MARBLE BUNDT CAKE

/ Serves 12

This cake is named after the shape of the bundt tin that it is made in. Originally thought to have been based on a European style of cake, it also became hugely popular in America in the fifties and sixties. This recipe makes a lot of cake mix and it’s therefore easier to make it using a stand mixer. The alternative is to halve the quantities and make two mixes using an electric hand whisk.

PREP: 20 minutes

BAKE: 1½ hours

475g softened unsalted butter, plus extra for greasing

475g self-raising flour, plus extra for dusting

475g caster sugar

4 medium eggs

1 teaspoon baking powder

2 teaspoons vanilla extract

3 tablespoons cocoa powder

for the chocolate ganache:

115g dark chocolate

60g double cream

25g unsalted butter

equipment:

2 litre bundt tin

1. Preheat the oven to 150°C/Gas 2. Grease a 2 litre bundt tin with butter and dust with flour.
2. Place the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat together until light and fluffy. Add the eggs one at a time and beat well after each addition.
3. Mix together the baking powder and flour. Add to the butter, sugar and egg mix along with the vanilla extract. Whisk on a slow speed for 2 minutes until all the ingredients are combined. You may have to use a spatula and scrape down the sides of the bowl, then mix again.
4. Spoon half the cake mix into a separate bowl. Fold the cocoa powder into one half of the mixture. Add spoonfuls of each mixture alternately to the prepared tin, then drag a skewer through the mixture to create a marbled swirl effect.
5. Bake the cake for 1½ hours until it is well risen. To check, insert a skewer into the deepest part of the cake – it should come out clean. Let the cake cool in the tin for 10 minutes before turning out on to a wire rack.
6. For the chocolate ganache, place the chocolate, cream and butter in a bowl and sit this over a pan of simmering water. Stir occasionally until you have a melted, smooth glossy sauce. Leave to cool slightly before using. Place a tray under the wire rack and pour the chocolate ganache over the cake. Allow the chocolate to set before slicing.