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Home » Recipes » Double Chocolate Swirl Bundt Cake

Double Chocolate Swirl Bundt Cake

June 7, 2013 by Savoring Italy

 Double Chocolate Swirl Bundt Cake
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.

Double Chocolate Swirl Bundt Cake

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!

Double Chocolate Swirl Bundt Cake
Double Chocolate Swirl Bundt Cake
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 Savoring Italy

    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.
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      Comments

      1. Apple Swirl Bundt Cake Recipe | Magnolia Days says

        June 7, 2013 at 6:28 am

        […] Double Chocolate Swirl Bundt Cake by Lora at Cake Duchess […]

        Reply
      2. Strawberry Swirl Cream Cheese Bundt – #BundtaMonth Swirly | Sweet Sensations says

        June 7, 2013 at 6:43 am

        […] Double Chocolate Swirl Bundt Cake by Lora at Cake Duchess […]

        Reply
      3. Brian @ A Thought For Food says

        June 7, 2013 at 6:44 am

        Woah! Does this look good. That glaze on top totally elevates this to drool worthy levels.

        Reply
      4. Espresso Swirled Bundt Cake | The Spiced Life says

        June 7, 2013 at 7:01 am

        […] Double Chocolate Swirl Bundt Cake by Lora at Cake Duchess […]

        Reply
      5. puterakd says

        June 7, 2013 at 7:04 am

        yummyy… look delicious… thaks for sharing…

        Reply
      6. Helene D'souza says

        June 7, 2013 at 7:21 am

        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.

        Reply
      7. Julia says

        June 7, 2013 at 8:27 am

        Love bundt cakes AND swirly cakes. This right here is a winner!

        Reply
      8. Maureen says

        June 7, 2013 at 8:29 am

        Your marbled bundt cake looks soooo delicious! It's making me crave cake at 8:30 in the morning.

        Reply
      9. Lemon Basil Blueberry Swirl Cake says

        June 7, 2013 at 8:30 am

        […] Double Chocolate Swirl Bundt Cake by Lora at Cake Duchess […]

        Reply
      10. Cinnamon Praline Pecan Swirl Bundt Cake #BundtAMonth : In The Kitchen With KP says

        June 7, 2013 at 8:38 am

        […] Double Chocolate Swirl Bundt Cake by Lora at Cake Duchess […]

        Reply
      11. Kate | Food Babbles says

        June 7, 2013 at 9:09 am

        There's nothing better than chocolate and vanilla together! Love the chocolate glaze to amp up the chocolate factor. Beautiful!

        Reply
      12. Zebra Bundt for Swirly June #BundtaMonth | Noshing With The Nolands says

        June 7, 2013 at 9:13 am

        […] Double Chocolate Swirl Bundt Cake by Lora at Cake Duchess […]

        Reply
      13. Renee says

        June 7, 2013 at 9:27 am

        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!

        Reply
      14. Bunkycooks says

        June 7, 2013 at 9:58 am

        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.

        Reply
      15. Alice @ Hip Foodie Mom says

        June 7, 2013 at 10:25 am

        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!

        Reply
      16. The Ninja Baker says

        June 7, 2013 at 10:27 am

        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!

        Reply
      17. Anita at Hungry Couple says

        June 7, 2013 at 10:49 am

        The words 'double chocolate' made me happy. 🙂 That looks ridiculously delicious!

        Reply
      18. Lyndsey@TinySkillet says

        June 7, 2013 at 11:15 am

        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. 🙂

        Reply
      19. Mr. & Mrs. P says

        June 7, 2013 at 11:26 am

        This looks so moist and delicious!!! Beautiful photos!

        Reply
      20. Annamaria @ Bakewell Junction says

        June 7, 2013 at 12:01 pm

        Lora,
        Your cake looks delicious! It must be the swirls. Of course, chocolate icing puts it over the top.
        Annamaria

        Reply
      21. Paula @ Vintage Kitchen Notes says

        June 7, 2013 at 1:21 pm

        This is the kind of two tone cake I grew up with and it´s still one of my favorites. And with some espresso and whole wheat flour in the mix, even better! This cakes are so perfect to have around, and they dissappear fast too. Have a great weekend Lora!

        Reply
      22. Tara says

        June 7, 2013 at 4:11 pm

        Lora, that looks divine girl!! Perfection!!

        Reply
      23. Nancy @ gottagetbaked says

        June 7, 2013 at 7:28 pm

        Gah! I need a thick slice of this bundt, stat! It's gorgeous, Lora – the contrast between light and dark, with that decadent glaze on top…I'm actually salivating right now, no joke. I love that you threw in espresso – I always add instant coffee to anything chocolate. I find that it amps up the chocolate flavour without adding too much coffee.

        Reply
      24. Lisa says

        June 7, 2013 at 8:41 pm

        This is decadence at it's finest in a bundt. What a gorgeous cake and the swirls are perfection. Whenever I try to 'marbelize' batters..they always look like a beautiful kaleidoscope that someone stepped on! Well..it's been a while..will have to eventually try again, and this cake would be the perfect place to start! The chocolate glaze is calling to me!

        Reply
      25. Laura (Tutti Dolci) says

        June 7, 2013 at 9:02 pm

        Yes please to double chocolate; love that swirl!

        Reply
      26. Holly says

        June 8, 2013 at 4:39 pm

        That cake caught my eye in Cooking Light too. So glad you made it and the glaze really pushes this cake over the top! You gave us a great month of swirl baking, thanks!!!

        Reply
      27. The Café Sucre Farine says

        June 8, 2013 at 9:56 pm

        You've outdone yourself Lora, this looks wonderful! Love that chocolate glaze dripping down, i want to take my finger and make a swipe!

        Reply
      28. Hezzi-D says

        June 8, 2013 at 11:07 pm

        I like your technique for making the swirl. I'll have to try that next time. That glaze looks incredible on your cake!

        Reply
      29. Jackie says

        June 9, 2013 at 2:37 am

        Hi

        How do you make espresso?

        Reply
      30. Carrie @ poet in the pantry says

        June 10, 2013 at 12:24 am

        Very nice swirling! Mmm… chocolate. I like a little touch of coffee/espresso in mine, too, just to develop the flavor a little more.

        Reply
      31. Laura says

        June 10, 2013 at 11:14 pm

        Beautiful! The glaze really pulls it together.

        Reply
      32. Sandra says

        June 11, 2013 at 10:20 am

        Three cheers for a double chocolate swirl!!!

        Reply
      33. Patty says

        June 14, 2013 at 11:16 pm

        Swirly double chocolate bundt- not sure it gets better than this!

        Reply
      34. Chocolate Orange Swirl Bundt Cake #bundtamonth | Sukarah سُكَّرَه says

        June 20, 2013 at 7:32 am

        […] Double Chocolate Swirl Bundt Cake by Lora at Cake Duchess […]

        Reply
      35. Vanilla Bean and Cinnamon Swirl Bundt Cake for June’s #Bundtamonth | baking in pyjamas says

        June 23, 2013 at 11:42 am

        […] bundt cake is for July’s #Bundtamonth where this month’s theme is swirls. Head over the Cake Duchess and Baker Street to see the other swirly themed […]

        Reply
      36. Laura@bakinginpyjamas says

        June 23, 2013 at 12:16 pm

        Your butter sound delicious.

        Reply
      37. Laura@bakinginpyjamas says

        June 23, 2013 at 12:16 pm

        Your bundt cake sounds delicious.

        Reply
      38. Luv What You Do says

        July 19, 2013 at 3:58 pm

        What a beautiful cake! I love bundt cakes to serve for guests and adding extra chocolate is even better!

        Reply
      39. Vanilla Cherry Swirl Mini Bundt Cake #BundtAMonth - Hezzi-D's Books and Cooks says

        September 11, 2014 at 6:06 am

        […] Double Chocolate Swirl Bundt Cake by Lora at Cake Duchess […]

        Reply
      40. Nutella Swirl Bundt Cake - Cake Duchess — Cake Duchess says

        February 23, 2015 at 9:38 am

        […] I had in my cupboard. It was beckoning to be used in a cake such as this one! I did bake this chocolate swirl cake before and it was a huge success and well loved by all! I subbed in Nutella instead of melting […]

        Reply

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