Chocolate & almond marbled bundt cake

Name: Chocolate & almond marbled bundt cake
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 12
Cuisine: Global
Ingredients: 180 grams butter, softened, plus extra for greasing; 225 grams caster sugar; 1 teaspoons almond extract; 2 teaspoons baking powder; 180 grams plain flour; 75 grams ground almond; 3 larges eggs; 2 Tbsps milk; 3 Tbsps cocoa powder mixed with 3 tbsp hot water to make a paste; 100 grams dark chocolate chip; 30 grams icing sugar, to dust; 2 liters (or bigger) bundt cake tin

Chocolate & almond marbled bundt cake requires roughly 1 hour and 10 minutes from start to finish. This recipe makes 12 servings with 709 calories, 12g of protein, and 22g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. Plenty of people really liked this dessert. Head to the store and pick up milk, flour, baking powder, and a few other things to make it today.

Instructions

Heat the oven to 180C/160C fan/gas

Equipment you will use

Oven

Thoroughly brush a 1.5 litre bundt tin with melted butter.

Ingredients you will need

Butter

Cream the butter and sugar together until light and fluffy. Stir in the almond extract.

Ingredients you will need

Almond Extract

Butter

Cream

Sugar

Mix together the baking powder, flour and ground almonds. Beat in one egg at a time, adding a spoonful of the flour mixture in between. Repeat until all three eggs have been added, then fold in the remaining flour mixture and stir in the milk.

Ingredients you will need

Almond Meal

Baking Powder

All Purpose Flour

Egg

Milk

Spoon half of the cake batter into a separate bowl and mix in the cocoa paste.

Ingredients you will need

Cocoa Powder

Equipment you will use

Bowl

Add the chocolate chips to the other half of the mixture.

Ingredients you will need

Chocolate Chips

Add spoonfuls of each of the batters alternately to the tin and drag the handle of a teaspoon through the mixture to create a marbled effect.

Bake for around 40 minutes and then test the cake to see if a skewer inserted into the deepest part comes out clean. The cake will take 40 - 50 mins, depending on the proportions of your bundt tin.

Equipment you will use

Oven

Skewers

Let the cake cool in the tin for 10 minutes before turning out onto a cooling rack. Once cooled, dust the cake with a little icing sugar.

Ingredients you will need

Powdered Sugar

Equipment you will use

Wire Rack

Equipment

Ingredients

Servings:

180grams

butter, softened, plus extra for greasing 225grams

caster sugar 1teaspoons

almond extract 2teaspoons

baking powder 180grams

plain flour 75grams

ground almond 3larges

eggs 2Tbsps

milk 3Tbsps

cocoa powder mixed with 3 tbsp hot water to make a paste 100grams

dark chocolate chip 30grams

icing sugar, to dust 2liters

(or bigger) bundt cake tin

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Bundt Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.