Double Chocolate Swirl Bundt Cake is decadent and delicious! Now I know what you’re thinking. Am I dreaming? Double chocolate swirls in a bundt cake? Yes…it’s happening!
Swirls are just too pretty to look at in cakes. They may make them almost too pretty to dig into. Almost! I was thrilled when it was time to think about a swirly cake for June’s #BundtaMonth.
The possibilities were endless. I honestly was swirling in the direction of something fruity. But I just made a berrilicious bundt last month. It had to be something different. How about a streusel swirl? Yes, that would be incredible. I had that problem again. I was dreaming about a cake I saw in the May issue of Cooking Light. I still didn’t get to the strawberry pound cake they featured. I immediately baked the chocolate one. I even baked this cake for Swirly June weeks ahead. That rarely happens…I guess the swirls were too difficult to resist!
Here’s how you can join the #BundtaMonth party:
Bake your Bundt for the Swirly June theme.
– Get inspired by swirls and bake us a Bundt for Swirly June.
– Post it before June 30, 2013.
– Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Double Chocolate Swirl Bundt Cake)
– Add your entry to the Linky tool below – Link back to both Lora and Anuradha’s announcement posts.
That’s it! Join in the Swirly fun all June!
some notes on the cake: I’ve seen some people say they don’t know how to create the swirl or they’re afraid to do it. It is a really simple technique with such pretty results. As long as you have your two batters ready to go in your pan, you just gently create some swirls with a butter knife.
Then you let the baking magic do the work and soon you will have a gorgeous and very swirly cake! I smoothed down the batter with a spatula after I swirled around with the knife.
I had to throw in a little bit of espresso to the chocolate. I enjoy the delicate coffee flavor. You can omit that step if you’re not interested in a little coffee kick. As for the texture of this cake, it is a little firmer than my other bundts I typically make. Nobody complained. I baked this a 2nd time and brought it to a dinner party. Everyone loved it! If you don’t happen to have any whole-wheat pastry flour, go ahead and use all-purpose. Don’t let that stop you from making this cake. You must make it and smile when you cut the first slice and see the gorgeous swirls.:)
- 1 3/4 cups sugar
- 1/3 cup canola oil
- 6 tablespoons butter, softened
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup whole-wheat pastry flour (if you don't have whole-wheat pastry, use all-purpose flour)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 1/4 cup milk
- 1 teaspoon canola oil
- 1 ounce chopped bittersweet chocolate
- 2 tablespoons unsweetened cocoa
- 1 Tablespoon espresso
- 2/3 cup powdered sugar
- 2 tablespoons 2% reduced-fat milk $$
- 1 tablespoon unsweetened cocoa
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- Preheat oven to 350F. Grease and flour your bundt pan (regular 10 cup bundt pan). I personally prefer to use baking spray for bundt pans.
- Combine first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, beating until incorporated. Stir in 1/2 teaspoon vanilla.
- In a large bowl, combine flours, powder, soda, and salt. In a small bowl, combine sour cream and 1/4 cup milk. Add flour mixture and sour cream mixture alternately to butter mixture, beginning and ending with flour mixture. Stop mixture to scrape down the sides of the bowl with a spatula to incorporate all the ingredients.
- Combine 1 teaspoon canola oil and chopped bittersweet chocolate in a microwave-safe dish. Microwave at HIGH for 1 minute, stirring every 20 seconds until smooth. Stir in 2 tablespoons cocoa and the espresso. (if you don't have a microwave like me...do this with a double boiler over medium heat). Remove 2 1/2 cups vanilla batter; add to chocolate mixture, and stir.
- Spoon in the batters alternately to the bundt pan. With a butter knife, gently swirl the batters together. Not too many swirls or you will ruin the pretty design.
- Bake for 50-55 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 15 minutes. Remove from pan; cool on wire rack.
- Combine powdered sugar, 2 tablespoons milk, 1 tablespoon cocoa, 1/4 teaspoon vanilla, and 1/8 teaspoon salt; stir until smooth. Drizzle glaze over cake.