It was long that I wanted to bake something using chocolate and vanilla combination. The ultimate heavenly combination loved by everyone. I had decided to go for some cupcakes but then while shopping I came across this beautiful blue Bundt Pan and I decided then and there I am gonna bake the Marble Cake with vanilla and chocolate in this Bundt Pan. I got inspired for this Bundt Marble cake when I saw it on Divine Taste. I loved her perfect marble cake in bundt form. No need to tell the cake turned out perfect. I gave the finishing touch to the cake by using Lemon Glaze. Lemon glaze gave the cake an incredible tinge of citric flavour. I was so in love with perfect shape and neat texture of the cake. Earlier I thought as I will be making it eggless it won’t turn out so tasty and yumm like the egg version. But with this experiment I can proudly say. Yay!! Eggless versions turn out as amazing as egg ones. You can also store this it in air tight tin for around 4 to 5 days easily. It tasted more heavenly with each passing day as the cake had absorbed most of the tangy glaze.I turn out to all the readers to definitely try this awesome Marble Cake which is really easy to bake but looks royal.
- All-purpose Flour – 400 gms (3 cups)
- Sugar (granulated) – 450 gms (2 + 1⁄4 Cup)
- Dark Chocolate – 100 gms
- Baking Powder – 2 tsp
- Baking Soda – 1 tsp
- Milk – 5 tbsp (approx.)
- Sour Cream (Curds) – 250 ml (1 Cup)
- Vegetable Oil – 250 ml (1 Cup)
- Vanilla Extract – 1 tbsp
- Salt – 1 tsp
Preparation Time : 15-20 mins
Baking Time : 45-50 mins
How to Make Marble Cake:
- In a large bowl sieve together All-purpose Flour, baking powder, baking soda and salt. Sieve these ingredients twice to prevent lumps.
- Pre-heat the oven to 180 degrees C or 350 degrees F.
- Melt the dark chocolate In a heat proof bowl placed over a saucepan of simmering water (double boiler method). Remove from heat once chocolate is melted and keep it aside to cool it for some time.
- Add sour cream and sugar to the bowl and beat them together till sugar dissolves. Do not over beat as sour cream starts to form butter.
- Add vegetable oil and a tbsp. of vanilla extract and beat again.
- Add all dry ingredients in step 1 to the mixture formed in step 3 and 4.
- Mix everything together n beat on slow medium speed to mix dry and wet ingredients to form batter.
- Once the batter is formed divide the batter in two halves. In one half add the molten chocolate and mix it gently with spatula. Do not beat. We now have a chocolate batter formed.
- Take a bundt pan or any other cake pan and lightly grease it with butter and sprinkle some plain flour.
- Take two ladles, one filled with chocolate batter scoop and another with vanilla batter scoop and place them alternately in the pan and fill the bundt pan with such alternate ladles. Once the pan is full with batter, make swirls (or draw number ) without breaking the pattern by toothpick or fork on the top thin layer of batter. Do not overdo the swirls even if your tempted. 🙂
- Bake for 45 min to 50 min until the skewer comes out clean.
- Sometimes after the cake is completely baked it will be little sticky in the centre. At that time bake it for a minute and two and keep aside to cool it completely. Remove it from pan once its completely cooled down. At my first attempt in excitement I removed the cake when it was half cooled. Result it got stuck to the pan and broke into pieces. Hence let it cool down for an hour at least.
- The quantity of vanilla and chocolate batter and pattern of making swirls depends upon every individual.
- You can garnish it with Chocolate fudge sauce or Hersheys chocolate sauce or powdered sugar. I preferred to keep it just the way it was baked to enjoy the taste.