I bought myself a bundt pan at a thrift store when we visited Sacramento a while back and I decided to break it in with a marble cake. This recipe was adapted liberally from NPR’s The Splendid Table. The flavor is nice, but I overcooked it a bit and so, sadly, it was dry. See all those little crumbs all over the place …
Jordan was left with the terrible task of cleaning the bundt pan after I unmolded the cake. He tells me it was a real pain. Next time, I’ll just make this cake in a loaf pan. Added bonus: it’s harder to overcook things when they’re in a loaf pan. Sadly, that bundt pan might be heading back to the thrift store. You’ve got to be cut-throat when space is a premium (and when you’ve got an antiquing habit).
Marble Gugelhupf, adapted from NPR’s The Splendid Table
3 oz high-quality bittersweet chocolate, finely chopped (I like Scharffen Berger)
2 cups cake flour
2 t baking powder
1/2 t salt
1/2 cup milk
2 t vanilla
2 sticks of butter
1 cup powdered sugar
6 large eggs, separated
1/3 cup granulated sugar
Preheat the oven to 350 degrees. Coat a pan with butter and flour.
Over a double boiler or in the microwave, melt the chocolate. In a medium bowl, mix the flour, baking powder and salt. In a liquid measuring cup, mix the milk and vanilla.
In the bowl of a stand mixer, beat the butter until light and fluffy. Beat in the powdered sugar. Then beat in the egg yolks one at a time.
In a separate bowl, beat the egg whites until soft peaks form. Add the sugar and beat until stiff. Stir 1/3 of the whites into the batter to lighten it. Fold the remaining egg whites into the batter. Pour 1/3 of the batter into the chocolate and stir to combine.
Pour 1/3 of the vanilla batter into the mold. Top with the chocolate batter and then with the remaining vanilla batter. Use a knife to swirl the batters together into marbled goodness. Pretty, huh?
Bake 45 minutes – 1 hour, until a toothpick inserted into the center comes out clean.