Soft Chocolate Marbled Bundt Cake.
Simple, very soft, delicious.
The Soft Chocolate Marbled Bundt Cake is a very simple dessert to prepare, light, vanilla-scented, very soft and delicious. A quick dessert that you can mix with electric beaters in 5 minutes and then it’s right into the oven; baking time and you’ll have one of the softest and tastiest marbled chocolate bundt cakes you’ve ever tried 🙂
***AT THE END YOU WILL ALSO FIND THE BIMBY VERSION***
TRY ALSO:
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 large eggs (at room temperature)
- 2 3/4 cups all-purpose flour
- 1 cup sugar (or 1/2 cup for a less sweet version)
- 3/4 cup water (or milk)
- 3/4 cup corn oil
- 1 packet baking powder (16 g)
- 1 pinch salt
- 1 tsp vanilla essence
- zest of 1 untreated lemon, grated
- 2 tbsps unsweetened cocoa powder
- to taste powdered sugar (for finishing)
Tools
- 1 Electric beater
- 1 Bowl
- 1 Sieve
- 1 Spatula
- 1 Mold
- 1 Oven
Steps
Preheat the oven to 338°F static and grease a 24 cm bundt cake mold.
With the electric beaters, beat the eggs with the sugar and a pinch of salt until you get a puffy and frothy mixture; you can also use a stand mixer.
While still beating, add the oil, vanilla essence, grated lemon zest, and then the water.
Sift the flour with the baking powder and add it to the egg mixture by hand with a spatula.As soon as the batter is homogeneous, pour 2/3 of it into the greased mold.
Add the sifted cocoa to the remaining batter, mix with a spatula until everything is combined.
At this point, pour the cocoa batter over the white one and with a skewer or a fork, create swirls to marble the two batters.
Bake at 338°F for about 45 minutes, check with a toothpick (if it’s done it should come out dry, otherwise continue baking for a few more minutes).If you want a slightly glazed cover like mine, as soon as it is baked, remove it from the oven and dust with a nice even layer of powdered sugar, cover with a tea towel and let cool (you can skip this step).
Let the cake cool, then place it on a tray and if you like, dust it again with powdered sugar.
Grease a 24 cm bundt cake mold.
Preheat the oven to 338°F static.
Put the butterfly attachment in the bowl.
Separate the yolks from the whites.
Put the egg whites with a pinch of salt in the bowl for 3 minutes/speed 4.
Put them aside in a bowl.
Put the yolks in the bowl with the sugar and beat for 2 minutes/speed 4.Remove the butterfly attachment and add the flour, oil, vanilla essence, grated lemon zest, and water 50 Sec./Speed 3.
Scrape down the sides and add the baking powder 20 Sec./Speed 3.
Turn off the Bimby and add the egg whites a little at a time, mixing with a spatula from bottom to top.As soon as the batter is homogeneous, pour 2/3 of it into the greased mold.
Add the sifted cocoa to the remaining batter and 3 tablespoons of water, mix with a spatula until everything is combined.
At this point, pour the cocoa batter over the white one and with a skewer or a fork, create swirls to marble the two batters.
Bake at 338°F for about 45 minutes, check with a toothpick (if it’s done it should come out dry, otherwise continue baking for a few more minutes).If you want a slightly glazed cover like mine, as soon as it is baked, remove it from the oven and dust with a nice even layer of powdered sugar, cover with a tea towel and let cool (you can skip this step).
Let the cake cool, then place it on a tray and if you like, dust it again with powdered sugar.The soft chocolate marbled bundt cake is ready to be enjoyed… Happy baking!
Find all the recipes of my bundt cakes CLICK HERE.
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