"Makes one 10-inch (25-cm) tube or Bundt cake, about 24 slices"Serves | Prep Time | Cook Time
Why I Love This Recipe
Favorite family birthday cake
Ingredients You'll Need
Base Batter Ingredients
• 2 2/3 cups all-purpose flour (spoon flour into a dry-measure cup and level off)
• 1 2/3 cups sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 12 ounces/350 grams (3 sticks) unsalted butter, softened
• 7 large eggs
• 3 tablespoons dark rum or Amaretto (we prefer Amaretto)
Chocolate Batter Ingredients
• 2 tablespoons dark rum or Amaretto (we prefer Amaretto)
• 2 tablespoons milk
• 1/2 teaspoon baking soda
• 6 ounces (175 grams) bittersweet (not unsweetened) chocolate, melted and cooled; use high quality chocolate (e.g. Lindt) – the taste is worth it
• 2 cups Base Batter
• 1 (12-cup) tube or Bundt pan, buttered, coated with fine, dry bread crumbs, and sprayed with vegetable oil cooking spray
PREPARATION BASE BATTER
1. Set a rack in the lower third of the oven and preheat to 325°F (160°C).
2. Combine the flour, sugar, baking powder, and salt in the bowl of your electric mixer. First stir dry ingredients by hand to mix, then add the butter. Use the paddle to beat the mixture on low speed until the mixture is a smooth, heavy paste, 1 to 2 minutes. (Make sure butter is softened, otherwise this will not come together well).
3. In a separate medium bowl, whisk eggs and Amaretto together. Once combined, beat 1/3 of the egg mixture into the flour and butter mixture on medium speed. Beat for 1 minute.
4. Stop and scrape down the bowl and beater, then add half of the egg mixture and beat for 2 minutes. Repeat with the other half until all is incorporated.
5. Remove the bowl from the mixer and using a large rubber spatula give the batter a final mix.
6. Fill ½ to 2/3 of the base batter into the bottom of your Bundt pan spreading around somewhat evenly (not a science, kind of even is ok).
. PREPARATION CHOCOLATE BATTER
1. Combine Amaretto, milk, and baking soda in a medium mixing bowl.
2. Whisk well to dissolve the baking soda. Scrape in the melted, cooled chocolate and whisk well. Add chocolate mix to the bowl with the remaining ½ to 1/3 of base batter and combine using paddle attachment in the stand mixer.
3. Layer the chocolate batter on top of the base batter in the Bundt pan; try to distribute somewhat evenly all around.
4. Use a fork to “marble” the batter: Insert the fork into the batter at the central tube and draw it through the base batter pulling in some of the chocolate batter first down, then back up to the top of the pan towards you to create a “ribbon” of dark batter within the base batter. Repeat all around the Bundt pan.
5. Stop when you get back to the point where you started. No need to smooth the top – it will even out during baking.
6. Bake the cake until well risen and firm, and a toothpick inserted comes out with very little or no crumbs on it, about 1 hour.
7. Cool in the pan for 5 minutes, then invert onto a rack and let cool completely.
8. Dust with confectioner’s sugar or – if you want extra decadent – use lemon icing
9. Lemon icing: Combine a cup of icing sugar with the juice of about ½ lemon; mix until smooth, add juice as needed to get a and spreadable consistency – apply with a pastry brush.