I’ve had this house bundt pan for months now, and I finally got a chance to use it for the first time. This is a chocolate marble cake which is the same recipe as this earlier cake I made, but I’ve included the recipe here anyway for quick reference.
I’m so excited about this holiday season. December seems to be the happiest and most fun time of the year.
At the same time, we have a lot of things going on, so when in a rush, what’s one to do? Why, bake a bundt cake of course, it’s easy with no frosting required. Whoever invented bundt pans is a genius. All the cake needs is a sprinkling of powdered sugar and you’re done.
I’m probably not the only baker who keeps on collecting baking pans but doesn’t use them until months later, if at all. I have about three or four more bundt pans I haven’t used, and gadgets, implements and all kinds of stuff for baking.
Here you have a merry band of nutcrackers.
Since this chocolate marble cake recipe yields a generous amount of batter, I have to constrain myself from using all of it, or I would end up overfilling the cake pan, which I once did. Whatever excess batter there is, I use to bake cupcakes with and just freeze them for later. It seems the freezer is mostly filled with frozen cookie dough, cupcakes and cake layers.
I used royal icing as glue for the candy to make them adhere to the cake. The candy makes it look like a gingerbread house, just like the house that lured Hansel and Gretel and got them into trouble.
I sprayed the bundt pan with Baker’s Joy to prevent the batter from sticking, and stick it did not.
When it comes to removing the cake from the bundt pan, I just let the cake sit in the pan until it reaches room temperature, which will take about an hour and a half. Then I just shake the pan gently to feel the cake dislodge from the pan, place a platter on top of the pan and flip the cake over. The cake just slips right out. It’s not to say this is the right way, this is just what works for me.
There is a school of thought that recommends cooling the cake for about 30 minutes and then removing it immediately from the pan. I might just try that technique one time and see how that goes.
If I were to go to a housewarming, I would probably bake this house bundt cake to bring along as a present, but without the candy. I only added the candy to make it look more festive.
It’s the perfect recipe for a bundt pan, as it yields a sturdy yet moist, delicious cake, with a crumb that’s always nice and even.
Kids would have a great time decorating cake with candy.
- 6 ounces chocolate chopped
- 1 teaspoon dark cocoa powder
- 3 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter at room temperature
- 2 ¼ cups sugar
- 4 large eggs
- 16 ounces sour cream
- 1 ½ teaspoons vanilla extract
- 2 cups powdered sugar
- 1 ½ tablespoons meringue powder or dried egg whites
- 3 tablespoons warm water
- 1 tablespoon lemon juice
- On top of a double boiler over simmering water, melt the chocolate.
- When the chocolate is completely smooth, add the cocoa powder and whisk until thoroughly mixed.
- Remove the bowl from the heat and set aside.
- Preheat the oven to 350 F.
- Spray bundt pan with non-stick spray.
- Sift the flour, baking powder, baking soda and salt together.
- Using a stand mixer with a flat beater, cream the butter until smooth
- Stop and scrape down the bowl.
- With the speed on medium low, gradually add the sugar, and then beat until the mixture is smooth and fluffy.
- Add the eggs one at a time beating well after each addition, then add the vanilla and mix well.
- Add ⅓ of the sifted dry ingredients, then ½ of the sour cream.
- Repeat ending with the last ⅓ of the dry ingredients.
- Pour 1 ½ cup of the cake batter into the melted chocolate mixture, then mix with a spatula until smooth.
- Pour a small amount of batter into the bundt cake pan just enough to cover the surface. Then using a small ice cream scoop, drop the chocolate batter by the spoonful directly on top of the plain batter. Swirl the chocolate batter with the plain batter with a knife. Pour another thin layer of batter on top of the chocolate layer and spread evenly. Gently swirl again with a knife.
- Bake for about 1 hour or until a toothpick or long skewer inserted in the center comes out clean.
- Remove from the oven and let the cake cool on a wire rack.
- When it’s time to remove the cake from the pan, gently loosen the edges with a knife and invert the cake onto a cake platter.
- Using a stand mixer or hand mixer, mix the powdered sugar and meringue powder first
- Combine the water and lemon juice then add to the dry ingredients.
- Whip the icing with a wire whip until smooth and thick.
- For a thinner consistency, add a small amount of water.
Chocolate Marble House Bundt Cake