Of course I came across quite a few pans that I had not used for a while, and among them was this bundt pan. I love bundt pans. Whenever I need to bake something pretty with little effort, I bake a bundt cake.
Today, feeling inspired, I decided to bake this zebra bundt cake that I had been thinking of baking for a while.
It's beautiful, isn't it?
The inside of the cake was just as pretty, as most zebra cakes tend to be.
And it was pretty effortless to make too.
Here are the step-by-step pictorial instructions on how to make this cake!
The first thing to do was to melt the butter.
While that happened, the cocoa powder, sugar and water were whisked together.
This was set aside.
The sugar was placed in a mixing bowl and the butter was added to it.
Using the paddle attachment of the mixer, I mixed this until the mixture was smooth.
The vanilla extract was added, followed by the eggs.
The flour and milk were added in the sequence flour-milk-flour-milk-flour. And mixed until just combined.
Two cups of the batter were transferred into the cocoa mixture and whisked to combine.
I used an ice cream scoop to ladle the batter (alternating between the light and dark batters) into a greased bundt pan.
The cake was baked and then cooled for about 15 minutes in the pan.
Before it was transferred onto a wire rack to cool completely.
To make the glaze, heat the cream until bubbles start to form at the edges. Add the chocolate and leave it for a couple of minutes.
Whisk until all the chocolate had melted. Let the mixture rest for about 10 to 15 minutes so it would slightly thicken.
Place a baking sheet below the wire rack, and use the whisk to drizzle the chocolate on the cake.
Just let the chocolate flow over the cake.
This is easy.
And oh-so-pretty.
And it is delicious!
Do you need any more reason to make this?
A Flash Giveaway!
I really detest the flimsy containers that eggs come in these days so I always keep my eggs in Lock & Lock egg containers. These great containers protect the eggs and I no longer worry about breakages and spillage! If you'd like to win one, complete the Rafflecopter below!
a Rafflecopter giveaway
Giveaway ends on Tuesday, August 19, 2014 at 12:00 a.m. Pacific time. The winner(s) will be selected by random.org and contacted by email. If there is no response after 48 hours, another winner will be selected. Open to overseas entrants.
RECIPE
Zebra Bundt Cake (Serves 12-16)
Adapted from The Cake Book by Tish BoyleNote: This is enough to fill one 12-cup Bundt pan. You can halve the recipe to fill a 9x5-inch loaf pan.
Ingredients:
For the Cake:
3 cups (300g) cake flour
2 teaspoons (8g) baking powder
½ teaspoon (3g) salt
2 ½ cups (500g) caster sugar, divided - I reduced the sugar by 50%
½ cup (59g) natural (not Dutch-processed) cocoa powder
6 tablespoons (90ml) water
1 ½ cups (340g) unsalted butter, melted and cooled
1 ½ teaspoons (7.5ml) vanilla extract
5 large eggs
½ cup (120ml) whole milk
For the Chocolate Glaze:
6 ounces (170g) bittersweet chocolate
⅔ cup (160ml) heavy cream
Method:
For the Cake:
1. Sift flour baking powder and salt into a bowl; set aside.
2. In a separate medium size bowl add in ½ cup of sugar, the
cocoa powder, and water then whisk until mixture is smooth; set aside.
3. Place melted butter and sugar in a stand mixer bowl fitted
with a paddle attachment. Beat on medium high until mixture is blended, about 1
minute. Add in vanilla and beat until combined. Add and beat eggs one at time,
mixing well after each addition. Once all eggs are added, beat mixture until it
becomes light and fluffy (it will resemble pancake batter, but slightly
thinner).
4. Turn mixer speed down to low and add the flour in three
additions, alternating with the milk in two additions and mixing just until
blended.
5. Add 2 cups of the batter to the cocoa mixture and stir until
blended.
6. 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.
7. Bake zebra pound cake for 50-60 minutes at 350°F (176°C) or
until a cake tester 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.For the Chocolate Glaze:
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.
To Assemble:
Pour the glaze on top and let glaze set, about 30 minutes.
Slice and serve.
This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe
beautiful cake ! love your bakes
ReplyDeleteThanks!! :D
DeleteJOINED!!! :D
ReplyDeleteDiana, where can I buy a Bundt pan? It's so hard to find in Malaysia. :( Any recommended online shops that do international shipping?
I will PM you :)
DeleteDiana, that is a gorgeous Zebra Bundt Cake! And wow, that chocolate glaze is really yummeh! I would be licking the whisk and bowl afterwards LOL!
ReplyDeleteI did lick the whisk. But don't tell anyone. SHHHHHHHHHHHH!
DeleteLovely chocolaty zebra bundt cake ... but aiyoh 340g butter ! ... 250 caster sugar ! Okay I'll just drool my saliva ... cannot even have a bite cos can't zip up my skirt or pants liao!
ReplyDeleteThis is a big cake though. It can easily feed 16. Easily.
DeleteHi Diana! Can I check with you where did you get the heavy cream that you're using? Can i sub it with emborg whipping cream? TIA!!!
ReplyDeleteHi Xinyi, yes you should be able to use that. Those Presidents or Spingfield cream can be used too!
DeleteHi Diana, this is a very pretty cake.
ReplyDeleteLook sooooooo awesomely delicious with chocolate glaze.
Thank you so much :) :) :)
DeleteHi...lovely cake.. Wanna try baking.. The sugar is 250g?
ReplyDeleteyep! That was what I used.
DeleteHi Diana I made this!!! Beautiful yunmy cake... Qn.... What type of cream do I use? Where can I get it.... I didnt use any this time...
ReplyDelete