3.
Turn off the Thermomix and add the egg whites a little at a time, mixing with a spatula from bottom to top. The batter is ready as soon as it’s homogeneous.
As soon as the batter is homogeneous, pour 2/3 into the buttered pan.
To the remaining batter, add the sifted cocoa and 3 tablespoons of milk, mix with a spatula until well combined.
Now pour the cocoa batter over the white one and with a skewer or a fork, draw swirls to marble the two batters together.
Place in the middle-lower part of the oven (the shelf just above the base) and then turn on the oven to 356°F with fan for about 40 minutes, check with a toothpick (if it’s cooked, it should come out dry, otherwise continue baking for a few more minutes).
Let the cake cool, put it on a tray, and if you wish, sprinkle it with powdered sugar.
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The chocolate marbled bundt cake is ready to be enjoyed… Happy cake!
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