Please pass another slice of this bundt cake! Finally writing this post after making this cake a couple weeks ago and seeing these photos makes me really want to make the cake again. What? You say my birthday next week just happens to be on National Bundt Cake Day, November 15. Well, then making another bundt must be in order! Check out the link for Mary, at The Food Librarian and her 30 days of bundt cakes leading up to her favorite “holiday”, National Bundt Cake Day. This is her 3rd year in a row (and she says her last)—it’s amazing the amount of bundts you can turn to for ideas there. Yet despite that, I made one up! This is a task I have not always been able to do, so it’s kind of fun to actually create my own recipe, especially when it turns out well!
Why the half chocolate and half vanilla glaze over the cake? I did that just for my one son who doesn’t care for chocolate. No, he didn’t eat half the cake. ;) Besides, I think it looks pretty cool! I’ll be making it that way again. And that chocolate glaze—best chocolate ganache glaze icing frosting I’ve ever had. It wasn’t quite what would be ganache (just chocolate and cream), but I’ll be making it this way for many things from now on.
I found this chocolate glaze recipe on the Food & Wine website. I only made half a recipe, since I would only be glazing have the bundt cake with it—and it’s a good thing I did that because I would have eaten way too much of the leftovers with a
shovel spoon. Here’s the half recipe as I made it.
Dark Chocolate Glaze, adapted from Food & Wine
1 ounce dark, bittersweet chocolate, chopped
1 1/4 ounce unsweetened chocolate, chopped
6 tablespoons heavy cream
7 tablespoons granulated sugar
2 tablespoons unsalted butter, room temperature
1/2 teaspoon vanilla extract
pinch of salt
Place the chopped chocolates in a medium bowl. In a small saucepan, combine the heavy cream with the sugar and cook over moderate heat, stirring, until the sugar dissolves. Pour the warm cream over the chocolate and let stand until melted, about 2-3 minutes; whisk until smooth. Whisk in the butter, vanilla and a pinch of salt. Let the dark chocolate glaze cool until slightly thickened, about 15 minutes. (Double this recipe to glaze a whole bundt cake.)
Which would you prefer—the chocolate side or vanilla? I have to admit, I don’t believe I even tasted the half with the vanilla glaze. The boys helped me gobble this whole cake up, which is always nice.
Banana Chocolate Marble Bundt Cake, by Katrina, Baking and Boys!
1 1/2 cups all purpose flour (180 grams)
1 1/2 cups whole wheat pastry flour (180 grams) (You could use all 3 cups all purpose flour)
2 teaspoons baking soda
1/2 teaspoon salt
1 cup (2 sticks) Bestlife buttery baking sticks (or any butter substitute or regular butter would be fine)
1 1/2 cups granulated sugar (300 grams)
2 teaspoons vanilla extract
2 large eggs
2 cups pureed banana (about 5 small or 495 grams)
1 cup plain fat free Greek yogurt (227 grams)
4 ounces dark chocolate, melted
Preheat oven to 350 degrees. Be ready to spray a preferably non-stick bundt pan with cooking spray (but don’t spray it until just before putting the cake batter in the pan). Set aside until that time.
Begin by melting the 4 ounces of chocolate in a microwave safe glass bowl in 20 second intervals until smooth. Set aside to cool while making the batter.
Combine the flours, baking soda and salt in a medium sized bowl. Whisk to combine. Set aside. In the bowl of an electric mixer, cream the butter for a minute or two. Add the sugar and continue to beat for another 2-3 minutes until light and fluffy. Beat in the eggs one at a time and then the vanilla. Mix in the pureed banana and beat until combined. Scrape the sides of the bowl. Add 1/3 of the dry ingredients and mix until combined, then add half of the yogurt and beat until combined. Continue alternating with another 1/3 of the dry ingredients, the rest of the yogurt, and ending with the dry ingredients, just until combined.
Take half the batter (about 600 grams or 3 cups) and put it in a separate medium sized bowl. Fold in the melted chocolate. Spray the bundt pan well with the cooking spray. Add the two batters by heaping spoonfuls alternately around the pan in layers until both batters are used. Swirl all the way to the bottom of the pan carefully with a knife to marble the cake. Don’t swirl too much! Bake the cake for 50-60 minutes or until a sharp knife inserted into the center of the cake comes out mostly clean with just a few crumbs on it. Set the cake on a wire rack to cool for 10 minutes. Then turn the cake out of the pan onto the rack to cool completely.
You could serve it as is, or with just a dusting of powdered sugar—but both the dark chocolate and vanilla glaze and fantastic!
3/4 cup powdered sugar (82.5 grams)
8 teaspoons heavy cream
pinch of salt
1/4 teaspoon vanilla extract
1/2 teaspoon unsalted butter, melted
Combine the powdered sugar, salt and vanilla and begin adding the cream a couple teaspoons at a time, whisking to combine. When you get a consistency you like, whisk in the melted butter. Drizzle the glaze over half the bundt cake. (Double the recipe if you want to glaze the whole cake.)
Seriously—a great bundt cake!