This is a delightfully fine-crumbed, moist marble cake that’s so good for any occasion! This adaptation of celebrity chef Anna Olson’s marble cake recipe will win you over with its rich chocolatey flavour from real gooey, melted dark chocolate swirled in with vanilla butter cake. Yummm-guaranteed!
Oh, how the thought of having a slice of sweet buttery cake beckons! It’s been a while since I’ve shared a sweet treat with you, not since my post on this amazing famous lemon cake, which, if you haven’t yet tried, you’re missing out on possibly one of the nicest lemon cakes ever! But don’t be tempted to navigate away just yet, because here are marble mini bundt cakes that may be muffin-size small, but incredibly big on flavour and texture.
I reckon you’ve probably got your favourite marble cake recipes tucked away in a cookbook somewhere, or those contributed by family and friends, and on your usual go-to recipe websites. So have I! I happen to love the oh-so-very-rich buttery kind of marble cake, like this soft and moist chocolate and vanilla marble cake. But if you’ve got room for discovering a couple more worthwhile marble cake recipes out there, celebrity chef Anna Olson’s recipe is one that I think is a real keeper.
I happen to be a huge fan of Anna Olson, and though it’s been a challenge for me to keep up with episodes of her extremely popular baking series, Bake with Anna Olson, on the odd chance that I actually do, it’s been exactly about how to make the kind of cakes I love!
Hence, these little beauties – marble mini bundt cakes – which I caught on one such episode recently. The marvellous thing about watching Anna do it is that it really is as easy, effortless, and doable as she makes it all look, so much so that you just wanna get off your sofa and make a beeline for your kitchen and whip up those sweets yourselves… like right away!
Ooooh, isn’t that a pretty sight? You’d be so proud of yourself …yes, you would! And one of the best things about this particular recipe is that it gives you a versatile cake batter to build upon and experiment with. As Anna always says, bring these recipes into your own kitchen and have fun with them!
This recipe is almost as originally written, with just a couple of tweaks. So here’s my adaptation of Anna Olson’s marble mini bundt cakes…
For a finer and lighter crumb, I used cake flour (which for most intents and purposes, is often used interchangeably with pastry flour) in place of all-purpose or plain flour. The lower protein content of cake flour (7-8%) or pastry flour (9%) versus all-purpose or plain flour (10-12%) translates into less gluten development, which helps give this cake a lighter and airy structure.
Second, it’s a good idea to know your chocolate! Dark, bitter, bittersweet or semisweet chocolate all vary on the bitter-to-sweet taste spectrum. The original recipe has generous amounts of sugar, so I opted to use dark or baking chocolate in place of bittersweet chocolate for their little to no sugar content. Do TASTE your chocolate, and reduce sugar content if you feel the need to.
Did I mention that the original recipe has quite a bit of sugar… aaah, yes I did. Having lots of sugar isn’t necessarily a bad thing in baking, as sugar is what largely makes for a moist cake. The recipe as given here has had sugar reduced just a tad, but not too much as to compromise the moistness of the cake.
Finally, whipping cream (or heavy cream) and lemon juice is used in place of sour cream. This was purely a practical swap of ingredients as sour cream is not an ingredient that I usually have at home, while I use whipping cream for a whole lot of bakes, including these not-to-be-missed, must-try buttery, flaky English scones. Whipping cream also has a much higher dairy fat content than sour cream, thus helping to moisten the cake. The addition of lemon juice was so I could incorporate the mildly tangy flavour of sour cream, but it’s hardly noticeable in the end, even with 2 tablespoons’ worth.
You could bake the batter in your choice of cake pan, as a whole cake. I happened to have a mini bundt pan that makes 6 medium-sized ‘mini’ bundt cakes (these bake to the size of large muffins, more or less) and was enough to use up all the batter. The recipe batter makes 12 small mini bundt cakes if you’ve got the mini bundt pan with 12 bundt moulds. Just note that the smaller the individual cakes, the shorter the time it takes to bake through, or longer if you’re baking as a whole cake in one pan, so you’ll want to keep a careful eye on your timer and do a skewer test to check when the batter is cooked through. I usually start checking about 5 minutes before the suggested time (depending on the size of your mini cakes), and if it’s still not quite there yet, then every 5 minutes after, till they’re done.
If you’re feeling really indulgent, you can top these little beauties with Anna’s chocolate ganache glaze (get the original recipe in full here). So let the baking begin! I’d love to see what you all come up with! Post photos of your cakes and bakes on INSTAGRAM if you’ve tried any of the recipes here, and tag @foodelicacy and #foodelicacy.
- 115 g unsalted butter, slightly cooler than room temperature
- 175 g caster sugar
- 2 large eggs, just about room temperature
- 2/3 cup whipping cream
- 2 tbsp lemon juice
- 2 tsp vanilla extract
- 1 1/2 cups cake or pastry flour
- 1 tsp baking powder
- 1/2 tsp salt
- 90 g dark or bittersweet chocolate, chopped
- 2 tsp cocoa powder
Preheat oven to 175 deg C (350 deg F). Grease and lightly flour a mini bundt pan (12 small bundts or 6 medium bundts), tapping out any excess flour.
Place the chocolate pieces in a bowl, set it over a saucepan filled with some water, with the base of the bowl above the water level. Heat up the saucepan until water is just simmering, and gently melt the chocolate. When melted, remove from saucepan and allow it to cool. In another small bowl, combine whipping cream, lemon juice and vanilla extract. Stir to mix well and whip lightly until slightly thickened. Set aside.
Sift together cake flour, baking powder and salt. In a separate bowl, lightly whisk the eggs. Set aside.
In an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy on medium speed (speed 3-4 on my Kitchen Aid mixer), about 5 minutes. With the paddle still turning, beat in the beaten eggs a little at a time, until well incorporated. Beat in the whipping cream mixture.
Reduce mixer speed. With paddle beating on low speed, add the sifted flour mixture and beat until just combined. Scrape down the sides and bottom of the bowl, and finish folding by hand.
Spoon out a third of the batter into a separate bowl. Stir in the melted chocolate and sift in the cocoa powder, and mix until well blended.
If using piping bags, spoon the batter into the bags fitted with plain tips (or if without tips, snip off the ends). Alternatively, you can use a small scoop spoon. Pipe or spoon vanilla and chocolate batter alternately into each mini bundt mould, fill to 2/3 of each mould. Use a bamboo skewer to swirl the batter just a little to create the marbling effect. Bake for about 20 minutes, or until a skewer inserted in the centre of the cake emerges free of batter. Cool the cakes for 30 minutes in the pan, then turn out to cool completely.
If you're feeling really indulgent, you can top these little beauties with Anna's chocolate ganache glaze (get the original recipe in full here).