Marble Bundt Cake
Nothing complicated here: this cake is easier to make than it might appear — and it’s delightfully good! You make a basic batter, add vanilla and chopped chocolate to one half, and cocoa powder and dark rum to the other. Simply layer both in the pan and bake. Topped with a drizzle of milk chocolate ganache, this cake will feed a crowd, and keep well for several days . . . if there’s any left over!
Marble Bundt Cake
For the cake:
11 oz. butter, softened (22 tbs.)
11 oz. golden caster sugar (1½ cups plus 1 tbs.)
6 medium or 5 large eggs
½ cup whole milk
10 oz. self-rising flour (2 cups plus 2 tbs.)
1 tsp. baking powder
1 tsp. vanilla extract
4 oz. dark chocolate (70% cocoa solids), chopped
1 oz. cocoa powder (¼ cup)
1 tbs. dark rum
For the drizzle:
4 oz. milk chocolate
1 oz. butter (2 tbs.)
2 tbs. milk
Heat the oven to 375°F and butter, then lightly flour a Bundt pan.
Cream together the butter and sugar in a food processor. Add the eggs, one at a time, then add the milk. (Don’t worry if the mixture looks curdled at this point — it will cream together later.)
Divide the mixture evenly between two bowls (you can weigh it to be accurate, if you wish). Add half the flour and baking powder to each bowl. Add the chopped chocolate and vanilla to one bowl and the cocoa powder and rum to the other. Fold each batters gently to blend. Spoon the cocoa batter into the prepared pan, creating a slight trough, then smooth in the vanilla batter on top. Bake for 45-50 minutes, or until a tester comes out clean. Leave to cool in the pan for 30 minutes, then invert onto a cake plate to cool completely. (At this point, the cake can be frozen, wrapped in plastic wrap and then foil, for up to 2 months and thawed at room temperature.)
To make the drizzle, melt the chocolate and butter over a pan of simmering water until smooth. Whisk in the milk gradually until the mixture is smooth and glossy. Spoon the drizzle over the cake, letting it trickle down the sides. Leave to set for a few hours.