Chocolate & Lemon Marble Bundt Cake #Bundtbakers
 
Prep time
Cook time
Total time
 
Makes One 6 cup Chocolate & Lemon marble Bundt Cake.
Author:
Serves: 8
Ingredients
  • For the Lemon Cake
  • ¼ cup unsalted butter, room temperature
  • ½ cup sugar
  • zest of ½ lemon
  • 1 egg, large
  • ¼ cup buttermilk
  • 1 tablespoon lemon juice
  • ½ teaspoon vanilla extract
  • ¾ cup flour
  • ⅛ teaspoon salt
  • ⅛ teaspoon baking soda
  • For the Chocolate Cake
  • ¼ cup unsalted butter, room temperature
  • ½ cup plus 1 tablespoon sugar
  • 1 egg, large
  • ¼ cup buttermilk
  • ½ teaspoon vanilla extract
  • ½ cup plus 1 tablespoon flour
  • 3 tablespoon cocoa powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 1½ teaspoons espresso powder
  • 2 tablespoons boiling water
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Spray a 6 cup bundt pan with baking spray. Set aside.
  3. For the Lemon Cake
  4. Place room temperature butter in a mixing bowl.
  5. Place sugar in a small bowl with lemon zest.
  6. Mash the lemon zest and sugar with the back of a spoon until the sugar becomes wet and fragrant.
  7. Add sugar mixture to the butter and cream until light and fluffy, about 3 minutes.
  8. Add egg and mix until completely incorporated.
  9. In a measuring cup combine buttermilk, vanilla and lemon juice.
  10. In a small bowl combine flour, baking soda and salt.
  11. With the mixer on low, alternately add the flour mixture and the buttermilk mixture, beginning and ending with the flour mixture, in 3 additions.
  12. Scrape batter into a bowl, making sure there's no batter left in the bowl. Set aside.
  13. For the Chocolate Cake
  14. Place the butter and sugar in the same mixing bowl and cream until fluffy, about 3 minutes.
  15. Add the egg and mix until completely incorporated.
  16. In a small bowl, mix the espresso powder and boiling water. Stir to combine.
  17. Mix in the espresso mixture with the butter mixture until completely incorporated.
  18. Combine buttermilk and vanilla extract in a measuring cup.
  19. In a small bowl, combine cocoa powder, flour, baking soda and salt.
  20. With the mixer on low, alternately add the flour mixture and the buttermilk mixture, beginning and ending with the flour mixture, in 3 additions.
  21. Using a scoop or a large spoon, alternately place lemon and chocolate batter into prepared pan. With a butter knife, cut and twist through batters to obtain marbled effect.
  22. Place bundt pan on a cookie sheet and bake on the middle rack for 35-40 minutes.
  23. Test cake with a toothpick, it should come out clean.
  24. Let bundt cool in pan for 15 minutes then remove to a cooling rack.
  25. Glaze with a Chocolate Espresso Glaze.
Notes
For the Chocolate Espresso Glaze: Place 1.5 ounces of semisweet chocolate, ¾ teaspoon of espresso powder, and ¼ cup of heavy cream in a small bowl. Microwave in 30 second burst until the chocolate has melted and the cream is warm. Stir until the glaze is smooth and shiny. Let cool for 10-15 minutes before glazing cake.
Recipe by I bake he shoots at http://ibakeheshoots.com/chocolate-lemon-marble-bundt-cake-bundtbakers/