Marble Bundt Cake
A delicious, moist cake, baked in a Bundt tin, decorated with chocolate ganache, fresh fruit and hazelnuts. It will look elegant on your dining table and will impress your guests.
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 splashguard.
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
A delicious, moist cake, baked in a Bundt tin, decorated with chocolate ganache, fresh fruit and hazelnuts. It will look elegant on your dining table and will impress your guests.
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 splashguard.
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