Double Chocolate Swirl Bundt Cake is decadent and delicious! Now I know what you’re thinking. Am I dreaming? Double chocolate swirls in a bundt cake? Yes…it’s happening!
Swirls are just too pretty to look at in cakes. They may make them almost too pretty to dig into. Almost! I was thrilled when it was time to think about a swirly cake for June’s #BundtaMonth.
The possibilities were endless. I honestly was swirling in the direction of something fruity. But I just made a berrilicious bundt last month. It had to be something different. How about a streusel swirl? Yes, that would be incredible. I had that problem again. I was dreaming about a cake I saw in the May issue of Cooking Light. I still didn’t get to the strawberry pound cake they featured. I immediately baked the chocolate one. I even baked this cake for Swirly June weeks ahead. That rarely happens…I guess the swirls were too difficult to resist!
some notes on the cake: I’ve seen some people say they don’t know how to create the swirl or they’re afraid to do it. It is a really simple technique with such pretty results. As long as you have your two batters ready to go in your pan, you just gently create some swirls with a butter knife.
Then you let the baking magic do the work and soon you will have a gorgeous and very swirly cake! I smoothed down the batter with a spatula after I swirled around with the knife.
I had to throw in a little bit of espresso to the chocolate. I enjoy the delicate coffee flavor. You can omit that step if you’re not interested in a little coffee kick. As for the texture of this cake, it is a little firmer than my other bundts I typically make. Nobody complained. I baked this a 2nd time and brought it to a dinner party. Everyone loved it! If you don’t happen to have any whole-wheat pastry flour, go ahead and use all-purpose. Don’t let that stop you from making this cake. You must make it and smile when you cut the first slice and see the gorgeous swirls.:)
Double Chocolate Swirl Bundt Cake
by
Ingredients (8-10 servings)
Cake
- 1 3/4 cups sugar
- 1/3 cup canola oil
- 6 tablespoons butter, softened
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup whole-wheat pastry flour (if you don’t have whole-wheat pastry, use all-purpose flour)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 1/4 cup milk
- 1 teaspoon canola oil
- 1 ounce chopped bittersweet chocolate
- 2 tablespoons unsweetened cocoa
- 1 Tablespoon espresso
Glaze
- 2/3 cup powdered sugar
- 2 tablespoons 2% reduced-fat milk
- 1 tablespoon unsweetened cocoa
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
Preheat oven to 350F. Grease and flour your bundt pan (regular 10 cup bundt pan). I personally prefer to use baking spray for bundt pans.
Combine first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, beating until incorporated. Stir in 1/2 teaspoon vanilla.
In a large bowl, combine flours, powder, soda, and salt. In a small bowl, combine sour cream and 1/4 cup milk. Add flour mixture and sour cream mixture alternately to butter mixture, beginning and ending with flour mixture. Stop mixture to scrape down the sides of the bowl with a spatula to incorporate all the ingredients.
Combine 1 teaspoon canola oil and chopped bittersweet chocolate in a microwave-safe dish. Microwave at HIGH for 1 minute, stirring every 20 seconds until smooth. Stir in 2 tablespoons cocoa and the espresso. (if you don’t have a microwave like me…do this with a double boiler over medium heat). Remove 2 1/2 cups vanilla batter; add to chocolate mixture, and stir.
Spoon in the batters alternately to the bundt pan. With a butter knife, gently swirl the batters together. Not too many swirls or you will ruin the pretty design.
Bake for 50-55 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 15 minutes. Remove from pan; cool on wire rack.
Combine powdered sugar, 2 tablespoons milk, 1 tablespoon cocoa, 1/4 teaspoon vanilla, and 1/8 teaspoon salt; stir until smooth. Drizzle glaze over cake.
[…] Double Chocolate Swirl Bundt Cake by Lora at Cake Duchess […]
[…] Double Chocolate Swirl Bundt Cake by Lora at Cake Duchess […]
Woah! Does this look good. That glaze on top totally elevates this to drool worthy levels.
[…] Double Chocolate Swirl Bundt Cake by Lora at Cake Duchess […]
yummyy… look delicious… thaks for sharing…
Marbled Bundt cakes are my favorite and I was just going to bake one when another electricity cut happened. Now I am feeling motivated again! =) Thanks for sharing Lora.
Love bundt cakes AND swirly cakes. This right here is a winner!
Your marbled bundt cake looks soooo delicious! It's making me crave cake at 8:30 in the morning.
[…] Double Chocolate Swirl Bundt Cake by Lora at Cake Duchess […]
[…] Double Chocolate Swirl Bundt Cake by Lora at Cake Duchess […]
There's nothing better than chocolate and vanilla together! Love the chocolate glaze to amp up the chocolate factor. Beautiful!
[…] Double Chocolate Swirl Bundt Cake by Lora at Cake Duchess […]
I just want to stare at that first photo of the chocolate dripping down the cake slice all day. Of course, it would be even better if I was eating the slice while looking at the photo too. Double chocolate = double good!
Your cakes are always beautiful and I especially love to see your Bundt versions. You can never go wrong with chocolate, especially with a little espresso powder to kick it up a notch.
Lora,
OMG, I LOVE this method!!! wow, what a great idea! I'm going to try this when I attempt a swirl again!!! this is so lovely and beautiful! and all of your photos are gorgeous, LOVE!
You are the best, Lora! Not only is double chocolate always a good idea, a dash of espresso never hurts =) Your instructional about swirls is truly helpful, too. Thank you!
The words 'double chocolate' made me happy. 🙂 That looks ridiculously delicious!
This looks like the perfect bundt cake to me. If I keep coming here maybe it will rub off and I'll actually make a cake. 🙂
This looks so moist and delicious!!! Beautiful photos!
Lora,
Your cake looks delicious! It must be the swirls. Of course, chocolate icing puts it over the top.
Annamaria