This Chocolate Glazed Marble Bundt Cake is everything a cake should be. Delicious swirls of vanilla and chocolate cake and that chocolate glaze seriously puts it over the top. Not to mention, it’s of course gluten free, nut free, egg free and can be dairy free by using a non dairy milk of choice, allergy friendly chocolate and vegan baking sticks.
For more chocolate cakes, try my Triple Chocolate Cake, Chocolate Tea Cake and Mini Chocolate Cakes.
Chocolate Glazed Marble Bundt Cakes remind me of my childhood. I do NOT come from a long line of bakers.
Quite the opposite. My mom made (and still makes) just add water muffins. She also made break and bake cookies so crunchy I thought I might break a tooth.
Sorry mom, but it’s true!
My Dad’s mom was all about the Entenmann's.
My mom’s mom made the box brownies and the box marbled cake for special occasions.
Gram loved making that marbled Bundt cake and she would layer on the jar chocolate frosting. She hasn’t made this in a very long time but this cake is my tribute to her.
As it is for many of us all around the world, this COVID time has been very difficult for her. We haven’t been able to see her much at all. It's been recently very rough on her since she was alone on all holidays.
I’m lucky to talk with her every single week; I tell her we will just take this pandemic one day at a time. That’s all we can do. Gladly with the vaccines I am hoping to see her soon!
Anyway, this cake reminds me of her. A lot of fond memories from my life involve food in some way.
I can only hope my kids one day know the love I put behind everything I make for them.
At any rate this cake is a bit of a process...it’s not difficult, just a little time consuming. I do think it’s so worth it. Hope you love this Chocolate Glazed Marble Bundt Cake as much as I do!
Chocolate Glazed Marble Bundt Cake
Ingredients
For the cake:
- Vegetable oil for greasing pan
- 2 cups gluten free flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1.5 sticks unsalted butter or vegan baking stick softened plus 3 tablespoons melted
- 2 tablespoons cocoa powder I like to use 1 tablespoon of Dutch and 1 of Dark
- 1 ⅓ cups granulated sugar
- 4 heaping tablespoons of corn starch mixed with 6 tablespoons of water
- 1 teaspoon pure vanilla extract
- ¾ cup milk of choice
For the glaze:
- ¾ cups semi sweet dark or bittersweet chocolate chips (make sure to use allergy friendly for nut free and dairy free)
- 3 tablespoons unsalted butter or vegan baking stick
- 1 tablespoon water
- 2 teaspoons light corn syrup
Instructions
- Preheat your oven to 350 degrees Fahrenheit and grease your bundt pan with vegetable oil. Set aside.
- In a large bowl, whisk together the gluten free flour, baking powder and salt. Set aside.
- In a medium bowl whisk together the melted butter and cocoa powder until smooth.
- In another medium bowl, combine the cornstarch and water with a spoon until thin and watery. It will be thick and tacky at first.
- In a large bowl of an electric mixer, or using a hand mixer, beat together the butter or vegan baking stick and the granulated sugar until soft and fluffy. Beat in the cornstarch water mixture and the vanilla until combined. Add the gluten free flour mixture a little at a time and beat until just combined. Add the milk of choice and beat again until smooth.
- Transfer 1 cup of the batter into the bowl with the cocoa mixture and using a spatula, mix until smooth and combined.
- Spoon half of the plain batter into the bundt pan all around and smooth the top. Add the chocolate batter and smooth the top as well. Cover with the remaining plain batter and smooth the top.
- Using a butter knife, make 5-6 cuts into the batter making a swirl motion (an S shape) all around the pan. Smooth the top again.
- Bake for 25 min at 350 degrees. After the 25 min, lower the oven temperature to 325 degrees Fahrenheit, keeping the pan in the oven. Bake for another 25 min. After that 25 min, loosely cover the top of the Bundt pan with aluminum foil and bake for another 10-15 min or until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Take out of the oven and let cool in the pan for about 10-15 min. Then using a spatula, gently loosen the cake from the pan and flip upside down to remove.
- While the cake is cooling, make the glaze. In a medium microwave safe bowl, microwave the butter or vegan baking stick and the chocolate chips in 20 second increments, stirring after each time, until completely melted. Once melted, stir in the water and corn syrup until smooth and combined.
- Place your cake on top of wax paper or parchment paper because this part is a bit messy. Immediately pour the warm glaze over the top of the Bundt cake and smooth with a spatula if needed. If the glaze has started to harden, just pop in the microwave for a few seconds to loosen it up again. Let the glaze harden on the cake before serving. Enjoy!
Nutrition
Marble Bundt Cake Recipe adapted from Marcy Goldman's Chocolate Marble Pound Cake and the Chocolate Glaze recipe is from Martha Stewart's Chocolate Glaze Recipe.
john
A perfect bundt for a snack.