The two-tone bundt cake is a marble cake with vanilla and cocoa flavor.
It originates from Germany but is also popular in Denmark, the UK, and the US, eventually becoming part of our tradition.
Simple and delicious, it’s ideal for breakfast or any sweet break you want to indulge in.
It is made starting from a single batter, half of which is enriched with cocoa.
If the two flavors are mixed together when poured into the pan, a marble bundt cake will be obtained, which resembles the veins of marble in appearance.
However, if you want each of the two components to fully retain its flavor, simply layer them or mix them minimally.
This cake was one of the first desserts I tried, both for its simplicity and speed of preparation, and for the guaranteed delicious result!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 301.93 (Kcal)
- Carbohydrates 45.05 (g) of which sugars 20.65 (g)
- Proteins 8.11 (g)
- Fat 12.11 (g) of which saturated 7.22 (g)of which unsaturated 4.68 (g)
- Fibers 2.20 (g)
- Sodium 41.87 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 3/4 cup sugar (+ 2 tablespoons)
- 7 tbsp butter
- 4 eggs (medium)
- 1 packet baking powder
- 1 packet vanillin
- 3/4 cup milk (half in the general batter and half in the chocolate batter)
- as needed powdered sugar
Tools
- 1 Pan non-stick bundt pan 9 inches diameter
- 1 Saucepan
- 2 Bowls
- 2 Electric mixers
- 1 Spatula silicone
- 1 Sifter
- 1 Measuring cup for liquids
Steps
To prepare the cocoa marble bundt cake, start by melting the butter in pieces over very low heat, stirring constantly and without letting it fry.
Separate the egg yolks from the whites and, using the electric mixers, beat the egg whites with a pinch of salt until stiff peaks form.
Separately, beat the yolks with the sugar. When you have a frothy mixture, continuing with the mixers, add the melted and now cooled butter.
Combine the whites with the yolk mixture and gradually add the sifted flour.
Start blending everything with a silicone spatula, moving from the bottom upwards.
To achieve the right batter consistency, pour in half of the milk and mix.
Finally, add the vanillin and sifted baking powder, and incorporate.
Pour about half of the batter into the previously buttered and floured pan.
In the remaining batter, add the sifted unsweetened cocoa, a couple of tablespoons of sugar, and the remaining milk, stirring gently with the spatula until a smooth and homogeneous batter is obtained.
Add this chocolate batter to the pan. If desired, use a teaspoon to make circular motions from the bottom of the pan upwards, slightly mixing the two components. I usually prefer to leave the two layers just stacked or slightly mixed so each part retains its full flavor.
Bake at 356°F (180°C) for thirty-five to forty minutes, in the center of the preheated static oven.
Perform the toothpick test before removing from the oven.
The two-tone bundt cake is ready. Once cooled, dust with powdered sugar.
Storage
Under a glass dome or in an airtight cake container, it keeps well at room temperature for about 4 days.
