Marble Bundt cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Chop the chocolate and melt over a warm water bath. Dissolve coffee in 2 tablespoons of hot water. Cream fat, sugar and salt with the whisk of the hand mixer. Stir in eggs one after the other. Mix flour and baking powder, stir alternately with 125 ml milk into the fat egg mass.

2. 2

   Divide the dough into three. Stir chocolate and half coffee into one third. Stir the remaining coffee into the second third. Stir 1 tablespoon of milk into the third third. Place the doughs alternately in the greased, floured ring cake mould (2 litres capacity). Using a fork, pull the dough spirally through the tin and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 60 minutes (stick test). Take out and let cool down. Turn out onto a cake rack and let it cool down.

3. 3

   Place the doughs alternately in the greased, floured ring cake mould (2 litres capacity). Using a fork, pull the dough spirally through the tin and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 60 minutes (stick test). Take out and let cool down. Turn out onto a cake rack and let it cool down. Dust with icing sugar

4. 4

   1 1/2 hours waiting time

Nutrition Facts

KCAL
270 kcal

CARBS
31 g

FATS
14 g

PROTEINS
4 g