Marbled Orange-Chocolate Bundt Cake

“There are few things more impressive than a marbled cake. I incorporate orange zest and juice into the cake batter, and marble the batter with milk chocolate. It’s a simple stunner of a cake, best served in generous wedges with tea in the afternoon.” —Ben Mims

Sweet orange and velvety chocolate blend harmoniously in this rich pound cake.

Marbled Orange-Chocolate Bundt Cake
Recipe from Sweet & Southern by Ben Mims (Rizzoli, 2014) Yields 1 (10-inch) Bundt Cake
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Ingredients
  1. 4 ounces milk chocolate, roughly chopped
  2. 1⁄4 cup orange-flavored liqueur, such as Grand Marnier
  3. 3 cups all-purpose flour
  4. 6 tablespoons cornstarch
  5. 1 teaspoon kosher salt
  6. 2 cups unsalted butter, softened
  7. 2 1⁄2 cups sugar, divided
  8. 2 tablespoons orange zest
  9. 1 tablespoon vanilla extract
  10. 10 large eggs, separated
Instructions
  1. Preheat oven to 325°. Spray a 15-cup Bundt pan with nonstick baking spray with flour. Set aside.
  2. Set a medium heatproof bowl over a small saucepan of simmering water, making sure bowl does not touch water. Add chocolate, stirring until melted. Remove from heat; stir in liqueur until smooth.
  3. In a large bowl, whisk together flour, cornstarch, and salt. In another large bowl, beat butter, 1⁄2 cup sugar, zest, and vanilla at medium speed with an electric mixer until pale and fluffy, approximately 2 minutes. Add egg yolks, one at a time, beating well after each addition. Beat in flour mixture just until combined.
  4. In a large bowl, using clean beaters, beat egg whites at high speed until frothy. Gradually add remaining 2 cups sugar, beating until stiff peaks form. Whisk one third of egg white mixture into batter. Gently fold in the remaining egg white mixture.
  5. Fold one third of batter into melted chocolate. Pour half of remaining cake batter into prepared pan, smoothing top with an offset spatula. Pour chocolate batter into pan; top with remaining batter, smoothing top with an offset spatula. Using a knife, swirl batter to create a marbled effect. Smooth top if needed.
  6. Bake until a wooden pick inserted near center comes out clean, approximately 55 minutes. Let cool in pan 20 minutes. Invert onto a wire rack, and let cool completely.
Taste of the South https://www.tasteofthesouthmagazine.com/

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