This Marble Bundt Cake is the perfect marriage of rich, melted bittersweet chocolate and a tender, buttery vanilla crumb. It’s an elegant yet simple dessert that never goes out of style.
2-3/4 cups all-purpose flour
2-1/4 teaspoons baking powder
1 teaspoon table salt
1 cup (2 sticks) unsalted butter, at room temperature
1-3/4 cups granulated sugar
1 teaspoon vanilla extract
4 extra-large eggs
3/4 cup milk
4 ounces bittersweet chocolate, melted
1/4 teaspoon baking soda
1. Preheat oven to 350°. Grease a 10-inch Bundt or tube pan thoroughly.
2. Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy (3-4 minutes). Add vanilla, then eggs one at a time, mixing well after each.
4. Add one-third of the dry ingredients, followed by half the milk. Repeat, scraping the bowl, and finish with the last of the dry ingredients.
5. Divide the batter into two bowls. Stir melted chocolate and baking soda into one bowl.
6. Drop heaping tablespoons of alternating batters into the pan. Bang the pan on the counter to level.
7. Swirl a thin knife through the batter several times for the marble effect.
8. Bake for 60 to 75 minutes. Let cool completely before unmolding.
Ensure your eggs and milk are at room temperature to prevent the batter from curdling.
Use high-quality bittersweet chocolate (at least 60% cacao) for the best flavor profile.
Find it online: https://pinchofwarmthbakes.com/marble-bundt-cake/