Marbled Bundt Cake

I tend to collect 6-8 eggs a day, so I am actively looking for yummy recipes that are egg-heavy. My first foray into eggs-cellent cooking was the Crustless Spinach Quiche. Rather than cook another savory dish, I thought that something sweet was in order. The following bundt cake is essentially a pound cake with both vanilla and chocolate flavors. It is delicious! Take a look at the original recipe, as it contains a great deal more information than what I provide below.

  • 3 ounces semi sweet chocolate chips
  • 3 cups all purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp kosher salt
  • 2 cups unsalted butter, room temp
  • 3 cups white sugar
  • 1 tablespoon pure vanilla extract
  • 10 large eggs at room temperature (can be 11-12 eggs if you are using eggs from your flock and some are very small)
  • 2 tablespoons cocoa powder
  • Confectioners sugar for dusting
  1. Preheat oven to 350 degrees
  2. Grease a large bundt pan (cooking spray works well) and dust with flour
  3. Melt the chocolate chips in a double boiler
  4. In medium bowl, mix together flour, baking powder and salt and set aside
  5. In large bowl, cream the butter, sugar and vanilla with mixer until light and fluffy (typically 2-3 minutes on medium-high)
  6. Add the eggs one at a time, mixing between each addition and scraping down sides of the bowl
  7. Add half of the flour mixture and mix well on low speed, scraping down sides of bowl
  8. Add remaining flour and mix well on low speed, scraping down sides of bowl
  9. Spoon *half* of this batter into the greased and floured bundt pan
  10. Add the melted chocolate and cocoa powder to the remaining batter in mixing bowl
  11. Add the chocolate batter on top of the vanilla batter in the bundt pan
  12. With small spatula, swirl the two batters together, making sure the spatula reaches the bottom of the batter (tip —> go around baking mold once clockwise, swirling as you go, then around once in other direction)
  13. Bake for 50 minutes uncovered, then cover with aluminum foil and bake another 15-25 minutes until tester / toothpick comes out clean
  14. Let the cake stand for 20 minutes on cooling rack before trying to remove it
  15. To remove from the pan, place a plate on top of the pan and then flip it all over so the cake falls onto the plate
  16. Top with powdered sugar, using a small strainer to dust the entire cake

Published by thefemfarmer

Born in Chicago, grew up in Mississippi, and raised a family in Seattle. Coming back home to MS for part of the year to work on our new farm and spend time with my father. These are my voyages.

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