Marble Bundt Cake
Ingredients
190 g butter, at room temperature, cubed
300 g dark brown sugar
270 ml milk
3 eggs
340 g plain flour
3 tsp baking powder
2 Tbsp cacao powder
To decorate
25 g chopped hazelnuts
15 g blanched hazelnuts, whole
260 g whipping cream
140 g dark chocolate, broken up
150 g white chocolate
50 g raspberries
50 g strawberries
Instructions
STEP 1/8
Preheat the oven to 180ºC
Grease the Bundt tin
Lift the Chef Patissier XL head and fit the heat shield
Fit the Creaming Beater to the machine
STEP 2/8
Attach the Mixer bowl to the machine
Add the butter and sugar into the Mixer bowl
Mix on speed Max for 2 minutes
STEP 3/8
Add the milk and eggs into the Mixer bowl
Mix on speed Min for 30 seconds
STEP 4/8
Sieve the flour and baking powder into a large bowl
Transfer the flour mixture into the Mixer bowl
Mix on speed Min for 1 minute
Transfer one third of the batter into a medium bowl
Add the cacao powder into the medium bowl
Whisk until thoroughly combined
Transfer half of the white cake mixture into the prepared Bundt tin and smooth out
Add the cacao flavoured batter into the Bundt tin
Stir with a chopstick to give it a marbled look
Add the rest of the white cake mixture on top and smooth the surface
Bake at 180ºC for 1 hour
Remove from the oven, but keep the oven on
Let the cake cool in the tin for about 20 minutes
Turn out onto a wire rack and let cool completely
STEP 5/8
Line a medium baking tray with parchment paper
Spread out the chopped hazelnuts and the whole blanched hazelnuts on the baking tray evenly
Bake at 180ºC for 4-5 minutes until golden brown
Remove from the oven and let cool
STEP 6/8
Attach the EasyWarm bowl to the machine, fit the Creaming Beater
Add the dark chocolate pieces and 200 g whipping cream into the EasyWarm bowl, fit the splashguard
Mix at heat setting 7 on speed Stir 1 for about 5 minutes until melted
Transfer the chocolate ganache into a medium bowl and set aside
STEP 7/8
Retrieve, clean the EasyWarm bowl fit the Creaming Beater
Attach the EasyWarm bowl to the machine
Add white chocolate and 60 g whipping cream into the EasyWarm bowl, fit the splash guard
Mix at heat setting 7 on speed Stir 1 for about 5 minutes until melted
STEP 8/8
Drizzle the cake with the white chocolate ganache
Drizzle the cake with the melted dark chocolate on sides
Sprinkle the top of the cake with the roasted chopped hazelnuts
Decorate with strawberries, raspberries and whole roasted hazelnuts
Serve
Marble Bundt Cake
Ingredients
190 g butter, at room temperature, cubed
300 g dark brown sugar
270 ml milk
3 eggs
340 g plain flour
3 tsp baking powder
2 Tbsp cacao powder
To decorate
25 g chopped hazelnuts
15 g blanched hazelnuts, whole
260 g whipping cream
140 g dark chocolate, broken up
150 g white chocolate
50 g raspberries
50 g strawberries
Instructions
STEP 1/8
Preheat the oven to 180ºC
Grease the Bundt tin
Lift the Chef Patissier XL head and fit the heat shield
Fit the Creaming Beater to the machine
STEP 2/8
Attach the Mixer bowl to the machine
Add the butter and sugar into the Mixer bowl
Mix on speed Max for 2 minutes
STEP 3/8
Add the milk and eggs into the Mixer bowl
Mix on speed Min for 30 seconds
STEP 4/8
Sieve the flour and baking powder into a large bowl
Transfer the flour mixture into the Mixer bowl
Mix on speed Min for 1 minute
Transfer one third of the batter into a medium bowl
Add the cacao powder into the medium bowl
Whisk until thoroughly combined
Transfer half of the white cake mixture into the prepared Bundt tin and smooth out
Add the cacao flavoured batter into the Bundt tin
Stir with a chopstick to give it a marbled look
Add the rest of the white cake mixture on top and smooth the surface
Bake at 180ºC for 1 hour
Remove from the oven, but keep the oven on
Let the cake cool in the tin for about 20 minutes
Turn out onto a wire rack and let cool completely
STEP 5/8
Line a medium baking tray with parchment paper
Spread out the chopped hazelnuts and the whole blanched hazelnuts on the baking tray evenly
Bake at 180ºC for 4-5 minutes until golden brown
Remove from the oven and let cool
STEP 6/8
Attach the EasyWarm bowl to the machine, fit the Creaming Beater
Add the dark chocolate pieces and 200 g whipping cream into the EasyWarm bowl, fit the splashguard
Mix at heat setting 7 on speed Stir 1 for about 5 minutes until melted
Transfer the chocolate ganache into a medium bowl and set aside
STEP 7/8
Retrieve, clean the EasyWarm bowl fit the Creaming Beater
Attach the EasyWarm bowl to the machine
Add white chocolate and 60 g whipping cream into the EasyWarm bowl, fit the splash guard
Mix at heat setting 7 on speed Stir 1 for about 5 minutes until melted
STEP 8/8
Drizzle the cake with the white chocolate ganache
Drizzle the cake with the melted dark chocolate on sides
Sprinkle the top of the cake with the roasted chopped hazelnuts
Decorate with strawberries, raspberries and whole roasted hazelnuts
Serve