Friday, February 14, 2020

Have Bundt Will Travel!

I have just about lost all my marbles on this marble cake - ok maybe not.  Back to the new year and #lifegoals and what the heck did I do?  Baked a big ol' marble bundt cake.  What on earth was I thinking?  Oh, wait... a MOPS meeting!  We had a meeting on January 2, and I had off on the 1st so I actually had time to bake something fun, so I did!  I wasn't schedule or supposed to - just wanted to bake something from a new cookbook I got.
I was kind of worried on this one - pouring hot homemade chocolate syrup into the batter, pouring the loosey-goosey batter into the more setup batter... but you know what?  Other than a few pesky chocolate chips sticking - it came out beautifully.
The best part - I was on my way to the meeting and a call went out for desserts - so many people were home sick or with sick littles that they were short on desserts.  Have bundt will travel!  It worked out great to have an extra dessert.  I even snagged a piece and it was pretty delicious.  The rest went with me to work in the break room - let someone without the same #lifegoals enjoy it.

2 1/2 cups sugar, divided
1/2 cup unsweetened cocoa powder
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

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.

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