by Rebecca on November 15, 2011
For The Food Librarian‘s annual I Like Big Bundts in celebration of National Bundt Day (today! November 15), I decided to make this neapolitan marble bundt from See You in the Morning. I’ve had it bookmarked for awhile (along with a lot of other bundt cake recipes) and thought this was the perfect opportunity to try it out.
The cake is moist and dense, but I found the chocolate flavor a little overwhelming. After I mixed the melted chocolate with the batter, it got very stiff and was a little difficult to work with. I think I would try something else next time for the chocolate flavor, but I’m not sure what just yet. Another problem I encountered was overflow. There was slightly too much batter in the pan and overflowed a bit, we were able to save the cake though!
Neapolitan Marble Cake
From See You in the Morning, originally adapted from Baked’s Marble Bundt Cake
- 3 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, soft, cut into pieces
- 2 1/4 cups sugar
- 4 large eggs
- 16 oz sour cream
- 2 tsp vanilla
- 6 oz dark chocolate (60-72% cacao), chopped
- 1 tsp unsweetened dark cocoa powder
- 1/2 cup diced strawberries
- 1 tbsp strawberry preserves
a few drops of pink coloring
Make chocolate swirl: in the top of a double boiler over simmering water or in microwave, melt the chocolate. When it’s completely smooth, add the cocoa powder. Remove from heat and set aside.
Preheat oven to 350. Spray the inside of a 10 inch bundt pan. Sift the flour, baking powder, baking soda, and salt. In the bowl of an electric mixer fitted with paddle attachment, cream the butter until smooth. Scrape down the sides and add the sugar. Beat until smooth and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down bowl and mix. Add the sour cream and vanilla and beat until just incorporated. Add the dry ingredients in 3 additions. Do not overmix!
Pour 1/3 of batter into the chocolate and combine. Fold strawberries and preserves into another 1/3 of batter. Plop large spoonfuls of 3 batters into pan. Then use a butter knife to pull through the layers and make swirls. Bake in the center of the oven for about an hour, rotating halfway through.
Let cake cool in the pan for a bit and then invert.
Bonus Bundt: Chocolate Pistachio Bundt
I’ll post the recipe for this one tomorrow!