Marbled Chocolate Chip Bundt
Bundt cakes are so much fun. I just love the pretty curves. And the crackly surface before you flip the bundt pan over. I was working from home a couple weeks ago and got an itch to bake.
I browsed for a recipe that wouldn’t require a trip to the grocery store. I was in a super lazy mood and didn’t want to deal with frosting but I wanted something cakey. This recipe fit the bill in all categories. The Marbled Chocolate Chip Bundt came out very moist and tender. It had just enough chocolate to be chocolatey, without being overwhelmingly chocolatey.
And check out this fun way to serve a bundt cake. I always think it needs to be served on a round cake stand or plate. But it doesn’t. I saw Bridget post a picture of a bundt cake where she cut and served it like this. It was one of those AHA moments where something seems so obvious I don’t know why I never thought of it myself. Just slice your bundt like always, then place them on a rectangular plate by alternating the direction of the slices of cake. So simple and elegant.
One Year Ago: Crunchy Apple Slaw
Two Years Ago: Spring M&M Pretzel Treats
Three Years Ago: Goat Cheese and Sundried Tomato Appetizers and Fauxstess Cupcakes
Four Years Ago: Summer Sqaush
Marbled Chocolate Chip Bundt
Perfectly moist and chocolatey, this cake is great for breakfast, an afternoon snack, or dessert.
Yield: 12 servings
Ingredients:
For the Chocolate Syrup
1/2 cup sugar
1/4 cup light corn syrup
1/2 cup hot water
1/2 cup unsweetened cocoa powder
1/2 tsp vanilla
For the Cake Batter
2 2/3 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, at room temp
2 cups sugar
4 eggs, at room temp
2 tsp vanilla
1 cup chocolate chips
1 cup milk, at room temp
Directions:
For the Chocolate Syrup
Whisk together 1/2 cup of the sugar, corn syrup, the hot water, and the cocoa powder in a small saucepan. Stirring occasionally, bring the mixture just to a simmer.
Remove the pan from the heat, whisk in 1/2 teaspoon of vanilla, and set aside to cool.
For the Cake Batter
Making sure the rack is in the lower third of the oven, preheat the oven to 350 F. Butter and lightly flour a 12-cup bundt pan and set aside.
In a medium mixing bowl, whisk together the salt, flour, and baking powder.
In the bowl of a stand mixer (or using a hand mixer) cream the butter and sugar until pale and fluffy (approximately two minutes).
Beat in the eggs, one at a time. Scrape down the bottom and sides of the bowl and beat in the vanilla.
With the mixer speed reduced to low, beat in a third of the flour mixture just until the flour begins to disappear into the batter. Add the milk and the rest of the flour mixture, alternating additions. Beat just until the batter is smooth, making sure not to over-process the batter. Gently fold the chocolate chips into the batter.
In a mixing bowl, divide out a third of the batter and whisk with the chocolate syrup. Set the chocolate batter aside. Pour a third of the vanilla-chocolate chip batter into the prepared bundt pan and smooth the top with a spatula.
Top the layer with the chocolate syrup batter, smoothing again with a spatula. Repeat the process with the remaining third of the batter. Using a knife or wooden skewer, lightly swirl the batters using a continuous figure 8 motion until there is a marble effect.
Bake approximately 60-70 minutes, or until a toothpick inserted into the cake comes out clean and the cake springs back when lightly touched. Cool the cake completely on a wire rack. it is important that the cake is completely cool or there may be cosmetic damage when it is inverted. Invert the cake onto a serving platter and serve.
Recipe from Burning Down the House, originally adapted from Buttercake Bakery and the Los Angeles Times
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Jen – these look phenomenal! I am pretty sure I could eat the entire batch of your cupcakes in one sitting. Thank you so much for helping Krystal and Eric celebrate Cupcake’s arrival!
beantownbaker — May 8th, 2013 @ 8:21 pm
These were definitely dangerous. People were fighting over the last one at the party I took them too.
They look delicious! Love that little cupcake stand.
beantownbaker — May 8th, 2013 @ 8:22 pm
I got it at Home Goods. Isn’t it super cute?
Nutella frosting?! Yes please!
Awww Jen, these are so gorgeous and a great way for you to get back in your baking habit!! Did you know that I had a big nutella phase during cupcake’s pregnancy…I need this frosting in my life!! Thank you for participating in my virtual baby shower. XXOO
beantownbaker — May 8th, 2013 @ 8:23 pm
You definitely need this frosting in your life. Even if you just make it to eat with a spoon. It’s SO good. Good luck with the upcoming arrival of your cupcake! (my sister is pregnant and refers to her little one as her nugget!)
These look wonderful and that nutella cloud frosting sounds phenomenal!!
I used the nutella cloud frosting on my birthday cake last year and I was blown away at how perfectly the name matched the texture! I love how perfectly smooth and fluffy it is. And yours looks absolutely perfect on top of that cupcake!
beantownbaker — May 8th, 2013 @ 8:23 pm
I know – isn’t it the perfect name for this frosting. It’s amazing.
I’d also fill these with Nutella, and use a chocolate stout cake… mmmm…
beantownbaker — May 8th, 2013 @ 8:24 pm
YUM! That’s a great idea.
Gorgeous cupcakes! It’s hard not to want a nutella cloud frosting! I just made cupcakes for the first time in awhile too, I forget how relaxing and fun cupcakes can be!
You had me at ‘Nutella’, Jen! Beautiful cuppies!
So cute and absolutely perfect!
Oh man…nutella frosting? These sound so good!
beantownbaker — May 8th, 2013 @ 8:25 pm
It tastes much better than it sounds. Trust me. I’m debating going to get the leftovers out of the fridge to snack on some…
Oh goodness, these look dangerous 😉 loving the nutella frosting!
beantownbaker — May 8th, 2013 @ 8:25 pm
They’re definitely dangerous. I was glad I took them to a friend’s house.
Those cupcakes are perfect!!!
Do i have to have a paddle and stand mixer? I only have a regular hand mixer at the moment.
beantownbaker — November 24th, 2013 @ 6:02 pm
A hand mixer probably would work just fine.