The marble Bundt cake is soft, very simple to prepare but with a taste and an even softer consistency thanks to the presence of the cream in the dough.
The processing is quite simple but the real magic is formed when the two compounds are joined inside the mold in which the Bundt cake will be cooked. The final effect is of great impact and will really be perfect for everyone.
- 1 cup 00 flour
- ½ cup cocoa powder
- ¾ cup sugar
- 4 eggs
- 1 cup cream
- ½ cup seed oil
- 1 sachet vanillin
- 16 g baking powder
Beat eggs and sugar with an electric beater or inside the planetary to obtain a well-swollen and creamy mixture. Then add the oil, giving the mixture time to absorb it well, and then the cream.
Now add the dry ingredients: the 00 flour, baking powder and vanillin. Mix well and continue to work with the whips to obtain a very compact mixture to divide into two equal parts.
In fact, in half of the dough, add the bitter cocoa powder, adding a few more tablespoons of seed oil if necessary. When the two compounds are ready, switch to the composition inside the previously buttered and floured mold. Place the white mixture first and the cocoa mixture on top.
Using a toothpick or a fork, make movements so as to mix the two compounds. You can, however, create two well-separated layers by creating the first layer with a white dough and a second one homogeneous with cocoa dough.
Place the marble cream Bundt cake in a preheated oven at 350°F for about 45-50 minutes. Always do the toothpick test to check the baking of your cake.
Store the marble cream Bundt cake up to 3-4 days under a glass jar or inside an airtight container. If you want to make the marble cake lighter replace the cream with milk.