So i bought this cake pan without any idea what cake i was going to bake in it. The wonderful things about baking cakes in a bundt tins is there is no work to be done after the cake is bakes . They produce a beautiful centrepiece cake. A dusting of icing sugar, cocoa or chocolate ganache. It is a very versatile cake tin.
Kemi had the brilliant idea of suggesting i baked a bundt cake. After a vote of 2:1, Chocolate Caramel Marble Cake came up the victor. Hurray! Hurray!
This marble cake is one batter that is divided, then melted chocolate and cocoa is added to one portion and caramel to the other portion. I must say this marble cake is decadent, rich ,moist and dense. Packed with cocoa, semi-sweet chocolate, yummy caramel,sour cream and eggs and butter. All the wonderful ingredients that make a very delicious cake.I love the combination of chocolate and caramel in a cake. Caramel can be bought from most supermarkets or you can make it from scratch. I took the short cut and bought the caramel.
I adapted this recipe from Joy of Baking. It is a wonderful website founded by Stephanie Jaworski . Her website has been of such great help to me on my cake learning journey.
I hope you enjoy baking this cake as much as i did.
Chocolate Caramel Marble Bundt Cake
Grease and dust with flour 25cm Bundt Tin
Ingredients for Cake
150g semisweet chocolate chopped
295g all purpose/plain flour
2.5 teaspoons baking powder
1/4 teaspoon bicarbonate of soda
1/2 teaspoon salt
170g unsalted butter room temp
3 large eggs
1.5 teaspoons vanilla extract
80ml sour cream room temp
120ml milk room temp
168g semi sweet chocolate
2 Tbsp unsalted butter
120 ml whipping cream
3 Tbsp caramel
For Chocolate Caramel Marble Cake
- Place over a pot of simmering water a heatproof bowl and melt the chocolate.
- In the bowl of electric mixer (or hand mixer) beat the butter until smooth and creamy on medium speed for 45 seconds. Reduce the speed to low and add sugar until blended. Increase speed to medium and continue beating until mixture is light and fluffy, for about 3-5 minutes. Scrapping down the sided of bowl occasionally.
- Add eggs one at a time beating until incorporated after each addition. Beat in the vanilla extract and sour cream.
- Reduce the speed of mixer to low speed and alternatively add the flour mixture and milk to the batter in three additions , beginning and ending with flour.
- Divide the mixture between 2 bowls. Stir in caramel into one batter and the remaining melted chocolate and sifted cocoa.
- Spoon the chocolate and caramel batters alternately into the prepared tin. Then take a skewer or knife and gently swirl the mixture in the tin to make a marbled effect. Do not over mix.
- Bake for about 45-55 minutes or until a toothpick inserted in the centre just comes out clean
- Transfer the tin to a cooling rack and let cake cool in pan for 15 minutes. Invert the pan onto the rack and lift off tin. Let the cake cool completely.
Cake top can be dusted with cocoa powder, icing sugar or pure ganache on top.
To make Ganache
In a heat proof bowl combine chocolate and butter. Heat the cream in a saucepan over medium heat and bring the cream just to a boil. Pour the cream over chopped chocolate and butter then whisk until it all melts. beat in caramel whisk well until smooth and glossy.
Pour the ganache over the top of cake allowing the ganache to drip down the sides. Let the cake stand until the ganache sets.