Marbled Chocolate Bundt Cake

Hello, welcome to my blog. I’m back after a couple of weeks off with our family, during which we celebrated our eldest daughter’s 16th birthday – erm where did those years go?  Anyway, I digress. Because it was a wonderful holiday, especially as we were joined by family for a few days over the birthday celebrations. So I took my spring form cake tin with me – doesn’t everyone?? Star had a maltesers ice cream cake on her birthday, which was knockout! Buuutt now we’re home and there are other family members to celebrate Star’s birthday. Since I know her favourite cake is Chocolate Marble and she’s not a big fan of icing, I decided to make her a Marbled Chocolate Bundt Cake. Ooh you are going to be so pleased I came up with this cake!!

Marbled Chocolate Bundt Cake - feastingisfun.com
Marbled Chocolate Bundt Cake – feastingisfun.com

 

See – I thought you’d be pleased. This is the second recipe I have made where I use plain flour and add the baking powder seperately. Also I guessed all the quantities for the size of cake (I mean, I did have a rough idea!!). This Marbled Chocolate Bundt Cake was a complete success, both visually and in the taste department.

Marbled Chocolate Bundt Cake - drizzled with chocolate and sprinkled with edible gold stars.
Marbled Chocolate Bundt Cake – drizzled with chocolate and sprinkled with edible gold stars.

Birthday baking

Most importantly to me though was that the birthday girl herself liked it. Tick box – result!! This cake has a wonderfully moist texture, resulting in most of it being consumed on the day of baking. The drizzled chocolate adds different flavours and texture, overall this cake is a stunner. Perfect as a Celebration cake.

Marbled Chocolate Bundt Cake - each slice shows the beautiful marbling.
Marbled Chocolate Bundt Cake – each slice shows the beautiful marbling.

 

I absolutely am falling in love with Bundt cake pans. Who wouldn’t?? They give such beautiful detail to the baked cake. I was very tempted to put Maltesers into the little dimples on the cake, but thought that it looked better with just the drizzled chocolate. However, if I was baking my Malted Marbled Chocolate Cake I absolutely would – maybe sprinkling a few crushed Maltesers over the top as well?? The possibilities with decorating a Bundt cake are endless, as the cake shape lends itself to all sorts of ideas, including leaving the cake plain.

This is the Bundt tin I used.
This is the Bundt tin I used.

 

Soo gorgeous I know. I’m even toying with the idea of making a jelly in it – can you imagine?? Have you ever tried making a jelly in a Bundt tin? I’m guessing you’d have to lightly oil the inside of the pan with a flavouless oil, but I think it could totally work. I’ll keep you posted!

Anyway enough about glorious Bundt pans and onto how to make this cake!!

Firstly the Bundt pan dimensions are 23.5cm (9″) wide x 11cm (4.5″) deep. The pan holds 3 litres (5.3 UK pints).

Recipe : Marbled Chocolate Bundt Cake serves 8-10

25g/1 oz Butter – melted

275g/10 oz Unsalted Butter at room temp

275g/10 oz Caster Sugar

1/4 tsp Salt

2 tsp Vanilla Extract – I use Nielsen-Massey 

5 Large Eggs – free range

275g/10 oz Plain White Flour

2.5 tsp Baking Powder

80mls/3fl oz Milk – Whole or Semi Skimmed

3 tbsp Cocoa Powder

Method : Preheat oven to 180C/160C fan

Preparing the Bundt pan

 

Using a pastry brush, ensure the inside of the Bundt tin is covered in melted butter.
Using a pastry brush, ensure the inside of the Bundt tin is covered in melted butter.

Making the cake batters

Whisk the sugar, butter, salt and vanilla extract until light and creamy.
Whisk the sugar, butter, salt and vanilla extract until light and creamy.

 

Crack all the eggs into a jug. Sift the flour and baking powder together in a separate bowl. Starting with the dry ingredients add a third to the butter mixture, followed by half of the eggs, beating gently to incorporate the ingredients. Repeat this step. Finish by adding the final third of the dry ingredients and beating to mix. Add the milk and mix to incorporate.

Give the ingredients a good mix with a spatula to ensure everything is well incorporated.
Give the ingredients a good mix with a spatula to ensure everything is well incorporated.

 

Remove half of the cake batter to a separate bowl. This will be the vanilla part of the cake.

Add the cocoa to half of the cake batter. Mix well to incorporate.
Add the cocoa to the remaining half of the cake batter. Mix well to incorporate.
You are now ready to start building your Marbled Chocolate Bundt Cake.
You are now ready to start building your Marbled Chocolate Bundt Cake.
Place scoops (I used a dessert spoon) of alternating vanilla/chocolate batter in the Bundt tin.
Place scoops (I used a dessert spoon) of alternating vanilla/chocolate batter into the Bundt tin.
Now place a scoop of chocolate batter on top of the vanilla, repeating with both batters so they alternate throughout the cake.
Now place a scoop of chocolate batter on top of the vanilla, repeating with both batters so they alternate throughout the cake.
Using a wooed spoon handle, gently swirl it through the batter. This will give the marbled effect once baked.
Using a wooden spoon handle, gently swirl it through the batter. This will give the marbled effect once baked.

Baking the Bundt Cake

Please don’t worry if you think there is not enough batter for the pan (I worried!!), this cake rises beautifully.

Place the cake pan in the middle of the oven and bake for 50-55 minutes.

Test with a skewer (I used a bamboo BBQ one!) by inserting it through the deepest part of the cake. The cake is baked when a skewer comes out clean. Once cooked remove the cake pan from the oven.

Marbled Chocolate Bundt Cake - allow to cool in the tin for 15 mins.
Marbled Chocolate Bundt Cake – allow to cool in the tin for 15 mins.

 

After cooling for 15 minutes turn your cake out onto a cooling rack. Stand back and admire your beautiful piece of art, I mean cake!! Allow to fully cool.

Decorating the cake

Melt the white and milk chocolate in separate bowls. I use the microwave, use whichever method you feel most comfortable with.

NOTE : White chocolate is easy to over heat. So go easy on the nuking! I speak from experience!!

Marbled Chocolate Bundt Cake - once cooled melt the chocolate ready to decorate your cake!
Marbled Chocolate Bundt Cake – once cooled melt the chocolate ready to decorate your cake!
Marbled Chocolate Bundt Cake - drizzle over the melted chocolate.
Marbled Chocolate Bundt Cake – drizzle over the melted chocolate.

 

Using a teaspon gently drizzle, first the white and then the milk chocolate over the cake – soo pretty.

Marbled Chocolate Bundt Cake - for extra sparkle I showered the cake with edible gold stars!
Marbled Chocolate Bundt Cake – for extra sparkle I showered the cake with edible gold stars!

Allow the chocolate to set before serving.

This Marbled Chocolate Bundt Cake is a real show stopper – I had to stop myself adding gold candles, but that would totally work.

If you have enjoyed this recipe for Marbled Chocolate Bundt Cake you may also like these:

Maple Syrup Iced Coffee Bundt Cake 

FF Marbled Chocolate Bundt Cake
Maple Syrup Iced Coffee Bundt Cake

Caramel Crunch Topped Chocolate Bundt Cake

FF Marbled Chocolate Bundt Cake
Caramel Crunch Topped Chocolate Bundt Cake

Chocolate Hazelnut Baked Giant Doughnut 

FF Marbled Chocolate Bundt Cake
Chocolate Hazelnut Baked Giant Doughnut

Perfect for birthdays, celebrations, get-me-through-the-day, this cake has the WOW factor and demands to be shared amongst friends, family, neighbours, work colleagues – in fact anyone would have their day brightened with the gift of this cake.

Do you bake cakes to share – just because it’s a wonderful thing to do?

Happy baking.

Sammie x

 

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Cheer Up Chocolate Chip Cookies

Hi, I’m here to help put a smile on faces today. My Cheer Up Chocolate Chip Cookies are perfect for anyone who is feeling a little unwell, down or just needs a hug.

Cheer Up Chocolate Chip Cookies - perfect with a glass of milk.
Cheer Up Chocolate Chip Cookies – perfect with a glass of milk.

 

Our family had a BBQ over the weekend. All the cousins got together with Aunts, Uncles and Grandparents. Unfortunately I was unable to go, do to still having daily seizures, but the children went and as always, had the best of times. My mum really knows how to put a feast together and throw a party. Everyone had to make their own kebabs, from ingredients laid out before them and then remember which kebab was theirs once on the grill!! Our children came home happy, tired and full.

The next day revealed that our eldest had been bitten 30 times by Mosquitos and our other two had a fair few bites between them as well. All in all they were feeling pretty sorry for themselves. They were all tired and itchy, so, apart from administering antihistamines/cream etc. I decided to bake them these Cheer Up Chocolate Chip Cookies!

Cheer Up Chocolate Chip Cookies.
Cheer Up Chocolate Chip Cookies.

 

Mmm these Cookies certainly did cheer the children up and although chocolate isn’t my go-to flavour, I have to say they are delicious! Hubby snaffled one after work and also agreed they were yummy, whilst reaching for a second one!!

Easy to make, quick to bake, if you need cheer up food fast, these cookies are the way to go.

Recipe : Makes approx 24

225g/8oz Unsalted Butter – room temp.

150g/5oz Caster Sugar

1/4tsp Salt

1 Large Egg Yolk

1tsp Vanilla Extract – I use Nielsen-Massey 

350g/10oz Plain White Flour

100g/4oz each –

Plain Chocolate Chips

Milk Chocolate Chips

White Chocolate Chips

Optional – extra chocolate chips for topping the cookies.

Method : Preheat oven to 175C/160C fan.

Line two baking sheets with parchment paper.

Place the butter, sugar and salt into a bowl. Whisk until creamed together.

Add the egg yolk and vanilla extract. Beat until light and fluffy.
Add the egg yolk and vanilla extract. Beat until light and fluffy.
Next add the flour...
Next add the flour…
On top of the flour add the three different chocolate chips.
On top of the flour add the three different chocolate chips.
Mix until all the ingredients are just combined.
Mix until all the ingredients are just combined.
I used a 2" ice cream scoop to measure out identical scoops of cookie dough.
I used a 2″ ice cream scoop to measure out identical scoops of cookie dough.
Identical mounds of Cheer Up Chocolate Chip Cookie dough.
Identical mounds of Cheer Up Chocolate Chip Cookie dough.
Lightly press on each mound of dough to flatten it.
Lightly press on each mound of dough to flatten it.
For extra cheer I pressed a few extra milk chocolate chips into the top of the unbaked cookies.
For extra cheer I pressed a few extra milk chocolate chips into the top of the unbaked cookies.

 

I scooped 12 cookies, they are quite big! Place the baking trays into the preheated oven and bake for 10-15 minutes until lightly golden. They will still feel soft, but if you overcook them they will be hard.

Allow the Cheer Up Chocolate Chip Cookies to cool and firm up on the baking sheet for 10 mins.
Allow the Cheer Up Chocolate Chip Cookies to cool and firm up on the baking sheet for 10 mins.

 

I then transfered them to a cooling rack to finish cooling.

As soon as they were just cooled the children tucked into the cookies. Result – these cookies put a big smile on our children’s faces!

Cheer Up Chocolate Chip Cookies.
Cheer Up Chocolate Chip Cookies.

 

As I only baked half of the cookie dough the rest was wrapped up in cling film to form a dough log. This can sit happily in the fridge for up to a week, or double wrap and pop in the freezer. Allow to defrost and then slice and bake your cookies as above. With the refrigerated dough log I find it’s best to leave it out of the fridge for 15 minutes before slicing.

Cheer Up Chocolate Chip Cookie dough log.
Cheer Up Chocolate Chip Cookie dough log.

If you have enjoyed this recipe for Cheer Up Chocolate Chip Cookies then you may also like these:

Extreme Chocolate Cookies

FF Cheer Up Chocolate Chip Cookies
Extreme Chocolate Cookies

Caramac Caramel Cookies 

FF Cheer Up Chocolate Chip Cookies
Caramac Caramel Cookies

Chocolate Dipped Shortbread Heart Cookies 

FF Cheer Up Chocolate Chip Cookies
Chocolate Dipped Shortbread Heart Cookies

I hope if you make these cookies they will make you smile!

Do you have a way of cheering people up?

Sammie x

 

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White Chocolate Strawberry Cheesecake


Wimbledon starts today here in the UK and that can only mean one, two, oh well maybe a few things. First of all it means Strawberries – beautiful, British, luscious, red, ripe berries. While strawberries are available year round in the supermarkets, eating local, seasonal berries cannot be beaten. So to celebrate these gorgeous fruits I have created a White Chocolate Strawberry Cheesecake.

White Chocolate Strawberry Cheesecake - perfect with a glass of Champagne, or my preference, a nice cup of tea - pinkie fingers out darlings!!!
White Chocolate Strawberry Cheesecake – perfect with a glass of Champagne, or my preference, a nice cup of tea – pinkie fingers out darlings!!!

Which brings us onto my second point; many afternoons will be spent over the next fortnight watching copious amounts of Tennis. I kid you not. Because Wimbledon is a national pastime. Will Murray make it through to the final? Will the Williams sisters reign supreme? Second to our preoccupation with the weather (which is actually my third point!), Wimbledon lovingly becomes THE subject of conversation. Taking precedence over my third point. Will the weather hold? Will the roof be closed. Much speculation, umming and aahing takes place during Wimbledon AND it’s FUN!!

Smiling at British eccentricities

I love the way we British, while watching a well known player blast their way through three sets against a relative unknown ALWAYS pull for the underdog. It’s one of the Great British traits I really admire. Yet for two weeks computers, iPhones, TV’s are all tuned to the BBC, for a glimpse of the All England Tennis Club’s freshly prepared, lawn courts, get thoroughly annihilated by some of the worlds top athletes.

Wimbledon is one of the highlights of my year. Can you tell? Since I  had the opportunity to go, back in the day when John McEnroe reigned supreme, I’ve been sold on it ever since. In fact, should you get the opportunity to visit SW19 it’s a wonderful, Wimbledon, experience!

White Chocolate Strawberry Cheesecake - the perfect dessert for Summer.
White Chocolate Strawberry Cheesecake – the perfect dessert for Summer.

 

Recipe : White Chocolate Strawberry Cheesecake Serves 8-10

275g/10oz Digestive Biscuits – or Graham Crackers

125g/5oz Unsalted Butter

750g/Approx 1.5lb Mascarpone Cheese

2tbsp Icing Sugar

1tsp Vanilla Bean Paste – or 2tsp Vanilla Extract – I use Nielsen-Massey 

50ml/Splash of Whole Milk

200g/7oz Good Quality White Chocolate

250g/9oz Fresh Ripe Strawberries

Method : White Chocolate Strawberry Cheesecake

You will need a 25cm/10″ Springform Cake Tin for this recipe.

Since it can be quite difficult to remove the cheesecake from the base of the pan, I cover the base with aluminium foil and click into place.

Covering the base of the pan with foil protects it from knife marks!
Covering the base of the pan with foil protects it from knife marks!

Making the cheesecake base:

  • Now it’s time to make the base
  • Place the biscuits into a thick, sealed freezer bag and bash with a rolling pin, until they are broken and look like sand.
Place the digestive biscuits into a sealed freezer bag.
Place the digestive biscuits into a sealed freezer bag.
Bash the biscuits with a rolling pin, until they are broken up and resemble dry sand.
Bash the biscuits with a rolling pin, until they are broken up and resemble dry sand.

 

  • Put the butter into a small saucepan and melt over a low heat. Once melted, tip in the biscuits crumbs and mix thoroughly. The mixture should resemble damp sand.
  • Press the biscuit base into the tin using the back of a spoon to create a compact, even layer.
  • Refrigerate for an hour.
Tip the damp sand mixture into the springform pan.
Tip the damp sand mixture into the springform pan.
Press the mixture down evenly with the back of a spoon. Refrigerate for an hour to set.
Press the mixture down evenly with the back of a spoon. Refrigerate for an hour to set.

Making the cheesecake filling:

  • Next for the cheesecake filling – melt 75g/3oz white chocolate in the microwave, remove before completely melted and stir. The residual heat will ensure all the chocolate melts. Be careful, white chocolate is the easiest chocolate to overheat.
Into a large bowl add the Mascarpone, icing sugar, vanilla bean paste and a splash of milk. Whisk to thoroughly incorporate all the ingredients.
Into a large bowl add the Mascarpone, icing sugar, vanilla bean paste and a splash of milk. Whisk thoroughly to incorporate all the ingredients.
Pour in the cooled, melted white chocolate. Whisk until the cheesecake mixture is silkily combined.
Pour in the cooled, melted white chocolate. Whisk until the cheesecake mixture is silkily combined.
Resist the urge to sit in the kitchen floor and eat the contents of this bowl with a spatula!!
Resist the urge to sit on the kitchen floor and eat the contents of this bowl with a spatula!!
Add the cheesecake mixture to the top of the biscuit crust and smooth.
Add the cheesecake mixture to the top of the biscuit crust and smooth.

 

  • Pop the cheesecake in the fridge while you sit on the kitchen floor and lick the bowl and spatula clean. Mmmm not too shabby!

Decorating the cheesecake:

  • Melt the rest of the white chocolate, as before and set aside to cool a little.
  • Also pick two strawberries for the centre of the cheesecake. Hull and halve the rest of the strawberries.
Arrange your strawberries in a pretty pattern, or just tumble them on top - it's your cheesecake!!
Arrange your strawberries in a pretty pattern, or just tumble them on top – it’s your cheesecake!!
Using a fork drizzle the melted white chocolate from side to side.
Using a fork drizzle the melted white chocolate from side to side.
Continue drizzling until your White Chocolate Strawberry Cheesecake is complete.
Continue drizzling until your White Chocolate Strawberry Cheesecake is complete.
  • Finally place the cheesecake in the fridge for at least 4 hours to set (overnight would be better – but who are we kidding?).
Run a palette knife around the inside edge of the cheesecake and release from the pan.
Run a palette knife around the inside edge of the cheesecake and release from the pan.

 

Behold the White Chocolate Strawberry Cheesecake

Crunch base with a soft, light, vanilla topping.
Crunch base with a soft, light, vanilla topping.

Spectacularly beautiful and so simple to make.

Cover with cling film and keep refrigerated. Eat within 3 days.

If you have enjoyed this recipe for White Chocolate Strawberry Cheesecake then you may also like these:

Raspberry Topped Lemon Curd Pavlova

FF White Chocolate Strawberry Cheesecake
Raspberry Topped Lemon Curd Pavlova

White Chocolate Drizzle Strawberry Cream Cake 

FF White Chocolate Strawberry Cheesecake
White Chocolate Drizzle Strawberry Cream Cake

Chocolate Honeycomb Sponge Cake 

FF White Chocolate Strawberry Cheesecake
Chocolate Honeycomb Sponge Cake

While Wimbledon certainly is a highlight of my year, gathering with family to watch the final together is the biggest thrill. Because sharing time together is what matters most. Also, making memories and creating experiences that our children will tell their children about, is absolutely the heart of who I am as a parent. I firmly believe that all food tastes better when shared. So getting together with friends and family turns simple food into a feast!

Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

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