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! 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, so, knowing her favourite cake is Chocolate Marble and she’s not a big fan of icing, I decided to change up my usual Chocolate Marble Cake  recipe and 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. I also 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.

 

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 :

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

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 175C/160C fan

 

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.
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.

 

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.

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!

 

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

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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White Chocolate Strawberry Cheesecake


Ooh, Wimbledon starts today here in the UK and that can only mean 1, 2, well maybe a few things. But firstly it means Strawberries – beautiful, British, luscious, red, ripe berries. 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, 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!!

I love the way we British, whilst 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. 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.

I love Wimbledon – can you tell? Having 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 : 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

50ml/Splash of Whole Milk

200g/7oz Good Quality White Chocolate

250g/9oz Fresh Ripe Strawberries

Method :

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

As it is quite difficult to remove the cheesecake from the base of the pan, I simply 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!
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.

 

Place 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.

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.

 

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 whilst you sit on the kitchen floor and lick the bowl and spatula clean. Mmmm not too shabby!

Now melt the rest of the white chocolate, as before and set aside to cool a little.

Meanwhile select 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.

 

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.

This White Chocolate Strawberry Cheesecake screams out to be sliced and shared.

I’d to know if you watch Wimbledon and if so how celebrate the highs and lows of tennis?

Sammie xx

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