Chocolate & almond marbled bundt cake

Chocolate & almond marbled bundt cake

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(3 ratings)

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Cooking time

Prep: 20 mins Cook: 40 mins - 50 mins

Skill level

Easy

Servings

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 info

Nutrition Per serving (12)

kcalories
359
protein
5g
carbs
37g
fat
21g
saturates
11g
fibre
2g
sugar
24g
salt
0.5g

Ingredients

  • 180g butter, softened, plus extra for greasing
  • 225g caster sugar
  • ¾ tsp almond extract
  • 2 tsp baking powder
  • 180g plain flour
  • 75g ground almonds
  • 3 large eggs
  • 2 tbsp milk
  • 3 tbsp cocoa powder mixed with 3 tbsp hot water to make a paste
  • 100g dark chocolate chips
  • 30g icing sugar, to dust
  • 1½ l (or bigger) bundt cake tin

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Method

  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.

Recipe from bbcgoodfood.com, December 2013

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Comments

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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.

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