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Procedure is more important on this cake than ingredients - but the better your ingredients, the better your cake!
Ingredients:
Butter/Flour one large bundt pan, or prep the equivalent. I prefer 4-5 mini bundt pans. Preheat your oven to 350 F.
Separate your eggs. Put the whites in a medium sized bowl and yolks in a large bowl.
Beat your yolks until they become lighter in color. Add in most of the sugar, but keep a few tablespoons aside and continue to beat until almost taffy-like. Slowly add in your oil and vanilla. Then add in your flour and baking powder, alternating with the milk until incorporated.
Beat your egg whites, slowly adding in the remaining granular sugar, until stiff peaks form.
BY HAND - Gently fold the egg whites into the batter until smooth and incorporated.
Pour about 2/3 of your batter into your prepared bundt pan(s).
BY HAND - mix the cocoa powder into the remaining 1/3 batter until incorporated and you have a rich chocolaty batter.
Gently/slowly pour this into a single circular layer on top of your white batter. DO NOT Swirl with a knife. The chocolate and additional mixing will have made that layer more dense and it Will settle inside the white layer.
Bake for about 1.5 hours for a single bundt pan until toothpick comes out clean. Let cool at least 15 minutes before turning the pan over on a cooling rack and taking the cake out. The cake should drop out on its own, otherwise it's not cool enough yet. Don't be too forceful.
Serve with a dusting of powdered sugar over the top.
Enjoy!
Ingredients:
- 7 eggs - free range if avail
- 1 cup vegetable oil
- 350 grams of "instant" flour - otherwise known as 'best for blending' flour - it's a super fine flour that doesn't clump
- 375 grams of granular sugar
- 2 tsp vanilla extract
- 2.5 tsp baking powder
- 300 ml buttermilk
- 2+ Tablespoons good quality cocoa powder
Butter/Flour one large bundt pan, or prep the equivalent. I prefer 4-5 mini bundt pans. Preheat your oven to 350 F.
Separate your eggs. Put the whites in a medium sized bowl and yolks in a large bowl.
Beat your yolks until they become lighter in color. Add in most of the sugar, but keep a few tablespoons aside and continue to beat until almost taffy-like. Slowly add in your oil and vanilla. Then add in your flour and baking powder, alternating with the milk until incorporated.
Beat your egg whites, slowly adding in the remaining granular sugar, until stiff peaks form.
BY HAND - Gently fold the egg whites into the batter until smooth and incorporated.
Pour about 2/3 of your batter into your prepared bundt pan(s).
BY HAND - mix the cocoa powder into the remaining 1/3 batter until incorporated and you have a rich chocolaty batter.
Gently/slowly pour this into a single circular layer on top of your white batter. DO NOT Swirl with a knife. The chocolate and additional mixing will have made that layer more dense and it Will settle inside the white layer.
Bake for about 1.5 hours for a single bundt pan until toothpick comes out clean. Let cool at least 15 minutes before turning the pan over on a cooling rack and taking the cake out. The cake should drop out on its own, otherwise it's not cool enough yet. Don't be too forceful.
Serve with a dusting of powdered sugar over the top.
Enjoy!
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I love getting to learn new recipes! This forum is so fantastic for that! 