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 frozen Thin Mints so I totally get why these are good frozen! Looks fantastic!
Ooh… I love the sound of these. If I don’t end up making them soon, I definitely will keep them in mind for Christmas cookies!
Just when I thought there wasn’t another way to enjoy a peppermint patty, you post this. Love it! They’re definitely one of my favorite candies.
I MADE HOMEMADE PEPPERMINT PATTIES WHEN I WAS LITTLE, THEY WERE A CHRISTMAS TRADITION! I REFUSE TO DO IT ANYMORE THOUGH, THE PATTIES ALWAYS FELL APART ON ME WHEN I DIPPED THEM.
THESE COOKIES LOOK DELICIOUS. I WOULD TOTALLY BE ON BOARD WITH THAT 😀
Oh YUMMY! I must make these ASAP!
These sound AWESOME! I love peppermint patty’s.
Oh yum! Peppermint Patties are my mom’s absolute favorite! I am totally making these next time I go hojme-they even look like giant patties!
these cookies looks so tasty! I`d like to have some in front of me 🙂
THese look AMAZING! My bf would totally love these! 🙂
I just wanted to say that I’ve been a silent reader for a long time and you are my go to source whenever I need an impressive dessert for a party or just when I’m craving something sweet. Every single recipe has turned out amazing! Thank you!
These look great! My high school vice principal loved peppermint patties! heh
mmm what else is in that freezer of yours? I want to come raid it!
I want! Oh my!
I visited my cousin today and she had made these cookies. She shared them with us and they were the bomb! Be careful because they are highly addictive! Rich but yummy! I will be making them.