Holiday Marble Bundt Cake

Happy New Year y’all!
What a rough year 2020 has been, I’m pretty sure we all agree that it’s the kind of year that belongs in the rearview mirror and we’re all glad to put it behind us.
But before we dive into the new year plans, goals, and resolutions I think it's important to look back and to highlight to yourself the good things that have also happened throughout the year.
I for one originally set my reading challenge to 30 books but with the lockdowns I’ve been reading far more than anticipated and I ended up finishing 54 books (with a good mix of fiction and non-fiction books.) It's a small feat that probably means nothing to anybody, but I am very happy with it.
I took up rope jumping as an alternative to running outdoors and I soon learned it’s a great cardio workout, and I was able to nail the double under after a little over a month of practice.
I've also cleared out my closet and house of a ton of stuff that was crowding out my life, which was good.
Last, but not certainly least, I’ve cooked/baked a ton of good stuff.


Anyways, the very last thing I baked in 2020 was this Holiday Marble Bundt Cake.
I’ve decided to share it with you because (1) it turned out pretty amazing even though I’ve messed the marble part and (2) even though it’s cake and admittedly not the healthy food I usually go on about and that I typically like to present on my blog; a ridiculously good dessert creates a room full of giggles, cheers, and maybe even cartwheels of joy which may indeed be healthy for the mind, body, and soul not to mention a great way to start a new year.


The cake is tender and most, with a good balance of vanilla and chocolate. It’s pretty simple to put together as far as cakes are concerned.
The chocolate cream cheese frosting is not mandatory but it’s a revelation, so much that I think I will use it in the future in other recipes.
It’s a great cake for breakfast, perfect to go with your afternoon tea, and it can also be served as a dessert. I’ll let you decide.
I made it on December 30th, brought it to a luncheon on January 1st and everyone raved, including my friend Tony who is the pickiest eater of all time. If that is not a testament of how delicious this cake is then I don't know what is!

Holiday Marble Bundt Cake                                                                                                                 Print this recipe!
Adapted by NYTCooking

Ingredients
Serves 14

Cake

¾ cup / 170 gr butter, at room temperature
2 ½ cups / 300 gr flour (I used half whole wheat half all purpose)
1 ½ teaspoons baking powder
¾ teaspoon baking soda, divided
½ teaspoon salt
1 ⅔ / 340 gr cups sugar + 1 tablespoon
1 cup milk (or buttermilk)
1 teaspoon vanilla extract
3 eggs, lightly beaten
1 oz / 28 grams dark chocolate

Chocolate Icing

6 oz / 170 gr cream cheese, softened
2 oz / 57 gr dark chocolate, melted
3 cups / 360 gr confectioners’ sugar

Directions

Preheat the oven to 350°F (175°C) and place a rack in the middle. Grease a Bundt pan (or a 9-inch tube cake pan) with butter and flour, set aside.
In a medium bowl sift flour, baking powder, baking soda , salt, and sugar.
Add butter and mix using a hand mixer fitted with the paddle attachment, on low speed until well blended; do not beat. Alternatively, you can use a stand mixer fitted with the paddle attachment.
Add milk (or buttermilk) and vanilla extract and stir into the flour mixture until just blended.
Add eggs, one at a time, until incorporated. Set aside.
Melt 1 ounce of chocolate in a medium heatproof bowl set over a pot of simmering water.
Remove from the heat, add the remaining ¼ teaspoon of baking soda, 1 tablespoon sugar, and 2 tablespoons of very hot water.
Whisk together until blended. Fold in 1 cup of the batter into the chocolate mixture, to create the chocolate batter.
Pour the batter into the prepared pan, alternating the yellow and the chocolate batters (beginning with the yellow batter and ending with the chocolate batter.)
Run a sharp knife through the batter to marble it.
Bake for 45 minutes but start checking it at the 35 minutes mark, the cake should be soft in the middle, just barely bouncing back when touched.
Remove from the oven and let cool at least 30 minutes before unmolding on a plate.
To make the icing: Melt chocolate in a medium heatproof bowl set over a pot of simmering water.
In a bowl using a hand mixer fitted with the paddle attachment (or using a stand mixer fitted with the paddle attachment) combine the cream cheese and sugar and beat for about 3 minutes, until fluffy.
Add melted chocolate and continue beating until the icing comes together. If the mixture is too stiff, you can thin it by adding cold milk, one tablespoon at a time, until it reaches a spreadable consistency.
When the cake has cooled, spread icing over the top and sides.
Store cake in an airtight container in the refrigerator for up to a week.

Nutrition facts

One serving without icing yields 248 calories, 12 grams of fat, 32 grams of carbs, and 3 grams of protein.
One serving with icing yields 410 calories, 18 grams of fat, 50 grams of carbs, and 4 grams of protein.