Chocolate & almond marbled bundt cake

Chocolate & almond marbled bundt cake

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(9 ratings)

Prep: 20 mins Cook: 40 mins - 50 mins


Serves 12 - 16
Great British Bake Off's Ruby Tandoh creates a two-tone decorative sponge ring. Pick a patterned bundt cake tin for an extra-special finish

Nutrition and extra info

Nutrition: Per serving (12)

  • kcal359
  • fat21g
  • saturates11g
  • carbs37g
  • sugars24g
  • fibre2g
  • protein5g
  • salt0.5g
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  • 180g butter, softened, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 225g caster sugar
  • ¾ tsp almond extract
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 180g plain flour
  • 75g ground almond
  • 3 large egg
  • 2 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 3 tbsp cocoa powder mixed with 3 tbsp hot water to make a paste
  • 100g dark chocolate chip
  • 30g icing sugar, to dust
  • 1½ l (or bigger) bundt cake tin


  1. Heat the oven to 180C/160C fan/gas 4. Thoroughly brush a 1.5 litre bundt tin with melted butter.

  2. Cream the butter and sugar together until light and fluffy. Stir in the almond extract.

  3. Mix together the baking powder, flour and ground almonds. Beat in one egg at a time, adding a spoonful of the flour mixture in between. Repeat until all three eggs have been added, then fold in the remaining flour mixture and stir in the milk.

  4. Spoon half of the cake batter into a separate bowl and mix in the cocoa paste. Add the chocolate chips to the other half of the mixture. Add spoonfuls of each of the batters alternately to the tin and drag the handle of a teaspoon through the mixture to create a marbled effect.

  5. Bake for around 40 minutes and then test the cake to see if a skewer inserted into the deepest part comes out clean. The cake will take 40 - 50 mins, depending on the proportions of your bundt tin.

  6. Let the cake cool in the tin for 10 minutes before turning out onto a cooling rack. Once cooled, dust the cake with a little icing sugar.

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Comments (16)

pippinandtog's picture

I followed the recipe to the dot ....without choc chips! It is scrummy and worked a treat. No issues with turning it out of my cheapy Tesco Bundt Tin. I am a complete Bundt a thrilled Bundt baker! Thank you

jem24uk's picture

I am a novice baker and my husband bought me a Nordic ware Bundt tin for Christmas. The tin has sat in my cupboard unused until today, my husbands 50th birthday. I followed this recipe, upping the mixture by 60% as my tin was 2.4L. The results was a brilliant cake that looked and tasted better than I could of hoped for. The cake vanished in 10 minutes with not a crump left on the plate. I am very happy with this recipe. Thank you.

adeborgho's picture

made this to break in a brand new silicone tin, and didn't think I needed to grease silicone - obviously a huge mistake and the cake came out looking pretty disastrous but did not care as it tastes absolutely fantastic! Almond and chocolate go so well together, used broken up 80% chocolate which gave it a serious chocolate hit. It disappeared almost instantly to great accolades so will definitely be making this again.

Kat85's picture

This cake works really well, contrary to the comment below, I found it to be a perfect amount of mixture for a 1.5l tin. I got a bundt tin today from a charity shop and this recipe inspired me to make one tonight! The cake is lovely - very moist and tasty, the tip from mos101 is really helpful - my cake came out with no problems- thank you!

Miggy's picture

I made this cake as a centrepiece for a get-together and have to say I was very disappointed that it turns out about half the height of the picture, and nowhere near so impressive. When I was mixing the batter I thought there wasn't enough so I double-checked the ingredients and the size of the tin: I'd got both right so I carried on, but when I put it in the tin it came barely half way up and when cooked it rose to about 2/3 the height of the tin, and came out looking more like a savarin than a bundt cake. There's no way this amount is suitable for a 1.5l (or bigger) bundt. tin. The reason I'm disappointed is that I would have expected this to have been picked up by the testing team.
Add: I'm an experienced baker but the recipe could be confusing at 3: it could be read that you add the eggs to the flour, and not to the butter/sugar mixture, followed by the flour. A question posted on here indicates that at least one person didn't understand the instructions.

louiseholistic's picture

Just made this and, despite thoroughly painting the non stick bundt tin with melted butter, the cake would NOT come out and is now in pieces. Tastes good though! Any tips for next time, please?

Miggy's picture

I have a heavy aluminium bundt tin which I just greased with the butter wrapper, I let the cake cool in the tin for 10 mins (as per the instructions) and it turned out cleanly.

mos101's picture

Hi louiseholistic. I dusted the tin with flour after the melted butter had set. When I took the tin out of the oven I sat it on a towel soaked in hot water for 10 minutes. After that the cake came out of the tin without breaking.

coasterstep's picture

I did not have a bundt tin and could not find one where I live in France - luckily last week I found a small kugelhopf tin in our local Lidl! I wanted a cake for a function and this cake seemed ideal for carrying and for serving. As my tin is small (19mm) I reduced the ingredienst by a third. I followed mos101's instructions for preparing the tin and the hot wet towel - magic! The cake came out very cleanly - looks great but will have to wait until tomorrow for the taste test!.
And it tasted delicious and disappeared quickly. Will make again.

pauline456's picture

Hi, was it the Nordic Ware tin you used? I use melted butter and a pastry brush and when it has cooked I always leave it in the tin for 10 mins before I turn it out. You can see the cake starts to shrink back a little from the sides. Hope it works next time as the shape is lovely. I've also got the Chiffon and the Heritage from Nordic Ware but these are the next size up. They also have some great recipes on FB nordicwareuk.

pinkhevs's picture

This was delicious! I didn't manage to get it out of the tin in one piece but I think that's my fault for not greasing it generously enough. It was still thoroughly enjoyed by everyone who tried it though and I'll definitely give it another go - fingers crossed it'll come out looking as good as it tastes next time!

suejeacock's picture

Had fantastic comments from all the family have made it a few times now very moist and doesn't last very long not because it doesn't keep but the grandchildren eat it all too quick ...............

heidi_1871's picture

Loved this - personally thought (like all the best chocolate cakes) that the almonds in this are unobtrusive and work to enhance the flavour of the cocoa & chocolate chips. Fabulous texture too: lovely and moist.

My bundt tin is 25cm in diameter (looks like 1.5l tins are closer to 20cm) so the skewer came out clean after about 35 mins. Makes a flatter fluted cake but still pretty.

christalwater's picture

I loved this cake, good flavour, light texture and moist. The measurements for me were right. Everything worked.

tumtumtoo's picture

Love this recipe - makes for a really moist cake with a nice slightly crispy texture on the base. Chocolatey but not too heavy. Yum!

redsparrow's picture

I really didn't like it. Texture (heavy) and taste really not nice - almond essence really didn't work; seemed to fight against the chocolate.
Measurements not quite right e.g cocoa powder to water was just wrong. Quantities too small for christmas tree bundz. Kids wouldn't eat it and they are not fussy eaters.

Questions (2)

Spaghettibender's picture

At which stage do you add the butter and sugar mix?

Miggy's picture

It's not clear from the recipe but you cream the butter and sugar, then add the beaten eggs a little at a time, beating well, followed by the flour and ground almonds, all into the butter/sugar mix. This is the classic way to make a sponge cake.

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