Chocolate Marble Bundt Cake  Recipe with Mocha Glaze

Chocolate marble cake with mocha glaze

Name: Chocolate marble cake with mocha glaze
Total time: 1 h 25 min
Yield: Serves 12
Ingredients: 100g butter softened, plus a little for the tin; 150g self-raising flour plus a little for the tin; 75g 72% dark chocolate chopped; 150ml milk; 250g light muscovado sugar; 2 eggs; 25g good-quality cocoa; 125g butter softened; 180g golden caster sugar; 2 eggs; 180g self-raising flour; 150g soured cream; a few drops vanilla essence; 6 tbsp icing sugar; 3 tbsp good-quality cocoa; 1 tbsp very strong coffee freshly made

Lulu Grimes

Published: March 20, 2017 at 10:11 AM

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Serves 12

Easy

Total time: 1 hr and 25 mins

+ cooling

A star rating of 5 out of 5.1 ratingRate

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This chocolate marble cake with mocha glaze looks really impressive and tastes just as good. Enjoy a slice of this pretty swirled sponge with your afternoon cuppa

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Alternatives

Complete the dish

Bake this pretty chocolate marble cake, then check out our classic marble cake, chocolate fudge cake, black velvet cake, chocolate Guinness cake and chocolate drip cake.

Ingredients

Nutrition

CHOCOLATE CAKE

100g butter

softened, plus a little for the tin
150g self-raising flour

plus a little for the tin
75g 72% dark chocolate

chopped
150ml milk
250g light muscovado sugar
2 eggs
25g good-quality cocoa

VANILLA CAKE

125g  butter

softened
180g  golden caster sugar
2 eggs
180g self-raising flour
150g soured cream
a few drops vanilla essence

CHOCOLATE GLAZE

6 tbsp icing sugar
3 tbsp good-quality cocoa
1 tbsp very strong coffee

freshly made

Nutrition: per serving

kcal514
fat23.6g
saturates13.9g
carbs67g
fibre2.6g
protein6.9g
salt0.7g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4. Butter a 2-litre bundt tin and dust it with flour. Heat the chocolate and milk together and stir until smooth. Beat the butter with the sugar until it’s light and fluffy, then beat in the eggs, followed by the chocolate mix. Beat in the flour and cocoa.
step 2

To make the vanilla cake, beat the butter and sugar until fluffy, then beat in the eggs one by one, adding a little flour after each egg. Beat in the soured cream, remaining flour and vanilla, adding a spoonful of milk if you need to.
step 3

Spoon alternate blobs of chocolate and vanilla cake into the tin and, when it is full, push the handle of a wooden spoon down into the middle of the batter and drag it around the central spindle once.
step 4

Bake for 45-50 minutes, or until a skewer comes out clean. Cool in the tin for 5 minutes, then turn out onto a rack.
step 5

To make the glaze, mix the icing sugar and cocoa with the coffee to make a smooth, runny glaze, adding a little more water if you need to. Brush or spoon all over the cake while it’s still warm.

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Authors

Lulu GrimesManaging editor

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