Chocolate Marble Bundt Cake
Instructions:
Some marble cakes have a single rift of chocolate; we prefer far more. 10 tablespoons (1 stick plus 2 tablespoons) cool unsalted butter, cut into chunks, plus additional for greasing the pan 2 cups all-purpose fl our, plus additional for dusting 11â„2 teaspoons baking powder 1â„4 teaspoon salt 1 cup sugar 1 large egg plus 2 large egg yolks, at room temperature 1 teaspoon vanilla extract 3â„4 cup milk (regular, low-fat, or fat-free) 1 ounce unsweetened chocolate, chopped, melted, and cooled
Makes one 10-inch cake
- Position the rack in the center of the oven and preheat the oven to 350°F. Lightly butter a 10- inch Bundt pan; dust it with fl our, shaking out the excess but making sure the creases are coated.
- Whisk the fl our, baking powder, and salt in a medium bowl; set aside.
- Beat the butter and sugar in a large bowl with an electric mixer at low speed until the butter begins to soften, then beat at medium speed until light, fluffy, and lemony yellow, about 4 minutes. Scrape down the sides of the bowl and beat in the egg for about 30 seconds. Beat in the egg yolks, then the vanilla until smooth.
- Turn off the beaters, add half the fl our mixture, and beat at low speed until incorporated. Add the milk and beat at low speed until smooth. Scrape down the beaters and remove them. Stir in the remaining fl our mixture with a wooden spoon just until all the fl our is moistened.
- Transfer half the batter to a second bowl. Stir the melted chocolate into one of the batters.
- Spoon some of the vanilla batter into the prepared pan, then pour on some of the chocolate batter, then more of the vanilla, then more of the chocolate, layering them in the pan in several additions. Once both batters are in the pan, stick a flatware knife into it without touching bottom and lightly swirl it a couple of times around the pan, thereby creating patterns in the batter but taking care not to blend them into one.
- Bake until springy and lightly browned, until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached, about 35 minutes.
- To cool: Set the cake in the pan on a wire rack for 15 minutes; then turn it out, remove the pan, and continue cooling on a wire rack to room temperature.
- To store: When completely cooled, cover in plastic wrap or place on a platter under a cake dome and set aside at room temperature for up to 2 days. Wrapped, it can be kept in the freezer for up to 3 months