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You are here: Home / blog events / #BundtAMonth: Double Chocolate Swirled Bundt Cake

#BundtAMonth: Double Chocolate Swirled Bundt Cake

February 1, 2013 By Laura 16 Comments

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Double Chocolate Swirled Bundt Cake

Surely you knew the theme for February would be chocolate! Happily for me, I made this cake before getting sick–and therefore even got to enjoy some of it. Happily for my friends, I brought it to a friend’s birthday celebration at a local bar. Not as happily for you guys, that means all the pictures of the intact cake (the cake above is only a half cake) were taken at night, and mostly in terrible lighting (see below).

DOuble Chocolate Swirled Bundt Cake

The cake is adapted from Elinor Klivans’ Chocolate Cakes: 50 Great Cakes for Every Occasion. It is intensely chocolate, and just sweet enough to not need whipped cream. The ribbon of melted dark chocolate swirled through it is visible, but it actually more has the effect of making the cake look like it is not holding together well (which was just a visual effect, it held together wonderfully). Despite that disappointment, this cake was really delicious: rich without being too rich, intensely chocolate without being overwhelming.

sliced Double Chocolate Swirled Bundt Cake

Want to play along? Here’s how you can be a part of Bundt-a-Month:
– Simple rule: Use chocolate – and bake us a Bundt for February
– Post it before February 28, 2013.
– Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)
– Add your entry to the Linky tool below
– Link back to our announcement posts.

Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt cake recipes.

Double Chocolate Swirled Bundt Cake

Be sure to check out all of the fabulous BundtAMonth cakes, especially with Valentine’s Day coming up!  (*A few bakers will be posting a day or 2 late–I will get their links up as soon as I have them.)

Chocolate Berry Bundt Cake by Heather from Hezzi D’s Books and Cooks
Chocolate Bundt Cake with Balsamic Strawberry Sauce by Alice from Hip Foodie Mom
Chocolate Chobani Bundt Cake by Carrie from Poet In The Pantry
Chocolate Espresso Bundt Cake by Holly from A Baker’s House
Chocolate Raspberry Swirl Bundt Cake by Anita from Hungry Couple
Chocolate Rocky Road Bundt Cake by Tara from Noshing With The Nolands
Chocolate Turtle Bundt Cake by Kim from Cravings Of A Lunatic
Deep Chocolate Be Mine Bundt by Stacy from Food Lust People Love
Double Chocolate Swirled Bundt Cake by Laura from The Spiced Life
Chocolate Peanut Butter Layered Bundt Cake by Karen from In The Kitchen With KP
Red Wine Chocolate Bundt Cake with Mascarpone Whipped Cream by Kate from Food Babbles
Sour Cream Chocolate Bundt Cake by Renee from Magnolia Days
Quadruple Chocolate Bundt Cake by Dorothy from Shockingly Delicious
Vanilla and Chocolate Marble Bundt Cake by Anuradha from Baker Street
White Chocolate Raspberry Bundt Cake by Paula from Vintage Kitchen

 

Double Chocolate Swirled Bundt Cake

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Double Chocolate Swirled Bundt Cake
Print
Double Chocolate Swirled Bundt Cake
Closely adapted from Elinor Klivans.
Course: bundt cake
Cuisine: dessert
Keyword: bundt, chocolate
Author: TheSpicedLife
Ingredients
  • 3 oz (85 g) unsweetened chocolate, chopped
  • 3 oz (85 g) semisweet (around 60% cacao) chocolate, chopped
  • 3 oz (85 g) bittersweet (around 70% cacao) chocolate, chopped
  • 2 3/4 cups (355 g) AP flour
  • 1/2 cup (45 g) Dutched cocoa powder, sifted
  • 1/2 t baking powder
  • 1/2 t baking soda
  • 1/2 t fine sea salt
  • 1/2 t espresso powder
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 1 1/2 cups (300 g) sugar
  • 1 1/2 cups (300 g) light brown sugar, packed
  • 6 large eggs room temperature
  • 2 t vanilla
  • 1 cup full fat sour cream
  • confectioners' sugar for dusting the cooled cake
Instructions
  1. Preheat the oven to 325 F.
  2. Grease and flour a 12 cup bundt pan (or use a 10 cup bundt pan and be prepared to also make some mini bundts or loaves).
  3. Melt the unsweetened chocolate and set aside.*
  4. Mix the semisweet and bittersweet chocolates together and melt them. Then set aside to cool.*
  5. Whisk together the flour, sifted cocoa powder, baking powder, baking soda and salt. Set aside.
  6. Beat the butter and espresso powder until creamy. Add the brown sugar and granulated sugar gradually, continuing to beat until fluffy.
  7. Add the eggs, one at a time, beating to incorporate after each addition. Scrape the sides and bottom of the bowl several times throughout. Beat in the vanilla.
  8. Beat in the melted unsweetened chocolate until incorporated.
  9. Add the flour mixture and the sour cream, alternating, in 4 and 3 additions respectively, beginning and ending with the flour mixture.
  10. Finish mixing the batter by hand, being careful to not overmix. Scrape the batter into the prepared pan.
  11. Pour the mixed melted semisweet and bittersweet chocolate in a thick stream in the center of the cake (making a complete circle with it). Then take a butter knife and use large looping motions to swirl it gently through the batter.
  12. Bake for 70-75 minutes (check earlier for smaller cakes). The cake is done when the sides have begun to pull away from the pan and a cake tester inserted into the center of the cake comes out clean or only with melted chocolate on it.
  13. Let the cake cool in the pan for 30 minutes. Then invert it onto a cooling rack and let cool completely.
  14. Sprinkle with powdered sugar before serving.
  15. *For melting chocolate, either use a gently simmering water bath, or melt in the microwave at 50% power in 30 seconds increments.

Double Chocolate Swirled Bundt Cake

Filed Under: blog events, bundt cakes, cakes, chocolate Tagged With: #BundtaMonth, bundt, cake, chocolate

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Comments

  1. Joanne says

    February 1, 2013 at 7:44 am

    I love that there are THREE kinds of chocolate in this. That’s how you know it’s a winner!

    Reply
  2. Renee says

    February 1, 2013 at 10:25 am

    Gorgeous cake inside and out. I like the different texture on the inside. Makes it look really moist.

    Reply
  3. Holly says

    February 1, 2013 at 3:11 pm

    I like the combination of chocolates you used, sounds wonderful. I am sure your friends were delighted to share this beautiful cake with you!

    Reply
  4. Paula @ Vintage Kitchen says

    February 1, 2013 at 2:25 pm

    I think the best chocolate flavor comes from a combination of chocolates so this is a wonderful recipe! And it looks so unbelievebly moist!

    Reply
  5. Anita at Hungry Couple says

    February 1, 2013 at 5:16 pm

    I want this cake with a tall glass of milk! 🙂

    Reply
  6. The Ninja Baker says

    February 1, 2013 at 7:23 pm

    Mmm a double-double chocolate whammy. The birthday party for your friend had to be a very happy one.
    Thank you for sharing this recipe and for the intro to Chocolate Cake 50 Great Cakes for Every Occasion.

    Reply
  7. Carrie @ poet in the pantry says

    February 2, 2013 at 1:26 am

    I love Elinor Klivans! Great inspiration for your cake! (And so glad you were able to enjoy some of it before you got sick!)

    Reply
  8. Tiffany says

    February 2, 2013 at 1:34 am

    Oh yum! The more chocolate the better! Hope you are feeling well soon.

    Reply
  9. Alice @ Hip Foodie Mom says

    February 2, 2013 at 4:02 am

    3 kinds of chocolate + espresso powder? wow! can’t wait to try this one! I seriously love all the chocolate bundts this month and will have to bake my way through all of them! Lovely!!

    Reply
  10. Stacy says

    February 2, 2013 at 6:00 am

    Beautiful! Just beautiful. If I can add correctly (often debatable) that baby has nine ounces of chocolate PLUS cocoa to which I say, WOW! Bet it was fabulously chocolatey.

    Reply
  11. Jeanne says

    February 2, 2013 at 7:01 pm

    Just wondering when and how you add the semisweet/bittersweet chocolates?

    Reply
    • Laura says

      February 2, 2013 at 8:02 pm

      Well that was nothing short of appalling! Thanks for asking, I obviously completely forgot to include that instruction. It is fixed now.

      Reply
  12. Tara says

    February 2, 2013 at 9:16 pm

    I am completely drooling looking at your gorgeous bundt!!

    Reply
  13. Hema says

    February 3, 2013 at 2:38 pm

    That’s a wonderful cake, a great treat for all chocolate lovers like me..

    Reply
  14. Kim@Treats & Trinkets says

    February 3, 2013 at 9:07 pm

    Yum, that cake sounds so amazing. And I think your pictures look lovely. 😀

    Reply
  15. Reeni says

    February 4, 2013 at 9:51 pm

    This is gorgeous! My chocolate craving just went into overdrive! Love that gooey chocolate ribbon inside the cake. Makes it extra special.

    Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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