Marble Bundt Cakes with Ganache Glaze

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Ingredients

  • For the cake:

  • 130g unsalted butter, slightly cooler than room temperature
  • 200g sugar
  • 2 large eggs, just at room temperature
  • 100g sour cream
  • 2 tsp vanilla extract
  • 180g plain flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 85g dark chocolate, melted and cooled
  • 2 tsp cocoa powder, sifted
  • For the ganache glaze:

  • 115g dark chocolate, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 60ml Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whipping cream
  • 2 tbsp unsalted butter, cut into pieces

Use imperial measurements

Method

How to make Marble Bundt Cakes with Ganache Glaze

Preheat the oven to 175°C. Grease and flour a mini bundt pan (12 bundts), tapping out any excess flour.

Beat the butter and sugar using electric beaters or in a stand mixer fitted with the paddle attachment, until fluffy. In a separate bowl, lightly Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk eggs with a fork and add them a little at a time while mixing on medium speed. Stir the sour cream and vanilla together and beat in.

In a separate bowl, sift the flour, baking powder and salt. Add this to the batter, while beating on low speed until fully incorporated, scraping the sides and bottom of the bowl to ensure this.

Spoon out a third of the batter into another bowl. Stir the melted chocolate and the cocoa powder into this and stir until blended. Spoon the batter into 2 Technique: Piping Adding icing to a cake or cupcake using a piping bag for more precise decorations and designs. I know this Teach me, please piping bags fitted with a plain tip (or no tip) and Technique: Piping Adding icing to a cake or cupcake using a piping bag for more precise decorations and designs. I know this Teach me, please pipe vanilla and chocolate batter intermittently into each mini bundt pan. Use a bamboo skewer to swirl the batter just a little. Bake the cakes for about 20 minutes, until a skewer inserted in the centre of the cake comes out clean. Cool the cakes for 30 minutes then turn the cakes out to cool completely before glazing.

For the glaze, place the chocolate, cream and butter in a metal bowl resting over a pot of barely simmering water, stirring gently until melted. Dunk the top of the cakes into the glaze and place them back on a tray to set. You can serve the cakes right away or chill them if serving more than 4 hours later.

The cakes will keep refrigerated for up to 2 days.