Christmas Marble Bundt Cake
Create a show-stopping Christmas Marble Bundt Cake! A moist, swirled dessert with rich chocolate and vanilla, topped with melted chocolate. Perfect for festive gatherings, this easy-to-make cake is a delicious centrepiece for your holiday table.
preparation: 10 minutes
making: 55 minutes
total: 1 hour(s) 05 minutes
servings: 12 pieces
nutrition: 365 calories per serving
cuisine: German
Ingredients
- 3 eggs
- 100g soured cream
- 200g white granulated sugar
- 200ml vegetable oil
- 1 tsp of vanilla extract
- 220g self-raising flour how to?
- 1 tsp of baking powder
- 2 tbsp milk
- 2 tbsp cocoa powder
- 1 tsp of butter, for greasing
- 3 tbsp of breadcrumbs
For topping
- 100g cooking Chocolate
For decorating
- sugared fresh cranberries
- A few sprigs of fresh rosemary
Method
Preheat the oven to 170°C (fan-assisted).
Prepare a bundt cake tin by spreading butter inside it, including the chimney. Then sprinkle it with fine breadcrumbs; this will make it easier to remove the cake after baking.
For this recipe, I used a cake tin with a chimney approximately 2L in capacity (23.4D x 27W x 11.5H).
Crack the eggs in a large mixing bowl. Use an electric whisk to mix for a while, then add the soured cream and continue mixing to combine.
Add the sugar and mix until it dissolves. Then, add the vanilla extract and oil and mix all the ingredients.
Sift the flour with the baking powder and add it to the mixture. Mix until well combined.
Divide the mixture into two parts, more or less equally.
Leave one part light, and add the cocoa powder and two tablespoons of milk to the other. Mix until well combined.
Using a spoon, alternately place the light and cocoa batter into the bundt cake tin.
Once both colours are used up, swirl the colours together with a wooden stick.
Bake for 50-55 minutes at 170°C, or until a skewer inserted into the cake comes clean.
After baking, allow the cake to cool completely before removing it from the tin.
Melt the chocolate and pour it over the cake. Decorate as desired.
