The minute I opened the “Baked” book, I knew I wanted attempt the infamous Sweet & Salty Cake. I even spoke to Sassy who offered some tips and advice about making the cake, which was so sweet of her. I went out and spent big bucks on heavy cream, butter, fleur de del, and good chocolate.
But, I got lazy. I could make up numerous excuses, pretending that I got super busy and blah blah blah. I procrastinated, and procrastinated, and lo and behold, the cream expired without even being open. What a waste of $2.99! I think my reluctance to attempt this recipe coincided with my overall burned-out attitude toward most ktichen adventures, so it was nothing against the book or the recipe. In fact, it still looks allluring and delicious and I will probably try my hand at that cake in a cople of months once I conjure up enough mojo to do it right. I didn’t want to shame the Baked boys and their glorious cake.
In the meantime, let me tell you about this simple Marble Bundt Cake. I know I baked alot of these homey cakes but there is just something about them. They don’t intimate me and I tend to remain anxiety-free when baking them, which is a good thing. Plus no one turns down a slice of a moist sour cream cake with swirls of chocolate in between.
Seriously, no one.
Bundt cakes are the national picnic dessert, in my opinion. They wrap up well, taste even better after a couple of days, and can be eaten as breakfast/lunch/dinner/dessert/midnight snack. Basically, you can chow down on a Bundt cake 24/7. And it seems that I am not the only one who loves Bundt cakes, although Kristin’s Peanut Butter Bundt Cake is like heaven in bundt form. To me, the Bundt cake is like the quiet shy ugly duckling in a room full of princesses. No one expects anything out of it, but if you give it time to bloom and develop, it will impress you. That is the best way to describe this cake. I didn’t think it would be such a great baked good but those Baked boys know their stuff.
The medley of the tangy sour cream cake with the gooey chocolate cake creates such a pleasing cake, and it looks adorable too. The key to making good swirls lies in the figure 8. Using a butter knife, make figure 8′s all over the cake, reaching deep to bring up the chocolate batter. Don’t worry about mixing it too much though because the chocolate will incorporate itself upon baking.
I dedicate this cake to a lovely lady in New York City who inspired me to start this blog. I’ve never met her nor have I ever chatted with her, but I’ve followed her since the very first post and right now, she is going through a hard time. It’s so strange how connected you can feel to all these people that you “meet”through blogs but I consider some of you all my friends. We laugh, we cry, we chat. It’s nice to know that something good can come from typing away in these posts. I am sending all kinds of love and good wishes her way as she tries to get through these rough waters. Life can be one big bitch and if you don’t have friends and some good damn cake to turn to, how else can you get by?
Marble Bundt Cake
Origin: “Baked” by Matt Lewis and Renato Poliafito
Yield: 1 10-inch bundt cake
Prep Time: 30 minutes
Cooking Time: 1 hour
Inactive Prep Time: 30 minutes
For the Chocolate Swirl
● 6 ounces dark chocolate, coarsely chopped
● 1 tsp unsweetened dark cocoa powder
For the Sour Cream Cake
● 3 1/2 cups all-purpose flour
● 1 1/2 tsp baking powder
● 1 1/2 tsp baking soda
● 1/2 tsp salt
● 1 cup (2 sticks) unsalted butter, soft but cool, cut into 1-ich pieces
● 2 1/4 cups sugar
● 4 large eggs
● 16 ounces sour cream
● 1 1/2 tsp vanilla extract
Make the Chocolate Swirl:
In the top of a double broiler over simmering water, melt the chocolate. When the chocolate is completely smooth, add the cocoa powder and whisk until thoroughly incorporated. Remove the bowl from the heat and set aside.
Make the Sour Cream Cake:
Preheat the oven to 350℉. Spray the inside of a 10-inch bundt pant with nonstick cooking spray.
Sift the flour, baking powder, baking soda, and salt together into a medium bowl.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and ribbonlike. Scrape down the bowl and add the sugar. Beat until the mixture is smooth and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the bowl and mix for 30 seconds.
Add the sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated. Do not overmix.
Pour one third of the cake batter into the chocolate swirl mixture. Use a spatula to combine the chocolate mixture and the batter to make a smooth chocolate batter.
Spread half of the remaining plain cake batter in the prepared pan. use an ice cream scoop to dollop the chocolate cake batter directly on top of the plain cake batter. The dollops will touch and mostly cover the plain batter, but some plain batter will peek through. Use a butter knife to swirl the chocolate and plain batter together. Pour the remaining plain batter on top of the chocolate layer and smooth it out. Once again, use the knife to pull through the layers to create a swirl.
Bake in the center of the oven for about 1 hour, rotating the pan halfway through the baking time, or until a sharp knife inserted in the center of the cake comes out clean.
Remove from the oven and let the cake cool in the pan on a wire rack for 30 minutes. Use a knife to loosen the edges of the cake and invert it onto the wire rack and let cool. Serve warm or at room temperature.
The cake will keep for three days, tightly covered, at room temperature.