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.