Monday, October 31, 2011

Halloween Marble Bundt Cake

Happy Halloween! Here's a Halloween(ish) cake... you know, because it's orange and "black"...
Know why I love Halloween? Because once it's out of the way, the next holiday is Christmas! And because it provides ample opportunity to make fun and spooky twists on treats.

I've had trouble finding a marble cake that didn't suck. Normally the chocolate half ended up too dry, crumbly, or dense in comparison to the vanilla. But I think I've found a winner! The texture of this cake is consistent and delicious, and the glaze is the perfect complement, without making the cake too heavy or rich.
What's did you dress up as for Halloween this year?

Marble Bundt Cake


1 1/4 cups unsalted butter, room temperature 
1 1/4 cups granulated sugar 
1/2 cup homogenized milk 
4 large eggs, room temperature
1 tablespoon
1/2 teaspoon salt 
1 3/4 cups cake flour 
2 teaspoons baking powder 
1/4 cup Dutch processed cocoa powder 

Chocolate Glaze
1/2 cup bittersweet chocolate, coarsely chopped 
1/2 cup heavy cream
2 teaspoons vanilla extract
1 tablespoon golden syrup 



Preheat the oven to 350 degrees F.
Butter and lightly flour a 9-inch bundt pan.
Sift together the salt, flour and baking powder in another bowl.
Cream the butter and sugar until fluffy using a stand mixer or an electric hand mixer. Add the vanilla and gradually add the eggs, scraping down the sides and the bottom of the bowl in between additions.
Alternate adding the flour mixture and milk in 2 additions, beating on low speed and scraping down the sides of the bowl in between additions.
Pour half the batter into another bowl. Sift the cocoa onto batter. Mix to thoroughly incorporate the cocoa into the batter. Now you have 2 batters a vanilla batter and a cocoa batter.
Using half of each of the cocoa and vanilla batters, add alternating scoops of each batter to a cake pan. Using the remaining amounts of both batters, add a second layer, alternating again the scoops of vanilla and cocoa batter. Drag a knife or skewer through the batters, swirling to create a marbled effect.
Bake until a cake tester inserted in the centre comes our clean, about 40 to 50 minutes. Let cool in the pan for 15 minutes. Remove cake from pan and cool completely on a wire rack. Cover with chocolate glaze when cooled.

Chocolate Glaze
Heat the cream to a boil and pour over the chopped chocolate. Allow chocolate to melt 1 2 minutes. Stir with a spatula to combine chocolate and cream. Stir in the vanilla and corn syrup. Let cool slightly before pouring. With the cake sitting on a wire rack with a baking sheet underneath, drizzle glaze over the cake. Let the cake sit until glaze is set, about hour. Slice and serve.


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