Marble Bundt Cake

February 14, 2010 in Allgemein

Sundays are for cake, especially here in Germany. At 3 p.m. many families, couples, or friends sit around their table for cake and coffee. Here in Dresden it’s hard to find a place at a café  between 3 and 5 p.m. Especially at this time of the year, when everything is freezing outside and it’s still getting dark that early, sugar and caffeine is all I want  on some days.

A moist and tender cake. Nice to look at, easy to make.

Marble Bundt Cake

Preheat the oven to 160°C (325°F). Grease a 23-cm (9-inch) Bundt pan with
margarine and dust it with all-purpose flour. Set aside.

135 g (1/2 cup + 1 1/2 T) margarine, at room temperature
250 g (2 1/4 cup) sugar, divided
1/2 t ground vanilla (or 1 t vanilla extract)

2 T ground flax seeds
6 T hot water
1/2 c applesauce, divided

240 ml (1 cup) soy milk
400 g flour (3 1/4 cup)
1 T baking powder
1/4 t salt

25 g unsweetened baking chocolate, melted
2 T cocoa powder

Cream together margarine, half the sugar, and vanilla. Beat until light and fluffy.

Combine flax and water, stir and add 6 T applesauce. Add beat sugar/margarine mixture, remaining sugar and soy milk. Beat until everything is incorporated.

Sift in flour, baking powder, and salt and stir until all ingredients are combined and no lumps remain.

Pour 2/3 of batter into pan. Mix remaining batter with melted chocolate, cocoa powder and remaining applesauce. Pour into the pan as well. Stir with a fork to draw swirls through the batter. Bake for 45 minutes or until a toothpick inserted comes out clean. Let cool for at least 20 minutes before removing from pan. Let cool completely before serving.

Combine 1 t powdered sugar with 1 t of cocoa powder and sift over the cake. Cut into slices.

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