Soft Sweet Embrace an alternative marble cake because the two mixtures, instead of being artistically mixed, are left intact and simply close together like the famous cookies that you can also find here on my blog.
HOMEMADE EMBRACES
The soft embrace bundt cake is a simple, genuine, and homemade dessert that I enriched on the chocolaty side with a few pieces of dark chocolate that I also added on top before baking.
You can further vary the embrace cake by adding white chocolate and/or ruby chocolate chips, but also by adding sultana raisins previously soaked in water or in a mix of water and rum, or by adding small pieces of mixed candied fruit…
If you love these soft bundt cakes, which are especially delicious for family breakfasts, I suggest these recipes:
ADELAIDE’S BUNDT CAKE
and also the 
TWELVE TABLESPOON CAKE
and also the 
OIL AND COCOA BUNDT CAKE
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I have opened a recipe channel free and open to all on WhatsApp with no notifications and no sounds, which you can join by clicking the link https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and each day you can read a sweet and a savory recipe!
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SOFT SWEET EMBRACE
The cuisine of ASI
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Soft Sweet Embrace
- 4 eggs
- 3 1/3 cups all-purpose flour (And a little more for the mold)
- 1 tablespoon vanilla extract
- 1 tablespoon lemon zest
- 1 1/4 cups sugar
- 2 tablespoons unsweetened cocoa powder
- 1 1/4 cups fresh whipping cream (ADDED UNWHIPPED)
- 1 packet baking powder
- 1/4 cup vegetable oil (And a little more for the mold)
- 2 oz 70% dark chocolate (chopped and optional)
Tools for Soft Sweet Embrace
- Bundt Pan , with springform closure, 9.5 inches
- Blender / Mixer blender
- 2 Bowls
- Spatula
- Kitchen Scale G3Ferrari G20062
Preparation of the Soft Sweet Embrace Recipe
For the soft sweet embrace first, crack the whole eggs into a bowl, add the grated lemon zest and vanilla.
Start whisking and also add the sugar, whisk everything with the mixer until you have a soft and foamy mixture.
Continue using the electric whisks, add the cream and then the vegetable oil.
Continue blending the mixture and add the sifted flour with the baking powder, in several additions.
This gives you a smooth, homogeneous mixture without lumps.
Divide the obtained mixture into two parts of approximately the same weight (my yellow part invaded the chocolaty one…) and add to one part 2 tablespoons of sifted unsweetened cocoa powder.
Mix well and if it …if it turns out to be a less fluid mixture than the natural one, add a dash of oil or cream, that is, the liquids already within the batter.
I added a little chopped dark chocolate to the cocoa part and after oiling and flouring the cake tin, I poured the 2 mixtures separately, leveling well.
Now I sprinkled only the chocolaty half with the remaining chopped dark chocolate and then baked in a static mode at 350°F for about 40/45 minutes or according to your oven’s characteristics.
Once baking is complete, let it cool, then remove from the oven and mold the soft sweet embrace, a classic bundt cake not too sweet and very good!
Enjoy your meal!
Annalisa
