This post is sponsored by Danish Creamery. As always, all thoughts and opinions are my own. Thank you for supporting the brands that help make Browned Butter Blondie possible.
Easy to make and beautiful straight out of the pan, this chocolate chip marble bundt cake with a rich chocolate ganache glaze is perfect for all occasions.
Yesterday my middle daughter went to the DMV for her behind the wheel driver’s test. After six months riding next to her on high alert, gritting my teeth and wishing the passenger side foot break wasn’t just imaginary, the day had finally come for her to have her driving skills critiqued by someone other than mom and dad. I’m not sure if I was more nervous that she would pass or that she wouldn’t pass. I distinctly remember feeling the same way when I handed over the keys to the car to my oldest daughter and I’m pretty sure it doesn’t get any easier the more kids you have. In a word, it’s nerve-racking.
Spoiler alert: SHE PASSED!!
To pass the time while she was off driving circles at 25 mph around the local DMV, I decided to quell my anxiety with a little time in the kitchen. I bake a lot. I bake when I’m happy. I bake when I’m sad. And I definitely like to bake when I’m feeling worried. Something about mixing butter and sugar together with a scoop of flour and a dash of salt helps to calm my nerves. It quiets my energizer bunny brain and makes me feel relaxed and momentarily at peace with whatever worries I’m wrestling with in my mind on any given day.
I decided to bake a chocolate bundt cake, hoping that I wasn’t jinxing her good luck by making a celebratory cake before her test results were officially official. I figured cake would be good for us all either way, good news or bad. Cake is always a good idea if you ask me. This Chocolate Chip Marble Bundt Cake turned out to be a good luck charm and was just the ticket to mark the occasion of one more driver in the house. I had two slices. Because – one more driver in the house!!
If you know me, you know how much I love a bundt. They are easy to make, delicious to eat and they are pretty enough to serve right out of the pan. To make this Chocolate Chip Marble Bundt Cake, I have partnered with my favorite butter brand – Danish Creamery. Their European style recipe hasn’t changed one bit since 1895 and it’s made with the highest quality ingredients from California pasture-raised cows. Danish Creamery European Style Butter has 85% butter fat and a touch of sea salt. That’s 5% more butterfat that regular butter, which makes it ideal for baking perfectly soft and buttery cakes. If you aren’t baking with European style butter, you are really missing out.
To make this ultimate chocolate bundt cake we first cream together the butter and sugar. When baking a bundt, or any cake for that matter, it’s important that all of your dairy ingredients are at room temperature. To soften the butter, leave it out on the countertop for 30-60 minutes. Tempting though it may be, do not soften the butter in the microwave. The result is butter that is too soft and almost always slightly melted which prevents the butter from forming tiny air bubbles when whipped with the sugar. Those tiny air bubbles are crucial because the baking powder and/or baking soda steps in to expand those air pockets and creates the light and fluffy baked goods we are all after. If a recipe calls for room temperature butter, follow the rules bakers. You’ll be glad you did.
Once the butter and sugar are mixed until light and fluffy, we add the vanilla and eggs one at time followed by the dry ingredients. Being careful not to over mix the batter, leave a few streaks of flour remaining and then gently fold in the mini chocolate chips with a wooden spoon or spatula. Next we divide the batter in two parts and add a melted chocolate syrup to one portion. Simply layer the batters in the prepared bundt pan and now comes the fun part. Ok, full disclosure. This part actually stresses me out. I’m always worried that I’ll fail at creating the perfect swirl and I definitely fret over this step far too much. The trick is to swirl intentionally but with a light hand. I find the figure eight technique to work best for clear, defined swirls. Be sure to reach down towards the bottom of the pan with the butter knife and pull back up towards the top to be sure the marble effect runs throughout the cake. The good news is, a perfect swirl does not make a more delicious cake. Don’t stress it…the cake will taste ah-may-zing no matter how good {or bad} your marble looks.
Truth be told, a naked bundt cake makes for a lovely dessert. But this Chocolate Chip Marble Bundt Cake was begging for just one more layer of chocolate. So, in true “more is better” fashion, I’ve adorned the top with a rich, chocolate ganache glaze. Tah-dah! You’re looking at pure chocolate heaven right here bakers. I’m thinking this cake is my new favorite for all future cake-worthy occasions. Tonight I’m celebrating with the very last piece of cake the fact that I now have one more driver in the house that can run to the store when I run out of butter. Now that deserves a slice of cake!
If you give this Chocolate Chip Marble Bundt Cake a try, be sure to tag @brownedbutterblondie on Instagram so I can see what you are baking up in your kitchens! And don’t forget to follow along on Pinterest for all the latest recipe details straight from the blog. Happy Baking!
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