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. 
I love it! Where did you get the jars? Now I totally wanna do this for xmas gifts!
/Clara
I looked everywhere and just couldn’t find them. I ended up ordering them from Amazon. They weren’t very cheap so that was a bummer…
Ah bummer. What size are the jars? I wonder if Ikea would have them? Whats the amazon link?
/Clara
I ordered them from here. You want the wide mouth jars so the cupcakes fit and the 1/2 pint size is perfect.
The yellow cupcakes didn’t rise much so I added more frosting to fill the jar and the chocolate ones rose quite a bit so they had less frosting. My sister said that the chocolate one had the perfect amount of frosting or could use a smidge more, so you want a cupcake that has at least a small dome.
haha, i’ve never seen that before 🙂 love it!
OH FUN! I’ve seriously always thought about doing this and never did. I’m starring this post to remind myself at Christmas. Too cute!!
I have been dying to try this ever since I saw it last year on someone else’s blog. They actually baked the cake in the jar and then iced it like a cupcake. I am going to have to order some of those iddy jars! Too cute!
Hmmm…might have to do this for Christmas instead of those “ingredients in a jar” thing we were thinking of.
I really want to try this, but I keep reading online that you shouldn’t put frosting in the jar because it will get moldy by the time it reaches its destination. I’m sure you would have heard if it was moldy when it got to your friend right? I would just be so embarrassed if that happened. Any help?
Renee – I’ve done this twice and both times haven’t heard of any mold. I froze the cupcakes/frosting in the jars prior to shipping them. I also shipped in the winter. My one sister even didn’t go get her package from the office until a week after it arrived and it was still good. I would guess she ate her cupcakes about 10 days after I sent them. I’m not sure if shipping in warm weather will have an impact on potential mold…
Alright I’ll definitely give it a try then. It will make for a very good Easter present for my faraway friends =)
Oh that’s a good idea!! I might have to order some more jars and do the same myself…
What a clever idea! I would love to get a cupcake in the mail! 🙂 Maybe I’ll send out Valentine’s Day Cupcakesnext year!
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Love these!! We have featured you on our blog. http://cutecupcakesallthetime.blogspot.com
Did you freeze them before shipping? The jars looked frosted…
beantownbaker — February 24th, 2013 @ 10:21 am
I did freeze them. They defrosted as they were shipped. I’ve done it with and without the freezing depending on the weather and whatnot.
What shipping method did you use? Overnight or Express???