Cakes

Chocolate Chip Marble Bundt Cake

TGIF and Happy Memorial Day Weekend! I’ll bet you can guess what’s on my agenda for this weekend.

Go ahead, guess.

** smiling smugly **

If you said paint, ding ding ding you are correct! And no, I’m not a glutton for punishment or trying to set a record for repainting my entire house in a year. What I am trying to do, though, is get the last bit finished –  it’s the short hallway between the TV room and the dining room. I have the paint, the tape, and truthfully, it should only take me about 2 hours.

Then the fun starts….getting organized and ready for the back-to-back celebrations next week. And, if my instinct is correct, there will be quite a bit of hammock/pool time in the weekend mix as well, since the landscapers planted all the new greenery yesterday and cleaned up the yard, so I’m happy to report that it’s all coming together.

And…… I have cake. Cake is good. Cake makes the posse happy.

P1000079

Chocolate Chip Marble Bundt Cake – adapted from Buttercake Bakery

One note: be sure to heavily grease the bundt pan – I have a 50/50 success rate with removing this cake from the pan, which often results in Sabrina standing over the broken cake while telling the pan, “You had one job pan, to let go of the cake….why did you let me down?”

2 1/2 cups sugar, divided
1/2 cup unsweetened cocoa powder
1/4 cup light corn syrup
2 1/2 tsp vanilla extract, divided
2 2/3 cups flour
2 tsp. baking powder
1 cup (2 sticks) butter
4 eggs
1 cup milk (I used buttermilk)
1 cup chocolate chips

In a small saucepan, whisk together one-half cup of the sugar, the cocoa powder and corn syrup with one-half cup hot water. Bring just to a simmer, stirring occasionally. Add a half-teaspoon of vanilla off the heat and set aside.

Heat the oven to 350 degrees. Butter and lightly flour a 12-cup bundt pan.

In a medium bowl, combine the flour and baking powder and set aside. In the bowl of a stand mixer, cream the butter with the remaining sugar until light and fluffy. Beat in the eggs one at a time until thoroughly incorporated, then mix in the remaining vanilla.

Beat about a third of the flour mixture into the batter, then a third of the milk. Continue whisking in the flour mixture and milk, alternately and a little at a time, until everything is added and the batter is light and smooth.

Gently fold in the chocolate chips, then divide the batter into thirds. Pour a third of the batter into the prepared bundt pan.

Whisk the chocolate syrup with another third of batter, then pour this into the prepared bundt pan. Pour the remaining third of batter over this, lightly swirl the batters with a wooden skewer or knife to give a “marble” effect and place the pan in the oven.

Bake the cake until a toothpick inserted comes out clean and the cake springs back lightly when touched, about 1 hour. Cool the cake in the pan on a wire rack. Invert the cooled cake onto a serving platter.

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