Recipes  

Marbled Mocha Bundt Cake

  • Preparation 30 MIN
    Cooking 52 MIN
    Cooling 3 H
  • Servings 1
  • Makes 10 servings
  • Freezes
Share

Ingredients

Cake

Icing

Preparation

Cake

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter and flour a 10 to 12-cup (2.5 to 3 litre) Bundt pan.
  2. In a small pot, heat the milk with the butter until melted. Let cool.
  3. In a bowl, combine the flour, baking powder and salt.
  4. In another bowl, whisk the eggs, sugar and vanilla with an electric mixer until the mixture is pale and doubled in volume, about 5 minutes. With the machine running on low speed, whisk in the dry ingredients alternating with the cooled milk mixture until smooth.
  5. Spread out two-thirds of the batter (about 3 cups/750 ml) in the prepared Bundt pan. Fold the cocoa and coffee powders into the remaining batter. Gently pour the mocha batter into the middle of the vanilla batter. Using a small spoon, gently swirl the two batters in small circular movements to create a marbled effect.
  6. Bake for 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 10 minutes. Turn the cake out onto a wire rack set over a baking sheet. Let cool completely.

Icing

  1. In a bowl, dissolve the coffee powder in the water. Whisk in the icing sugar. If necessary, add a small amount of water or icing sugar to obtain a pouring consistency. Pour over the cooled cake, letting the icing run down the sides.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.