I knew I wanted to make this cake as soon as I saw it. I was feeling rather cocky and thought I could do it – no problem. I was too lazy to research or create my own recipe for the chocolate/vanilla cake, so I used one that went with the picture I found on the Pinterest.
To say I was disappointed was understatement. The cake was surprisingly hard for me to put together, even though I was following the illustrations. My cake looked like a marble cake at best. And you might notice from the cover photo that I went a little overboard with the buttering and flouring of the bundt pan.
I was also very underwhelmed by the recipe. Admittedly, I didn’t read the full blog post (that was before I started my own blog and now I read everything, just as I hope that you’re ready this!) and saw that the original poster wasn’t very happy with the recipe either. She also substituted melted butter for softened butter. I’m definitely going to remake this cake soon. I may use this recipe posted below again, but I would definitely use solid butter, buttermilk instead of regular milk, and I might use strong coffee instead of water. Please take a peek of the original post for this recipe for the illustrations of obtaining the “zebra” effect. Good luck!
- 3 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 ½ cups granulated sugar, divided
- ½ cup natural (not Dutch-processed) cocoa powder
- 6 tablespoons water
- 1 ½ cups unsalted butter, melted and cooled
- 1 ½ teaspoons vanilla extract
- 5 eggs
- ½ cup whole milk
- 6 ounces bittersweet chocolate
- ⅔ cup heavy cream
- Preheat oven to 350° F. Grease and flour a bundt pan. Sift flour baking powder and salt into a bowl. In a separate medium size bowl combine ½ cup of sugar, the cocoa powder, and water then whisk until mixture is smooth.
- Add melted butter and sugar in a stand mixer bowl fitted with a paddle attachment. Combine on medium high until mixture well blended, about 1 minute. Add vanilla and beat until combined. Add eggs one at time, mixing well after each addition. Continue to mix until it becomes light and fluffy (it will resemble pancake batter, but slightly thinner).
- Turn speed to low and add flour in three additions, alternating with the milk and mixing just until blended. Add 2 cups of the batter to the cocoa mixture and stir until blended.
- Using an ice cream scoop, pour two scoops of vanilla mixture into pan. Now alternate and pour one scoop of chocolate mixture on top of vanilla mixture. Continue to alternate between vanilla and chocolate layers until bundt pan is filled.
- Bake for 50-60 minutes or until a wooden toothpick inserted into the center comes out clean. Cool cake in the pan on a wire rack for 15 minutes. Invert the cake onto the rack and cool completely.
- Place chocolate and cream in a pan over low heat and stir until chocolate is melted. Set aside to cool for 10 minutes before using.
- Once cooled, pour the glaze on top and let glaze set, about 30 minutes.