The dark chocolate glazed marble bundt cake is soft, delicious, and very easy to make. Today I present you with a simple yet beautiful dessert to serve at the table, a very soft yogurt base covered with a dark chocolate ganache that is prepared in just a few minutes.
You can serve it as a dessert paired with a crème anglaise or vanilla chantilly, but it’s also perfect for a snack or breakfast. Yes, it is substantial, but it is truly irresistible.
The two-tone cake is a classic. When I was little, my mom often made it; everyone knows kids love chocolate, and this was a good alternative to the unhealthy and very caloric snacks I constantly asked for. My recipe consists of a simple yogurt-based cake and is glazed with dark chocolate.
It’s a fantastic idea if you still have some leftover Easter eggs, milk chocolate works fine too, the coating will be sweeter but still delicious.
Also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
- Energy 444.93 (Kcal)
- Carbohydrates 54.06 (g) of which sugars 23.36 (g)
- Proteins 8.62 (g)
- Fat 23.22 (g) of which saturated 7.92 (g)of which unsaturated 10.52 (g)
- Fibers 4.08 (g)
- Sodium 39.44 (mg)
Indicative values for a portion of 100 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
- 1 1/2 cups all-purpose flour
- 3/4 cup potato starch
- 3/4 cup sugar
- 3 eggs (medium)
- 1/3 cup peanut oil (or other oil of your choice or 90 g of soft butter)
- 1 packet baking powder
- 1/4 cup milk
- Half vial almond essence (can be replaced with citrus zest or other essence)
- 1/2 cup natural plain yogurt (1 small container)
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 5 oz dark chocolate
- 3/8 cup heavy cream
- 10 glucose (if you don't have it, you can omit it, it serves to make the glaze shinier)
Tools
- 2 Bowls
- 1 Electric Mixer
- 1 Bundt Cake Pan 9.5 inches
- 1 Saucepan
- 1 Scale
- 1 Rack for glazing the cake
Instructions
To prepare a very fluffy cake, use eggs and yogurt at room temperature.
Place the eggs in a bowl, add the sugar, and beat them with the mixer for about 7/8 minutes, they must triple in volume.
Add the yogurt to the egg mixture, incorporating well.
Sift the flour, potato starch, and baking powder, then add half of the flours to the mixture, continuing to beat everything with the mixer.
Add the oil, 1/6 cup of milk, the vanilla, the almond essence, and mix, then add the remaining flours.
Divide the batter into two bowls and in one of them add the sifted cocoa, mix very well, then add 1/12 cup of milk to achieve the same consistency as the light batter.
Butter and flour a 9.5-inch bundt cake pan.
Pour a third of the light batter into the pan, then a third of the cocoa batter, and repeat the process two more times without weighing anything, the characteristic of this bundt cake is precisely its imprecision.
Bake the marble cake in a preheated static oven at 356°F for about 30 minutes.
Do the toothpick test to check the doneness, if necessary, extend it by 5 minutes, be careful not to overbake it, or it will become dry.
If the surface of the cake tends to darken too much, cover it with a sheet of aluminum foil.
The marble bundt cake is ready; remove it from the oven, wait 10 minutes, and then turn it out onto a plate to cool completely.
Chop the dark chocolate into small pieces.
Pour the cream into a saucepan, add the glucose, and heat it until it’s almost boiling. Turn off the heat, add the dark chocolate, and stir until it’s completely melted, the glaze is ready.
To glaze the cake, you would need a special rack; if you don’t have it, use the oven rack placed on top of a cup.
Place the rack on a sheet of baking paper to recover the glaze that drips.
Place the marble bundt cake on the rack, pour the glaze over the cake, and let it sit for a couple of minutes; the glaze will descend on its own, covering the cake while the excess will settle on the parchment paper.
Wait 5 minutes and transfer it onto a plate.
The dark chocolate glazed marble bundt cake is ready.
Tips
Storage
The dark chocolate glazed marble bundt cake keeps at room temperature for 3/4 days, cover it with a glass dome.
In case of high temperatures, keep it in the fridge and let it sit at room temperature for 30 minutes before serving.
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