Ingredients
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150g butter, softened (this includes 20g for greasing the bundtlette moulds)
175g Molino Bongermino Dolci Flour, plus extra for the tin
125g caster sugar
3 eggs, beaten
1 tsp baking powder
1 tsp vanilla powder
3 tsp cocoa powder
3 tbsp milk
50g 44% Rio Caribe Milk Chocolate drops, chopped into rough chunks.
Snow Sugar for dusting
Bundtlette Marble Cakes | Vanilla & Chocolate Swirls
These bundtlette marble cakes are little bites of comfort, with melt in your mouth, soft sponge, swirled with rich chocolate and finished simply. They’re easy to make, beautifully patterned and perfect for sharing, gifting, or enjoying with a cup of tea!
If you haven’t baked with a Nordic Ware Bundt tin before, they’re wonderfully high-quality, with a superior thickness that promotes even baking. I’d always recommend greasing them with butter rather than anything else, making sure it’s worked into every detail of the pattern. For extra reassurance, you can also give the tin a light dusting of flour, or cocoa powder for chocolate bakes, to help ensure a smooth release.
Method
Preheat and prepare: Preheat your oven to 180°C fan. Take 20g of the butter and spread it around the bundtlette moulds, making sure to cover every part of the detailed pattern. Very soft butter and a pastry brush really help here.
Make the batter: In a stand mixer (the Ankarsrum is great for this), beat the remaining butter, then add the sugar and whisk until soft and fluffy. Add the eggs a little at a time, mixing well after each addition. Once the batter has returned to a smooth, light consistency, sift in the flour, baking powder and vanilla powder, then whisk until evenly combined.
Half the mixture: Remove half of the batter from the mixer and transfer it to a separate bowl, this will be your vanilla mixture.
Chocolate mix: With the remaining batter still in the mixer, sift in the cocoa powder and add 3 tbsp of milk. Whisk until well combined and silky smooth.
Vanilla mix: Add the chopped chocolate chunks to the vanilla mixture and gently fold them in using a spoon or spatula.
Filling the pan: Spoon alternate scoops of vanilla and chocolate batter into each greased bundtlette mould, around 4 heaped teaspoons to start (two of each flavour) I prefer a patchy marble effect rather than 2 clearly defined sections, which is why I use smaller spoonfuls. Continue filling until all the batter is evenly distributed. Use the handle of a teaspoon or a skewer to make a few gentle swirling motions to lightly marble the mixtures together.
Bake: Place the tin on the middle shelf of the oven and bake for 18 minutes, or until a skewer inserted into the centre comes out clean.
Cool: Leave the cakes to cool in the tin for 5 minutes, they should shrink slightly, making them easier to release. Turn out onto a wire rack and allow to cool completely.
Decorate: I like to keep these simple with a dusting of snow sugar, but you could go triple chocolate by melting extra chocolate and pouring it over the cakes.
