Monday, October 22, 2012

Marbled bundt cake

It was cold, dark, rainy and a Saturday afternoon. ….. time to bake a delicious, simple cake.

Marbled Bundt Cake
  • 3 cups all0purp0se flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 1/2 cups granulated sugar, divided into a 1/2 cup and a 2 cup portion
  • 1/2 cup unsweetened cocoa powder
  • 1/2 TB espresso powder
  • 1/2 cup bittersweet mini chocolate chips
  • 3 tablespoons milk, at room temperature
  • 2 sticks of unsalted butter (cold from the fridge warm for 20 sec in microwave)
  • 1 1/2 teaspoons vanilla extract
  • 5 large organic free-range eggs, at room temperature
  • 1/2 cup whole milk
Preheat the oven to 350 (F). Spray the baking pan with baking spray, and set aside.
In a medium bowl, whisk together 3 cups flour, the baking powder, and salt. Set aside.
In a separate medium bowl, combine 1/2 cup sugar, cocoa powder, espresso powder and 2 TB milk. Whisk until mixture is smooth. Set aside.

Place the 2 sticks of melted butter and 2 cups sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until the mixture is blended, about 1 minute. Add in vanilla extract and continue beating until combined. Add the 5 eggs, one at a time, beating each egg until it has been incorporated. Now, turn mixer down to its lowest speed and add the flour mixture (from the first step) in three additions, alternating with the whole milk in two additions and mixing just until blended.

Add 2 cups of batter (from the fourth step) to the cocoa mixture and stir until blended.
Using a spatula, pour enough vanilla batter into the pan to fill the bottom. Now the chocolate batter on top of the vanilla mixture and distributed well. Finish with the vanilla layer. Use a chop stick and draw it once through the cake better to get the marbling.

Bake for 55 - 60 minutes in the preheated oven, or until a cake tester inserted into the center of the cake comes out clean. Cool cake in the pan on a cooling rack for 15 minutes, before turning out to cool completely.


Tuesday, October 16, 2012

Small marbled bundt cake

What better to do on a rainy, cold October evening than to warm and sweeten it up with a small marbled bundt cake!


Small marbled bundt cake (for small, 6 cup bundt cake pan)

  • 10 T. (1 stick) unsalted butter, softened
  • 3/4 c. sugar (135 grams)
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 2 free-range organic eggs
  • 1 2/3 c. (185 grams) all purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 ts baking soda
  • 1/4 cup buttermilk
  • 1/4 c. cocoa powder 

Preheat oven to 350F.

Cream butter, sugar and salt together for several minutes until light and fluffy (best in a standmixer). Add vanilla extract and one egg at a time. Mix well, and add in second egg.

Sift flour with baking powder and baking soda. Add flour in two parts, alternating with half of the buttermilk each time. Divide batter equally into two bowls.Sift cocoa over the batter in one bowl and mix well. Add 1 tablespoon of milk to cocoa batter to thin.

Spray the bundt form with a baking spray. Place half of the “white” batter in the form or pan. Add all of the dark/chocolate batter on top and distributed around the form with a spatula. Finish with the remaining white batter. Place a spatula vertically in the batter and draw it around the form once to swirl. Smooth the top.

Place the cake in the oven and bake for 35-40 minutes, or until a cake tester comes out cleanly. Remove from oven, cool slightly and then turn out on a cake rack to cool further.

Home-made chocolate glaze:

  • 1 cup semi-sweet chocolate chips
  • 2 TB unsalted butter
  • 1/3 cup confectioners sugar
  • 2 tablespoons warm milk
  • 1 ts rum extract
  • 1 ts vanilla

Pour the chocolate chips in a glass bowl or a ceramic bowl, and set it over a pot with boiling water on the stove (the bowl should not touch the water). Stir continuously until the chocolate chips start to melt. Add in the butter, and melt it with the chocolate chips. Once it is all a creamy, lump-free consistency, add in the milk, the rum and vanilla extract. Once incorporated, take the bowl off the pot, and continue to stir while adding in the confectioners sugar. Keep stirring. Brush the cake with the chocolate glaze. The glaze will thicken when cooled, and it is great to have a 1/4 of an inch thick glaze on the cake. (Leftover chocolate glaze is great on graham crackers… )
Let cool and dry for about 4-5h before serving. The cake actually tastes better with time; at the beginning it is dry and light and slightly crumbly, and after a week it becomes moist with an intense nutty flavor. It should be stored cool and airtight. 



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