It is rainy and unseasonably cold for May. But who am I to complain when big sections of Oklahoma are laying in shambles. Nevertheless, the day called for something cozy and warming, a fluffy, fresh baked Bundt cake, marbled, with the chocolate. This recipes was voted ‘world best Bundt cake” a few years back in Switzerland, and it makes for an absolute soft and fluffy texture. The trick? No cacao powder but melted chocolate, and… light cream.
Grandma’s Bundt Cake
recipe for a small loaf form or a small bundt cake
- 150 gr sugar with a packet of Dr Oetker Vanille Sugar
- 150 gr soft unsalted butter
- 3 eggs
- 90 g light cream
- pinch of salt
- 180 g all-purpose flour
- 1 1/2 ts backing powder
- 100 g dark chocolate (or chocolate chips)
- 20 g mini chocolate chips (separate)
Preparation
- Spray Bundt cake form or loaf form with baking spray. Preheat oven to 350F.
- With a hand or stand mixer mix the butter and sugar and the vanille sugar until sugar is dissolved.
- Add one egg at a time, and mix well.
- Add light cream and salt, and mix well.
- Mix flour and backing powder, and carefully add to the dough. Now, separate the dough into 2 bowls.
- Melt the chocolate in the microwave in a microwave-safe dish. To avoid burning the chocolate, microwave in 30 second intervals and mix the chocolate in-between. Should be melted in 2-3min. Mix the melted chocolate and the chocolate chips to one half of the dough.
- Place some of the white dough first in the cake form. Add the chocolate dough, and finish with a layer of white dough. Draw a fork through the dough layer to get the marbeling.
- Bake cake for 50 minutes at 350F.
- Remove cake from oven, rest for 10min and then remove and cool.
- Add powdered sugar before serving.
Layering the chocolate and white dough.
Fluffy, light perfection!
