Marbled Chocolate Chip Bundt
Bundt cakes are so much fun. I just love the pretty curves. And the crackly surface before you flip the bundt pan over. I was working from home a couple weeks ago and got an itch to bake.
I browsed for a recipe that wouldn’t require a trip to the grocery store. I was in a super lazy mood and didn’t want to deal with frosting but I wanted something cakey. This recipe fit the bill in all categories. The Marbled Chocolate Chip Bundt came out very moist and tender. It had just enough chocolate to be chocolatey, without being overwhelmingly chocolatey.
And check out this fun way to serve a bundt cake. I always think it needs to be served on a round cake stand or plate. But it doesn’t. I saw Bridget post a picture of a bundt cake where she cut and served it like this. It was one of those AHA moments where something seems so obvious I don’t know why I never thought of it myself. Just slice your bundt like always, then place them on a rectangular plate by alternating the direction of the slices of cake. So simple and elegant.
One Year Ago: Crunchy Apple Slaw
Two Years Ago: Spring M&M Pretzel Treats
Three Years Ago: Goat Cheese and Sundried Tomato Appetizers and Fauxstess Cupcakes
Four Years Ago: Summer Sqaush
Marbled Chocolate Chip Bundt
Perfectly moist and chocolatey, this cake is great for breakfast, an afternoon snack, or dessert.
Yield: 12 servings
Ingredients:
For the Chocolate Syrup
1/2 cup sugar
1/4 cup light corn syrup
1/2 cup hot water
1/2 cup unsweetened cocoa powder
1/2 tsp vanilla
For the Cake Batter
2 2/3 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, at room temp
2 cups sugar
4 eggs, at room temp
2 tsp vanilla
1 cup chocolate chips
1 cup milk, at room temp
Directions:
For the Chocolate Syrup
Whisk together 1/2 cup of the sugar, corn syrup, the hot water, and the cocoa powder in a small saucepan. Stirring occasionally, bring the mixture just to a simmer.
Remove the pan from the heat, whisk in 1/2 teaspoon of vanilla, and set aside to cool.
For the Cake Batter
Making sure the rack is in the lower third of the oven, preheat the oven to 350 F. Butter and lightly flour a 12-cup bundt pan and set aside.
In a medium mixing bowl, whisk together the salt, flour, and baking powder.
In the bowl of a stand mixer (or using a hand mixer) cream the butter and sugar until pale and fluffy (approximately two minutes).
Beat in the eggs, one at a time. Scrape down the bottom and sides of the bowl and beat in the vanilla.
With the mixer speed reduced to low, beat in a third of the flour mixture just until the flour begins to disappear into the batter. Add the milk and the rest of the flour mixture, alternating additions. Beat just until the batter is smooth, making sure not to over-process the batter. Gently fold the chocolate chips into the batter.
In a mixing bowl, divide out a third of the batter and whisk with the chocolate syrup. Set the chocolate batter aside. Pour a third of the vanilla-chocolate chip batter into the prepared bundt pan and smooth the top with a spatula.
Top the layer with the chocolate syrup batter, smoothing again with a spatula. Repeat the process with the remaining third of the batter. Using a knife or wooden skewer, lightly swirl the batters using a continuous figure 8 motion until there is a marble effect.
Bake approximately 60-70 minutes, or until a toothpick inserted into the cake comes out clean and the cake springs back when lightly touched. Cool the cake completely on a wire rack. it is important that the cake is completely cool or there may be cosmetic damage when it is inverted. Invert the cake onto a serving platter and serve.
Recipe from Burning Down the House, originally adapted from Buttercake Bakery and the Los Angeles Times
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
these look so fun! i, too, am LI, but i carry lactaid with me everywhere… and jp licks makes a lactose free flavor 🙂
Lactaid is my best friend. I have spare pills in the car, in Hubby’s wallet, in my purse and desk. Can’t ever be too prepared! I have had their lactose free flavors and they’re quite tasty. I wish they had more than one a month though!
Ooooh. This looks too good. I’m gonna have to try that.
I love the idea of using the cone method for ice cream cupcakes. I hadn’t thought of that. That strawberry down the middle of the cupcake is so perfect! I’m so glad you entered again!
I wouldn’t be able to live without ice cream! Your cupcakes are beautiful. Good luck in the competition!!!
They look pretty! Love the photo of the cross section where you can see the strawberry.
~ingrid
Those cupcakes look scrumptious! Oh, and you’ve gotta try Purely Decadent made with Coconut Milk Ice Cream! It’s rich and creamy, a lot like gelatto!
Thanks Vegiegail – I’ll have to check that out.
So cute! These are so pretty with the strawberry in the middle and they look delicious.
voted for your strawberry one..good luck!
gorgeous. love the inset strawberry. love the Neapolitan theme.
bethany@scoopalicious
I agree with you about the non-dairy ice creams available in stores. However, If you have an ice cream maker vegan chick-0-stick ice cream is unbelievably rich, creamy and delicious.
Here is the recipe http://couldntbeparve.blogspot.com/2008/09/chick-o-stick-ice-cream_04.html
Hey, these cupcakes sound awesome! I use to be Lactose Int., but I found the best cure ever & seriously have been L.I. cured for 7 years. I could not give up my dairy & use to take 3 Lactaid every time I ate.I heard about “Lactogen” on the radio on the way home from a trip. I would do anything to get rid of my L.I. so it was $90.00 at the time so I said what the heck I spent $200.00 a year on Lactaid. I was floored that it worked & 7 years later still no signs. I drink milk every morning, cheese everyday, & ice cream when ever. It retrains your body to except lactose, so for 42 days while you take it (a mix to drink with water) you have to stay away from all dairy & anything with dairy in it. I just went to the health food store during that time. I am sure you can find it on the web. Lactogen is the name
This is my second post, it erased my first. But for all you suffering with Lactose Int. try Lactogen it really works I have been cured for going on 7 years now. It was only $90.00 when I tried it & I was spending $200 a year on Lactaid at the time. I now can drink milk every morning, & eat cheese every day & ice cream when ever. It is not an on going thing you take it once for 43 days & that is it.