Chocolate & Lemon Marble Bundt Cake #Bundtbakers

What’s up, people? Are you ready for another round of the fabulousness that is Bundtbakers?

I mean, I can’t hear you through my laptop so I’m assuming you all responded with a resounding “Yes!” This month’s theme is Strange but good flavor combinations. I found some weird ones out there, particularly this avocado pound cake with raspberry glaze. But I think what astounded me the most was the thought of mixing chocolate and onion. What?

According to Buzzfeed, the taste of chocolate and onion is amazing. I can’t even imagine. Perhaps, one day I’ll try it but for now my “strange but good combination” is lemon and chocolate. Granted, I’ve never tried lemon and chocolate before but it’s not completely unheard of.

I decided to go for it because I love chocolate and I love lemon so why not mash them together? She said somewhat apprehensively. Well, I’m glad that I tried it because the chocolate & lemon marble bundt cake really works. Somehow the tang of the lemon compliments the richness of the chocolate. I gotta say I was a bit surprised, but not that surprised…it’s not like it was a chocolate bundt with an onion glaze. That would be ridiculous.

Big ups to June from How to Philosophize with Cake for hosting and choosing this cool yet challenging theme. Please check out all of my Bundtbakers comrades and the beautiful bundts they’ve created this month.

#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board. We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our homepage.

Banana Bacon Bundt Cake by Liv For Cake
Beet and Beer Red Velvet Bundt Cake by I Sugar Coat It
Beet and Blood Orange Bundt Cake by Brooklyn Homemaker
Black Pepper and Red Wine Bundt Cake by Passion Kneaded
Caramelized Pineapple Blue Cheese Corncake Bundt by Food Lust People Love
Chocolate Banana Bacon Bundt Cake by The Freshman Cook
Chocolate Lemon Bundt Cake by I Bake He Shoots
Chocolate Liquorice Bundt Cake by Baking in Pyjamas
Chocolate Potato Bundt Cake with Strawberry Glaze by Magnolia Days
Chocolate Tomato Soup Bundt Cake by SpiceRoots
Coconut and Rose Syrup Bundt Cake by I Camp In My Kitchen
Coconut, Cardamom, and Orange Cake by Baking Yummies
Dark Chocolate Beet Cake by All That’s Left Are The Crumbs
Dark Chocolate Stout Bundt by Living the Gourmet
Junk Food Bundt Cake by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice
Lemon Rosemary Bundt by A Day in the Life on the Farm
Lovely Fields Bundt Cake by Los Chatos Chefs
Mini Mayonnaise and Chocolate Bundt Cakes by I Love Bundt Cakes
Olive Oil Rosemary Bundt Cake by Tartacadabra
Orange Bourbon Rosemary Bundt Cake by The Spiced Life
Peanut Butter Sour Cream Bundt Cake by Basic N Delicious
Six Flavor Bundt by Making Miracles
Sweet Potato and Marshmallow Bundt by Jane’s Adventures in Dinner
Triple Rum Black Pepper Bundt Cake by How to Philosophize with Cake

Chocolate & Lemon Marble Bundt Cake #Bundtbakers

Prep time

20 mins

Cook time

35 mins

Total time

55 mins

Makes One 6 cup Chocolate & Lemon marble Bundt Cake.

Author: Mondo

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

Preheat the oven to 350 degrees Fahrenheit.
Spray a 6 cup bundt pan with baking spray. Set aside.
For the Lemon Cake
Place room temperature butter in a mixing bowl.
Place sugar in a small bowl with lemon zest.
Mash the lemon zest and sugar with the back of a spoon until the sugar becomes wet and fragrant.
Add sugar mixture to the butter and cream until light and fluffy, about 3 minutes.
Add egg and mix until completely incorporated.
In a measuring cup combine buttermilk, vanilla and lemon juice.
In a small bowl combine flour, baking soda and salt.
With the mixer on low, alternately add the flour mixture and the buttermilk mixture, beginning and ending with the flour mixture, in 3 additions.
Scrape batter into a bowl, making sure there's no batter left in the bowl. Set aside.
For the Chocolate Cake
Place the butter and sugar in the same mixing bowl and cream until fluffy, about 3 minutes.
Add the egg and mix until completely incorporated.
In a small bowl, mix the espresso powder and boiling water. Stir to combine.
Mix in the espresso mixture with the butter mixture until completely incorporated.
Combine buttermilk and vanilla extract in a measuring cup.
In a small bowl, combine cocoa powder, flour, baking soda and salt.
With the mixer on low, alternately add the flour mixture and the buttermilk mixture, beginning and ending with the flour mixture, in 3 additions.
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.
Place bundt pan on a cookie sheet and bake on the middle rack for 35-40 minutes.
Test cake with a toothpick, it should come out clean.
Let bundt cool in pan for 15 minutes then remove to a cooling rack.
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.