Feb 2, 2010

Chocolate Chip Marble Bundt Cake

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You guys.

Well.

So.

Hmmm.

Clearly, there is nothing else to say, except THIS CAKE IS STUPID DELICIOUS.


The recipe for this behemoth of a baked good I like to call a Chocolate Chip Marble Bundt cake is from a charming little bake shop in Los Angeles called Buttercake Bakery. Remember when I told you about my recent sippy cup-free weekend down in LA and how Sara and I got into some serious cupcake sampling? Well, one of the bakeries we stumbled into was Buttercake, and as luck would have it, the owner Logan was there that day and naturally, Sara is friends with her. (If you ever go somewhere with Sara, you will find this is often the case.)

Anyway, this isn’t the kind of place where you’ll find crazy novelty flavors like Green Tea Yuzu buttercream or giant celebration cakes draped with wacky shades of fondant and loaded with dynamite. No, this place is all about turning out comfort desserts like those fantastic signature recipes of churchgoing Southern women and then doing them one better.

Take this completely insane cake, for example. If you are in search of an absolute celebration of butter and chocolate, well, then, my friend, I think we’ve arrived at your personal Mecca. The batter for this cake is like a lighter version of a pound cake, rich with butter and vanilla, craveworthy all by its lonesome. And that’s before you fold in the chocolate chips. Oh, no, you heard me right. And. And!

Then you take out some of the chocolate chip-studded batter and whisk into it in an obscenely chocolatey syrup that gets all swirled into the mix and bakes up like fudgy brownie cake tunneling through the whole thing. If I was anymore serious I would be a heart attack, people. I couldn’t make this stuff up if I tried.

The resulting cake is the sort of baked good that comes up every once in a great while here in the Piece of Cake kitchen, which is to say that I had a major crisis of conscience upon tasting it. Half of me wanted to disappear into a dark corner of the garage with the cake stand and a fork so I could mow the whole thing in private. The other half knew I shouldn’t hide this light under a bushel–a Bundt cake epiphany as glorious as this was meant to be shared with the world. In the end, I gave a nod to the latter, swiftly lopping off half the cake for my husband’s office, leaving a mere half the cake for me to have my way with while doing the former. But you do what you want.



Chocolate Chip Marble Bundt Cake
Adapted from Buttercake Bakery and the Los Angeles Times

Use the butter wrappers to grease the pan before dusting it with flour. And as much as you’ll want to devour this cake ASAP after baking, give it a couple hours to really cool and rest out of the pan before serving–the flavor and texture is well worth the wait. This cake stays extraordinarily moist for days on end kept in a cake dome at room temperature.

Serves 12 to 16

2 1/2 cups sugar, divided
1/2 cup unsweetened cocoa powder (I like Valrhona)
1/4 cup light corn syrup
2 1/2 teaspoons pure vanilla extract, divided
2 2/3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
4 large eggs, at room temperature
1 cup milk, at room temperature
1 cup semisweet chocolate chips (I like Ghiradelli)

In a small saucepan, whisk together 1/2 cup of the sugar, the cocoa powder and corn syrup with 1/2 cup hot water. Bring just to a simmer, stirring occasionally. Remove the pan from the heat and whisk in 1/2 teaspoon of vanilla. Set aside.

Position a rack in the lower third of the oven and preheat it to 350 degrees. Butter and lightly flour a 12-cup bundt pan.

In a medium bowl, whisk together the flour, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the remaining sugar until light in color and fluffy, about two minutes. Beat in the eggs one at a time until thoroughly incorporated. Scrape down the bottom and sides of the bowl. Beat in the remaining vanilla.

Reduce the mixer speed to low, and beat in a third of the flour mixture just until the flour begins to disappear into the batter. Beat in half the milk. Beat in another third of the flour, then the rest of the milk, and finish with the remaining flour until the batter is smooth. Stop the mixer and gently fold in the chocolate chips.

Scoop out a third of the batter into a medium bowl, whisk in the chocolate syrup and set aside. Pour another third of the batter into the prepared bundt pan and smooth it with a spatula. Pour the chocolate batter into the pan evenly over the first layer. Finish by pouring the last third of the vanilla batter over the top. Lightly swirl the batters with a wooden skewer or knife to give a “marble” effect–a continuous figure-8 motion while going around the pan works well.

Bake until a toothpick inserted comes out clean and the cake springs back lightly when touched, about 60-70 minutes. Cool the cake in the pan on a wire rack. Invert the cooled cake onto a serving platter and dust lightly with powdered sugar before serving if desired. Store any leftovers in a cake dome at room temperature for 4-5 days, maybe more.

  • And it LOOKS stupid delicious! I'm glad I have somewhere to come drool over baked goods. Mine are never this pretty.

  • Piece of Cake – you are my Mecca!

    THANK YOU for making that cake and making me drool at work.

    Perhaps I can return the favor?
    http://eatrunread.blogspot.com/

  • Looks intense!! Not in a bad way.. Looks gorgeous too!

  • OMG. This is just wrong is so many ways. I just had to stop myself from eating the rest of the red velvet cake I made this weekend, of which my husband just had two pieces, and now this. You shouldn't have said it's "stupid delicious" because now I am going to have to make it. My thighs and hips are going to hate me or is it the other way around? I am going to hate my hips and thighs after this making this cake ;)

  • Dangit Shauna…..there you go again. Gorgeous cake, lovely photos- alone those make me feel like I've packed on 5 glorious cake induced pounds- , cake! mecca! and hiding in the garage with a fork and plate. That's SO me. But instead of lopping off half that cake for someone else, I would have just wrapped it up really really well and buried it deep in the freezer. Talk about a joy when you rediscover THAT package!

  • Dawn–The magic is in the Bundt pan. It's automatically pretty. I even totally forgot to dust it with confectioners' sugar as per the recipe, and yep, still pretty.

    Mollie–I have seen your blog and love it! Especially since I am running my first half marathon this weekend, so with my training schedule, I am basically of the eat, run, read variety myself lately. :)

  • NB–Intense, indeed! It's a whole lotta everything.

    Nicole–I think you mean so wrong, it's right.

    Kate–Now THERE's an idea.

  • I am SO happy to have found this blog!! It's like my little escape from work where I can live (bake) vicariously through you. I wish each day I were at home baking instead of sitting at my desk or doing other chores and tasks… I have twice taken out 2 sticks of butter to make the Blueberry Boy Bait since you posted the recipe. Alas, there is always something that comes up. I think tonight for sure :)

  • This looks delicious! In France where I live marble cakes are a classic, but the addition of chocolate chips brings it up to a whooole new level. Thanks for sharing this amazing recipe!

  • Shauna!

    I wonder if you ever wonder why I always start with an exclaimatory call of your name :) Well, that's just the first thing that I can say after reading your lovely post and seeing your lovelier photos :)

    You know, I'm Indian and I live in Dubai currently and we're far, far away from getting as bake-savvy as you guys on the other side of the globe. So every time I read a recipe on here or the other glorious, drool-worthy blogs, I need to do an entire research of what, where and how. And I love it! Of course, now I'm the baking rockstar in my family and love that bit too.

    So anyway, I'm going to make this sometime soon and like always, will report back. I have a hoard of in-laws visiting for a fortnight so am going to make some of your Cat's Tongues and will try n get the shape right. After reading the posts exchanged between you and "Anonymous" on the rich, chocolate cake snack, I'm thinking of doing a layered cake too. Can I double the recipe of that? Or should I rather make two separate batches?

  • ok, ok! I will make this and eat the whole thing…no sharing. just because you said so.
    It's cool that I blame you, right?

  • This is exactly the kind of cake I love to make. Perfect with coffee, milk, martini, whatever.

    Thanks for this great recipe!

  • This looks sinfully delicious! And I know exactly what you mean about a bakery that does the classics. I love the "sexy" new creations, but classics are classics for a reason.

  • Mishti–You should be able to get two layers out of the recipe as written (just keep an eye on them, they may be done several minutes sooner) and they will be about the same thickness as the brownies in the photos. So not your typical thick cake layers, but I'm thinking doubling the recipe to make them as thick as typical cake layers would be way too rich and crazy for a two layer cake plus any frosting or ganache.

  • This cake looks gorgeous. Thanks for sharing!

  • hmm I don't know whether to praise you or curse you. I was so NOT in the mood to cook at all toady, then I read this and I'm already reaching into the pantry….I think I'll go with praise. Life is always better with chocolate!

  • Awww wow this looks so good. Yum Yum Yum!!

  • I'll be stupid delicious ANYDAY! Now pass a slice over please! And seriously, the photos of the drizzling chocolate batter? Priceless.

  • oh MY! that's the most gorgeous, delectable sounding bundt cake – ever. you've outdone yourself, m'dear. our garage is too cramped with bikes, camping equipment and such, but there's a corner in our guest bedroom where no one will find me, my fork (and your cake).

  • this is my first come to your blog,and i read agood information that you put in here..good job i like it
    keep going thanks.

  • As soon as I saw this cake, 2 sticks of butter were out on my counter. It is delightful! Thanks for another solid recipe.

  • DE-licious. I didn't have a bunt pan and couldn't run out to buy one(being under strict budget since purchasing an incredibly necessary new rain jacket…for all that crazy LA rain…I know, whatever it's super cute), so I used two loaf pans and they turned out beautifully! Huge hit at home and at work. Thanks POC! You're grand.

  • This recipe is fantastic! Thank you!

  • Shauna, Made your cake last Saturday. Awesome flavor and texture. Mine was not quite as pretty as yours because I did not grese the bundt pan properly. The top half of the cake stayed in the pan when I tipped it out. But I carefully released it and then put it on top of the cake on the cooling rack. Lots of great snacking bits all over the counter. It was not pretty; but oh so delicious. We are still eating it and we love it best after 25 seconds in the microwave. I WILL make it again.

  • That cake looks delicious…it's done so neatly! And, yes, it DOES look stupid delicious!

  • You know I was not in the mood to bake until I saw pictures of the Stupid Delicious…hmmmmmmmmm delicious :-)

    I am making it tonight for my family, I can't wait.

    I love your stuff it's teaching me to bake. I added you as my fav link on my blog.

    Thanks Shauna!

  • Please suggest a good, affordable Bundt Pan.

  • Anonymous–My Bundt pan is NordicWare's The Original Bundt pan. I think I picked it up from Target for 25 bucks or so. It is a little spendy for a pan that doesn't have multiple uses, but it's awesome–heavy so you'll get nice browning on your cakes, and nonstick, so you've got a bit more insurance when unmolding. It's a good, solid pan.

    If you want to try and find great bakeware at a discount, try stores like Marshalls or TJMaxx–I peek in their kitchenware sections often. Sometimes you can really score with bakeware, high quality stuff at a great price.

  • I made this cake on Friday. Sadly, it has already disappeared. It was yummy, though. I love a recipe that I already have all the ingredients for in my kitchen. I was watching a terrible movie with my husband and an hour in I got up and made this cake. It was a much better use of my time.

  • Ann–This cracked me up. I know all too well the joys of opting for baking in lieu of lame dude movies. Ha!

  • ohhh i m almost fainting looking at this beauty !

  • This is awesome!!! You know me and Bundt. We close. I have to make this!!! – mary

  • I have a 10 cup Bundt pan. Do I have to modify the recipe for it?

  • Any tips on how to get Bundt cakes out of their pans? That's what's made me give up on these beauties :(

  • Between this cake and your writting I think I just fell in love! You had me at the title "Stupid Delicious!" I am going to have to make this at my earliest convience…

  • I just baked this cake tonight for a bake-off at work tomorrow. Fingers crossed! I'll let you know how it goes!

  • OMG, Shauna, help me!!!! Help me please!

    I just made this cake and it's BROWN! It's too hot right now but i ate a bit off the edges and they're as hard as a cookie! My guests come in 4 hours!!!!!!! What do i do? :(

  • I'm seeing a few comments here I haven't responded to–so sorry!

    To Anonymous re: the 10-cup Bundt pan–it should be fine, but it will be tight. I'd put the pan on a baking sheet just in case there's any overflow. And your baking time may be a bit a longer.

    To Anonymous re: getting Bundts out of the pan–I am in love with my nonstick Bundt pan, the nonstick surface really makes a difference. Butter or spray with cooking spray generously, and dust with flour. Sometimes I use a pastry brush with softened butter to really get in all those pan creases. Hope that helps!

    And to Anonymous (geesh, people, why so afraid to show your names?! I kid.) re: Bundt emergency. First, there definitely is a crust of on the finished cake, and it is quite brown (see photos), so don't worry about that, the interior should still be tender and moist. I'm not sure how dark the crust is on your cake, but it could be a little more brown if your oven was running a little hot or if your Bundt pan has a darker finish. If you want to be certain, then slice it in a couple hours and check it out (just serve the slices on a pretty platter, the marble interior will be impressive). Let me know what happens! You can never go wrong with fresh berries, whipped cream and crumbled cookies or toasted almonds as a backup.

  • I baked this yesterday and honestly had people's conversations ruled at a party. I can't remember how many people asked me how it was made, and for the recipe. I posted it with links here on my blog. Thank you!
    http://www.bakememore.com

  • May I substitute the light corn syrup with anything else perhaps? I can't seem to find any light corn syrup around my area.

  • OMG this is awesome. Made it last night using a 10-cup bundt pan. I put a baking sheet underneath as suggested, but there was no overflow. In my oven it was done in 65 minutes.

  • I baked this earlier in the week for a colleague's birthday. It was a huge hit. I will be making this again. Thank you for sharing.

  • This looks so good! I can't wait to try it. I don't know how I stumbled upon your blog but I am so glad that I did! You have so many recipes just begging me to make them! This cake is the first on my list :)

  • I am so, so confused. This is a great cake, but, I must've done something wrong.

    All my chocolate chips sunk to the bottom of the batter, making the top of my cake stick quite formidably to my non-stick bundt pan.

    Maybe I should've used the mini chocolate chips? I always use milk chocolate when it calls for semi-sweet-maybe that is my problem?

  • Made this cake today. Chips sunk and got stuck to the pan. Also, Surface hard as a biscuit. I remedied that with syrup. Yours looks lovely and mine was ok

  • I tried this recipe and loved it. The results were delicious even thought I had a few glitches along the way. My main problem? Halfway through the recipe I realized I needed more sugar and flour than what I had on hand.

    Somehow I winged it and loved the results. I can't wait to try it again.

    The picture on the top right corner is my not so perfect cake: http://www.flickr.com/photos/2cute_yadi/6169384389/

  • Hi Shauna,

    Can you suggest a substitute for the corn syrup?

  • this is a beautiful cake. mine is currently in the oven baking, i’m hoping my chocolate chips don’t sink to the bottom! it’s smelling up the whole house! can’t wait for it to come out of the oven. thank you for the recipe, i’ll re-post again when finished and digested !

  • I just made this..DELICIOUS TO THE 10TH POWER! I used chopped up bittersweet chocolate instead of the chocolate chips..YUMMY! Sadly, I did not grease and flour my pan enough and the cake stuck super bad. Lesson learned.

  • Thank you so much for this recipe! I made it on Sunday and everyone raved about it. The best part of this cake is that it really features both the chocolate and vanilla flavors. My mother has asked my to make it into a layer cake for her birthday. It was really good.

    • Hooray!! This is one of my very, very favorites, too. So glad it was a crowdpleaser!

  • Came across ur blog last year. Saw this cake & had to make it. I’m proud to say, i have been making it ever since. Thanks to this recipe, my friends always ask me to bring this cake on our get togethers. I don’t add choc. Chips any more. Its delisious even without it. Thanks Shauna for a great recipe.

  • I made this cake many times and it has always been soooo good!

    • I love it! Thanks, Helen!

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