- Hey guys, with Halloween just around the corner,
I wanted to arm you with a dessert idea
that I think would be perfect for the occasion.
It's my chocolate marble Bundt cake
with chocolate glaze.
Now this was an idea that was given to me
by my mom Aunt Nancy who came to visit me this summer
and she and I were waxing on about how delicious
my grandmother's pound cake recipe is
and she said, oh have you tried it with chocolate?
You can marbleize it and it's even better.
(laughing) I thought that was a fantastic idea
and thought, what a fun idea for Halloween.
So let me show you how to make it.
Okay so in a bowl of an electric mixer,
we're going to cream together one cup of softened butter
and 2 1/2 cups of sugar.
You're just gonna let that go until it's nice and fluffy.
You really don't wanna skip this step
because this is what is also going to add
a lot of air into this batter.
So I let it go for about five minutes.
And then to that, we're going to add six
room temperature eggs.
That does sound like a lotta eggs,
but it is what makes this cake really light and fluffy
and gives it such great texture.
So you're just gonna add them one at a time,
scraping down the bowl between each addition,
and then lastly we're gonna add one teaspoon
of vanilla extract.
Then in a separate bowl, we're going to add
all of our dry ingredients.
We're gonna take 2 3/4 cup of all-purpose flour,
a teaspoon of salt,
and a teaspoon of baking soda.
Go ahead and just whisk that up until everything's combined.
Then you wanna measure out one cup of sour cream.
You do wanna use the full fat because again,
that's what's gonna make this cake so delicious.
So don't try to get any of that light sour cream.
That's not as good.
Then we're going to add our dry ingredients in thirds,
alternating with the sour cream.
So you just put in a little of the dry ingredients,
give it a beat, then add a spoonful or two
of the sour cream, and repeat that process
until everything is mixed and combined.
Then once it's all ready to go, we are going
to separate this batter into two bowls, just evenly.
You can just go ahead and eyeball it,
doesn't need to be perfect.
And in one batter, we're going to keep it
just the way it is.
That's going to be the vanilla side.
Then in the other bowl, we are going to add
eight ounces of melted bittersweet chocolate.
Go ahead and just give that a stir.
Don't beat it too heavily because you know,
you wanna keep that lightness of the batter.
Okay, so now you've got your vanilla
and you've got your chocolate,
we have our sprayed Bundt pan.
This is how this is all gonna work.
We're gonna take two ice cream scoops
and we're gonna put one in the chocolate side
and one in the vanilla side,
and then we're just going to alternate
with the batter a chocolate scoop, then a vanilla scoop,
then a chocolate scoop, and you're gonna go
all the way around the Bundt pan
and then you're gonna do a second layer.
And really the rule of thumb is,
anywhere there's a chocolate, you're gonna put
a vanilla on top.
Anywhere there's a vanilla, you put a chocolate on top.
You just wanna alternate to make sure
that we're gonna get nice marbling.
And then when you're all done, you're gonna take a knife
and just run it through these little batter balls
in a circular fashion.
Now don't overdo it.
This is the real key that I've learned with this cake.
If you do too many circular patterns,
you're gonna mix up that batter and you're not
gonna get the dramatic marbling.
So really just a gentle touch is all it takes.
Then you're gonna put this cake in a 350 degree oven
for just about 45 minutes.
You do wanna check it maybe at 40 minutes
just with a long skewer to make sure it's all cooked inside.
Then you're gonna take it out
and allow it to cool completely.
And once it is cool, you can go ahead and reverse it
onto a cooling rack.
And you won't see much of the dramatic marbling yet.
You're gonna see that when we cut into it in a minute.
But now we wanna make the chocolate ganache
that's gonna go on top of the cake.
So in a small saucepan, you're going to add six ounces
of semisweet chocolate and 1/2 a cup of heavy cream
or whipping cream.
Go ahead and just heat that up until all of the chocolate
is melted and combined.
Then you're gonna take your cooling rack
with your cake on it and put it in a sheet pan.
This will help to catch all the chocolate drippings
when we go to glaze the cake.
And then with a ladle, just go ahead and pour
that chocolate ganache over the top of the cake
and let gravity do the rest.
And you'll see you'll end up with these
really beautiful chocolate drippings all around
the side of the cake.
And at this point, you could stop right there,
or if you really love nuts, another good thing to do
would be to add a little bit of chopped pecans on the top.
Just gives it a little bit of texture and makes it feel
kinda fall and Halloween like.
I love this cake idea for Halloween
because it's really dramatic when you put it
on a fun cake stand and then when you cut into it,
it looks a little spooky and eerie.
It's also so delicious because it is moist and light
and very chocolatey.
This is a fantastic pound cake recipe.
I have to give my grandmother credit.
She knew what she was doing, and if you also wanna see
a lemon variety of this cake,
you can head on over to my garden channel
and there I show you how to make this cake
with a lemon flavor, which is quite good too.
All right you guys, I hope you give this one a try
ane let me know what you think,
and I will see you back here next week
for another delicious and easy recipe.
Until then, bye.
♪ Loving you is easy you're amazing ♪
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♪ Oh love loving love loving you ♪
♪ It's a piece of cake oh yes yes it's true ♪
♪ Because it's you ♪