A delicious bittersweet dark chocolate and raspberry marble cake.
Sift flour, baking powder and salt into a bowl and set aside.
In a medium bowl add 0.5 cups of sugar, cocoa powder and water. Whisk until smooth then set aside.
In a large bowl place melted butter and remaining sugar then blend with a mixer.
Add vanilla and then eggs one at a time blending mixture well at each stage.
Beat mixture until light and fluffy.
Blend into the batter ⅓ of the flour and then ⅓ of the milk. Continue until flour and milk is blended into batter
Pour approximately half of the batter into cocoa mix and blend.
Add the raspberry to the white batter and blend.
Put alternate layers of raspberry and chocolate into a 10 inch Bundt pan
Flick a knife though layers if more marbling is desired.
Bake at 350 F (180 C) for 50-60 minutes.
Use a tooth pick to test the cake center. Cake is ready when toothpick comes out clean.
Place tin on wire rack for 15 minutes before inverting cake onto the rack.
Let cake cool completely before applying glaze.
Add chocolate and cream into pot over low heat and stir until chocolate is melted.
Place cake on airing rack inside a cookie sheet to catch chocolate overflow
Set aside to cool for approximately 10 minutes before pouring onto cake. Glaze should be cooled until you can pour it and it slowly covers cake (not runny)
My variation of this Zebra Bundt cake. Added preserves, lowered sugar to account to preserves and increased chocolate glaze slightly.
Flecks of raspberry can be seen in cake for a more visual effect a small amount of red food coloring can be added to the white batter.
Nutritional values will change based on ingredients used.
Serving Size 1
Servings 18
- Amount Per Serving
- Calories 368
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 14g70%
- Trans Fat 0g
- Cholesterol 107mg36%
- Sodium 150mg7%
- Total Carbohydrate 37g13%
- Dietary Fiber 2g8%
- Sugars 19g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Sift flour, baking powder and salt into a bowl and set aside.
In a medium bowl add 0.5 cups of sugar, cocoa powder and water. Whisk until smooth then set aside.
In a large bowl place melted butter and remaining sugar then blend with a mixer.
Add vanilla and then eggs one at a time blending mixture well at each stage.
Beat mixture until light and fluffy.
Blend into the batter ⅓ of the flour and then ⅓ of the milk. Continue until flour and milk is blended into batter
Pour approximately half of the batter into cocoa mix and blend.
Add the raspberry to the white batter and blend.
Put alternate layers of raspberry and chocolate into a 10 inch Bundt pan
Flick a knife though layers if more marbling is desired.
Bake at 350 F (180 C) for 50-60 minutes.
Use a tooth pick to test the cake center. Cake is ready when toothpick comes out clean.
Place tin on wire rack for 15 minutes before inverting cake onto the rack.
Let cake cool completely before applying glaze.
Add chocolate and cream into pot over low heat and stir until chocolate is melted.
Place cake on airing rack inside a cookie sheet to catch chocolate overflow
Set aside to cool for approximately 10 minutes before pouring onto cake. Glaze should be cooled until you can pour it and it slowly covers cake (not runny)
My variation of this Zebra Bundt cake. Added preserves, lowered sugar to account to preserves and increased chocolate glaze slightly.
Flecks of raspberry can be seen in cake for a more visual effect a small amount of red food coloring can be added to the white batter.
Nutritional values will change based on ingredients used.
