Tish Boyle’s marble bundt cake


This recipe is chocolate-y smooth and delicious. It can easily be halved to make a smaller bundt if you decide that a bigger one is too much. But I say you can never have too much cake.

Tish Boyle’s Marble Bundt Cake

• 340g unsalted butter
• 342g cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon Salt
• 500g caster sugar
• 1 1/2 teaspoons vanilla extract
• 5 large eggs, room temperature
• 120ml (1/2cup) whole milk
• 20g natural cocoa powder (e.g. Hershey’s)
• 90ml water

Method :
1. Preheat oven to 375˚F/ 190˚C. Grease the inside of a 10” bundt pan and dust with flour. If the pan has a dark nonstick finish, reduce heat 25˚ and check the cake to see that it is done 5 minutes before the baking time is up.

Cake Baker’s Note: I melted 2 tablespoons unsalted butter and added a heaping tablespoon flour to it. I brushed this mixture on the inside of the pan. It should stick to the sides, not run off. If it does, add a bit more flour. You want to generously butter the pan so that the cake will release.

2. Sift cake flour, baking powder and salt and set it aside.

3. In a mixing bowl fitted with a paddle attachment, cream butter at medium speed for 2 minutes until creamy.

4. Add sugar and continue to cream for 4 minutes at medium to high speed.

5. Add vanilla extract. Add eggs one at a time and mix at medium speed until well mixed.

6. Add sifted flour mixture in 3 additions and alternating it with 2 additions of milk.

7. Mix cocoa powder with water in a small bowl. Add 3 cups of the batter to the cocoa mixture and stir until blended.

8. To make the marble effect, you need to have thin layers alternating plain with chocolate, starting with the plain layer. Spoon 1/3 of plain batter into the prepared bundt pan and smooth it to an even layer. Spoon 1/3 of the chocolate mixture over the plain layer and smooth to even out. Repeat until all batter is used up finishing with the chocolate layer.

9. Bake for 60-75 minutes or until a skewer inserted near the center comes out clean. Or the cake, when pressed lightly, bounces back. Cool 15 minutes in the pan on a wire cooling rack. Then unmold the cake and cool completely. When it is cooled, dust some powdered sugar on top, if desired.