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!
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
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!
Lora, that looks divine girl!! Perfection!!
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.
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!
Yes please to double chocolate; love that swirl!
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!!!
You've outdone yourself Lora, this looks wonderful! Love that chocolate glaze dripping down, i want to take my finger and make a swipe!
I like your technique for making the swirl. I'll have to try that next time. That glaze looks incredible on your cake!
Hi
How do you make espresso?
Very nice swirling! Mmm… chocolate. I like a little touch of coffee/espresso in mine, too, just to develop the flavor a little more.
Beautiful! The glaze really pulls it together.
Three cheers for a double chocolate swirl!!!
Swirly double chocolate bundt- not sure it gets better than this!
[…] Double Chocolate Swirl Bundt Cake by Lora at Cake Duchess […]
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Your butter sound delicious.
Your bundt cake sounds delicious.
What a beautiful cake! I love bundt cakes to serve for guests and adding extra chocolate is even better!
[…] Double Chocolate Swirl Bundt Cake by Lora at Cake Duchess […]
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