There’s something magical about a beautifully baked bundt cake, and when it’s dressed in a luscious chocolate glaze, it’s the perfect centerpiece for any occasion. This recipe for a marble bundt cake takes it a step further with a glossy chocolate coating that will have everyone asking for seconds. Follow these steps to create your own stunning dessert!
Ingredients for the Batter:
- 6 eggs
- 200–250 grams of sugar
- 2 packets of vanilla sugar
- 2 deciliters of oil
- 200 grams of flour
- 1 packet of baking powder
- 3 tablespoons of cocoa powder
- Zest of one lemon
For the Chocolate Glaze:
- 300 grams of cooking chocolate
- 2 tablespoons of coconut oil
Preparing the Batter:
Start by whisking the eggs with sugar and vanilla sugar until the mixture becomes pale and fluffy. Add the lemon zest and oil, and mix gently to combine. Gradually fold in the flour mixed with baking powder, ensuring the batter is smooth and lump-free.
Grease your bundt pan generously with margarine, making sure to coat all the grooves and edges. Pour half of the batter into the prepared pan. To the remaining half, add the cocoa powder and stir well. Pour the cocoa batter over the plain batter in the pan.
Using a skewer or wooden stick, swirl the two batters together in a figure-eight motion to create a marbled effect. Bake in a preheated oven at 180°C (350°F) for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary depending on your oven, so keep an eye on it!
Let the bundt cake cool completely in the pan before turning it out onto a flat surface. Once cooled, trim the top of the cake (the part that was in contact with the pan) to make it flat and even. This step ensures the cake will sit perfectly in the chocolate glaze.
Preparing the Chocolate Glaze:
Melt the cooking chocolate and coconut oil together over a double boiler, stirring until smooth and glossy. Clean and dry your bundt pan thoroughly, as it will be used for the glazing process.
Pour the melted chocolate into the pan, ensuring it coats the entire interior. Use a pastry brush to lift the chocolate up the sides and cover the center column thoroughly. Carefully place the cooled bundt cake back into the pan, pressing it gently to ensure it adheres to the chocolate coating.
Leave the cake at room temperature for about an hour to set the chocolate, then refrigerate overnight for best results.
Unmolding the Cake:
To remove the cake from the pan, gently loosen the edges with your fingers or a plastic spatula, taking care not to damage the glaze. Turn the pan over onto a serving plate, and the beautifully coated bundt cake should slide out easily.
Serving Tips:
Before serving, allow the cake to rest at room temperature for a bit to prevent the chocolate glaze from cracking during slicing. For an extra touch of elegance, dust the cake with edible gold powder or sprinkles, as inspired by Just.KateBake on YouTube.
A Show-Stopping Dessert
This marble bundt cake with its rich chocolate glaze is a feast for the eyes and the taste buds. Its moist, lemon-kissed sponge, swirled with cocoa, paired with the glossy, melt-in-your-mouth chocolate coating, makes it a dessert you’ll come back to time and time again.
Enjoy every decadent bite, and don’t forget to share the recipe with fellow chocolate lovers!
