Home > Cakes > A little torn.

A little torn.

So i made a little bundt  cake today,

It’s marbled and it’s got pretty swirls of chocolate and yellow.

Except for the little mishap i had unmoulding the cake.

My cake was a little torn.

A tear (from my eyes) for a tear (on the cake).

So i made a little bundt cake today,

and it was deliciously moist and tender,

and u can see from the picture, it has got chocolate chips on the side.

Yup, u read it right, chocolate chips on the side, all measured and looking pretty in a ramekin.

It was supposed to go into the batter, but scatterbrain here, forgot.

I just gotta remind myself that it’s still a good, moist and delicious cake, and it kept the people at work happy. And i will not get upset over it.

Adapted from Night Baking
(Serves 12-16. Keeps well at room temperature under a cake dome. Or an inverted metal bowl.)

2 1/2 cups (17.5 ounces) sugar, divided
1/2 cup (1.5 ounces) cocoa powder (Valrhona is great, but I used Hershey’s with great success)
1/4 cup light corn syrup
1/2 cup (4 ounces) hot water
2 1/2 teaspoons vanilla, divided
2 2/3 cups (11 3/8 ounces) flour
2 teaspoons baking powder
1/2 teaspoon salt
2 sticks butter, at room temperature
4 eggs
1 cup (8 ounces) milk
1 cup (6 ounces) chocolate chips (I like Trader Joe’s)
Make the chocolate syrup first: in a small saucepan, whisk together 1/2 cup (3.5 ounces) sugar, cocoa powder, corn syrup, and water. Bring just to a simmer, stirring occasionally. Remove from heat and whisk in 1/2 teaspoon of vanilla. Set aside.
Preheat the oven to 350F. Spray or grease and flour a 12-cup bundt pan. I sprayed mine with baking cooking spray, and I sprayed the heck out of it, and it still stuck. My cheapo bundt pan is the bane of my existence.
In a medium bowl, whisk together the flour, baking powder, and salt. Use the stand mixer to cream the butter with the remaining 2 cups (14 ounces) sugar until light and fluffy, about two minutes. Beat in the eggs one at a time until thoroughly incorporated. Scrape down the bowl, then beat in the remaining 2 teaspoons vanilla.
Reduce the mixer speed to low. 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 then the rest of the flour; mix until smooth. Gently fold in the chocolate chips.
Scoop out a third of the batter into a medium bowl. Whisk in the reserved chocolate syrup and set aside. Spoon another third of the batter into the bundt pan and smooth it with a spatula. Spoon the chocolate batter evenly over it. Pour the remaining vanilla batter over the top. Lightly (go easy!) swirl the batter with a wooden skewer or butter knife to achieve a marbled effect. Making a continuous figure eight motion around the pan works well.
Bake until the cake springs back lightly when touched, about 60-70 minutes. Cool in the pan on a wire rack. Invert the cooled cake onto a cake plate and dust with powdered sugar if desired. Goes perfectly with tea or coffee!
Categories: Cakes Tags: , , , , ,
  1. February 2, 2011 at 2:08 pm

    I love this post. Your cake still looks perfectly delicious! We have all had the unmolding issues – (I think that is why god invented the “trifle”). Love the “side” of choc chips! 🙂

  2. February 2, 2011 at 2:28 pm

    Oh no, sorry about the tear! It still looks delicious and so lovely with the marbling though!

  3. February 2, 2011 at 3:25 pm

    prefection lies in the form of imperfection! your cakes still looks divine!

  4. February 2, 2011 at 5:20 pm

    Sorry about the tear, I know how you feel..I get upset when that happens to my bundts…but then remind myself that no matter what it looks like, I know that the cake will taste great! I wish I had a slice of your delicious looking bundt cake! Imperfections or not, it looks absolutely heavenly!

  5. February 2, 2011 at 7:07 pm

    Lovely cake, even with the tear! I know I certainly wouldn’t turn down a piece!!

  6. February 3, 2011 at 2:44 am

    What a fun post! Loved that you photographed the chips on the side. So frustrating when a bundt would come out! It sounds delicious!

  7. Sue
    February 3, 2011 at 7:35 pm

    Well, it certainly turned out lovely regardless! Leaving out the chocolate chips…definitely something I might do:) Glad to know I’m not the only one!

  8. February 3, 2011 at 11:32 pm

    Oh shoot I hate that but wow your cake looks super yummy anyways (and such pretty pictures!)

  9. February 4, 2011 at 5:24 am

    I love this type of cake – I end up using a bundt pan almost every time I make a cake! Choc chips or not, this looks delicious!

  1. February 4, 2011 at 2:11 pm

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