Zebra bundt cake

Zebra bundt cake

40 ratings

Marc, graphic designer and blogger

www.baketotheroots.de

„The marbling in this cake is perfect and it's wonderfully soft. What more could you want? Find Marc at www.baketotheroots.de“

Difficulty

Easy 👌
30
min.
Preparation
60
min.
Baking
40
min.
Resting

Ingredients

Servings:-12+
360 g
cake flour
3¼ tsp
baking powder
½ tsp
salt
500 g
sugar (divided)
60 g
cocoa powder
8 tbsp
water (warm)
345 g
butter
2 tsp
vanilla extract
5
eggs
60 ml
milk
170 g
bittersweet chocolate
60 ml
whipping cream
almonds (chopped, toasted) for serving
butter for greasing
flour for flouring
chocolate malt powder (optional)
Metric
Imperial
  • 360 g cake flour
  • 3¼ tsp baking powder
  • ½ tsp salt
  • 500 g sugar (divided)
  • 60 g cocoa powder
  • 8 tbsp water (warm)
  • 345 g butter
  • 2 tsp vanilla extract
  • 5  eggs
  • 60 ml milk
  • 170 g bittersweet chocolate
  • 60 ml whipping cream
  • almonds (chopped, toasted) for serving
  • butter for greasing
  • flour for flouring
  • chocolate malt powder (optional)

Utensils

  • oven
  • cooling rack
  • large bowl
  • spatula
  • stand mixer or hand mixer with beaters
  • small bowl
  • Bundt pan (ø 26 cm/10 inch)

Enjoy with

Caffè corretto
This Italian classic — espresso with a shot of grappa — is an ideal match for this decadent cake. The espresso accentuates the vanilla and chocolate notes, while the grappa plays the ever-important role of digestif.

Nutrition per serving

Cal
627
Protein
9g
Fat
34g
Carb
72g

Step 1/6

Preheat oven to 175°C/350°F. In a small bowl, mix flour, baking powder and salt. In a large bowl, mix part of the sugar with cocoa powder, chocolate malt powder if desired, and water until smooth.
  • 360 cake flour
  •  tsp baking powder
  • ½ tsp salt
  • 100 sugar
  • 60 cocoa powder
  • 2 tbsp chocolate malt powder
  • 8 tbsp water
  • oven
  • large bowl
  • small bowl

Preheat oven to 175°C/350°F. In a small bowl, mix flour, baking powder and salt. In a large bowl, mix part of the sugar with cocoa powder, chocolate malt powder if desired, and water until smooth.

Step 2/6

Melt butter in a small saucepan. Add molten butter and sugar to a stand mixer and beat approx. 2 – 3 min. until combined. Add vanilla extract. While mixer is running, add eggs one by one until each is incorporated. Turn mixer down and add flour and milk in portions, only mixing as long as it takes to incorporate them.
  • 345 butter
  • 400 sugar
  • 2 tsp vanilla extract
  • 5 eggs
  • 60 ml milk
  • stand mixer or hand mixer with beaters

Melt butter in a small saucepan. Add molten butter and sugar to a stand mixer and beat approx. 2 – 3 min. until combined. Add vanilla extract. While mixer is running, add eggs one by one until each is incorporated. Turn mixer down and add flour and milk in portions, only mixing as long as it takes to incorporate them.

Step 3/6

Transfer approx. one third of the dough into a large bowl and combine with chocolate mixture.
  • spatula

Transfer approx. one third of the dough into a large bowl and combine with chocolate mixture.

Step 4/6

Grease and flour Bundt pan. Spoon light and dark doughs into pan in alternating layers. Bake in preheated oven at 175°C/350°F for approx. 50 – 60 min. Remove from oven and let cool in the pan for approx. 15 – 20 min. before turning the cake out onto a cooling rack.
  • butter for greasing
  • flour for flouring
  • oven
  • cooling rack
  • Bundt pan

Grease and flour Bundt pan. Spoon light and dark doughs into pan in alternating layers. Bake in preheated oven at 175°C/350°F for approx. 50 – 60 min. Remove from oven and let cool in the pan for approx. 15 – 20 min. before turning the cake out onto a cooling rack.

Step 5/6

For the ganache, chop chocolate. Add whipping cream and chocolate to a small saucepan. Stirring constantly, heat until chocolate is molten and ganache is smooth. Set aside and let cool for approx. 10 min. before pouring over the Bundt cake. Sprinkle with chopped, toasted almonds if desired.
  • 170 bittersweet chocolate
  • 60 ml whipping cream
  • almonds for serving
  • small saucepan
  • spatula

For the ganache, chop chocolate. Add whipping cream and chocolate to a small saucepan. Stirring constantly, heat until chocolate is molten and ganache is smooth. Set aside and let cool for approx. 10 min. before pouring over the Bundt cake. Sprinkle with chopped, toasted almonds if desired.

Step 6/6

When chocolate has set, cut into slices and enjoy!

When chocolate has set, cut into slices and enjoy!