I was looking through my collection of baking pans last week and I told myself it was time to do a little housekeeping and tidy things up a little.
Of course I came across quite a few pans that I had not used for a while, and among them was this bundt pan. I love bundt pans. Whenever I need to bake something pretty with little effort, I bake a bundt cake.
Today, feeling inspired, I decided to bake this zebra bundt cake that I had been thinking of baking for a while.
It’s beautiful, isn’t it?
The inside of the cake was just as pretty, as most zebra cakes tend to be.
And it was pretty effortless to make too.
Here are the step-by-step pictorial instructions on how to make this cake!
The first thing to do was to melt the butter.
While that happened, the cocoa powder, sugar and water were whisked together.
This was set aside.
The sugar was placed in a mixing bowl and the butter was added to it.
Using the paddle attachment of the mixer, I mixed this until the mixture was smooth.
The vanilla extract was added, followed by the eggs.
The flour and milk were added in the sequence flour-milk-flour-milk-flour. And mixed until just combined.
Two cups of the batter were transferred into the cocoa mixture and whisked to combine.
I used an ice cream scoop to ladle the batter (alternating between the light and dark batters) into a greased bundt pan.
The cake was baked and then cooled for about 15 minutes in the pan.
Before it was transferred onto a wire rack to cool completely.
To make the glaze, heat the cream until bubbles start to form at the edges. Add the chocolate and leave it for a couple of minutes.
Whisk until all the chocolate had melted. Let the mixture rest for about 10 to 15 minutes so it would slightly thicken.
Place a baking sheet below the wire rack, and use the whisk to drizzle the chocolate on the cake.
Just let the chocolate flow over the cake.
This is easy.
And it is delicious!
Do you need any more reason to make this?
- 3 cups (300g) cake flour
- 2 teaspoons (8g) baking powder
- ½ teaspoon (3g) salt
- 2 ½ cups (500g) caster sugar, divided - I reduced the sugar by 50%
- ½ cup (59g) natural (not Dutch-processed) cocoa powder
- 6 tablespoons (90ml) water
- 1 ½ cups (340g) unsalted butter, melted and cooled
- 1 ½ teaspoons (7.5ml) vanilla extract
- 5 large eggs
- ½ cup (120ml) whole milk
- 6 ounces (170g) bittersweet chocolate
- ⅔ cup (160ml) heavy cream
- Sift flour baking powder and salt into a bowl; set aside.
- In a separate medium size bowl add in ½ cup of sugar, the cocoa powder, and water then whisk until mixture is smooth; set aside.
- Place melted butter and sugar in a stand mixer bowl fitted with a paddle attachment. Beat on medium high until mixture is blended, about 1 minute. Add in vanilla and beat until combined. Add and beat eggs one at time, mixing well after each addition. Once all eggs are added, beat mixture until it becomes light and fluffy (it will resemble pancake batter, but slightly thinner).
- Turn mixer speed down to low and add the flour in three additions, alternating with the milk in two additions and mixing just until blended.
- Add 2 cups of the batter to the cocoa mixture and stir until blended.
- Using an ice cream scoop, pour two scoops of vanilla mixture into pan. Now alternate and pour one scoop of chocolate mixture on top of vanilla mixture. Continue to alternate between vanilla and chocolate layers until bundt pan is filled.
- Bake zebra pound cake for 50-60 minutes at 350°F (176°C) or until a cake tester inserted into the center comes out clean. Cool cake in the pan on a wire rack for 15 minutes. Invert the cake onto the rack and cool completely.
- Place chocolate and cream in a pan over low heat and stir until chocolate is melted. Set aside to cool for 10 minutes before using.
- Pour the glaze on top and let glaze set, about 30 minutes. Slice and serve.
- This is enough to fill one 12-cup Bundt pan. You can halve the recipe to fill a 9x5-inch loaf pan.
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