Saturday, January 25, 2014

Zebra Striped Bundt Cake

I made my second bundt cake yesterday for a Life Group get together.  That's the thing about most bundt cakes, they're pretty large, so I can't really make one just for Thomas and me because we'd have to be mega-fatties to eat it all before it went stale.
I've seen this recipe on Pinterest, and besides the fact that it includes both chocolate and vanilla cakes in one (which is awesome), I was really dying to try the artsy "zebra" pattern.  However, as you can see, though this cake looks and tastes delicious, the pattern doesn't exactly look zebra-y.  I've a theory about that though... you'll find out when you get to that part of the directions.
But even though the design of the cake didn't turn out how I imagined, it was still delicious!  The cake has a great flavor and the rich chocolate icing on top is the perfect finish.  Unless, of course, you're me and you think sprinkles is actually the perfect finish.
So this cake is both beautiful and delicious, and it happens to be completely homemade.  No cake mixes here!  But even better is the fact that you probably have all the ingredients you need in your kitchen!  So you can get up and make this cake right now!
Zebra Bundt Cake
From: Overtime Cook 

2 1/2 cups plus 2 Tablespoons all purpose flour (or 3 cups cake flour)
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups granulated sugar, divided
1/2 cup cocoa powder (not dutch process)
6 Tablespoons water
1 1/2 cups (3 sticks) butter or margarine, melted and cooled  (I highly suggest real butter.)
1 1/2 teaspoons vanilla extract
5 eggs, at room temperature
1/2 cup milk

1.       Melt the butter either in the microwave or on the stove and allow it to cool.
2.   Preheat the oven to 350 degrees. Grease and flour your bundt pan. Set aside.
3.      In a small/medium bowl, mix together 1/2 cup sugar, cocoa powder, and water. Stir until everything is mixed together. Set aside.
4.      In medium-sized bowl, cream together the cooled melted butter and 2 cups of sugar with a mixer. Add vanilla and beat until combined.
5.      Add the eggs, one at a time, beating well after each addition.
6.   In another bowl, mix together the flour, salt, and baking powder.
7.      With the mixer on low, add 1/3 of the flour mixture, then half of the milk, then repeat until all the milk and flour have been incorporated.
8.      Measure out two heaping cups of batter and mix into the bowl with the chocolate mixture. Stir to combine.
9.      To make the zebra look:  Spoon a heaping tablespoon of the white batter into the bundt pan. Spoon an equal amount of the chocolate mixture directly in the middle of the white. Next, spoon some white into the center of the chocolate. Repeat until all of the batter has been used.  (The batter will spread around the pan on its own.)
***Here's my note: I followed the above layering instructions exactly, and my cake did not have the zebra striping at all.  I would suggest using larger amounts of batter for each layer so that the striping will be more defined.  Next time I make this, I will probably use a 1/4 cup per layer, a.k.a. 1/4 cup of white, 1/4 cup of chocolate, 1/4 cup white, etc.)
10. Before putting it in the over, tap the pan gently on the counter to make sure the batter is evenly distrubuted in the pan (you don't want a lopsided cake).  Bake at 350 for 50-60 minutes, until a toothpick inserted in the center comes out clean.
11. Remove from oven and let cool in the pan for about 10 minutes before removing to cool completely.

Chocolate Glaze:
1 1/2 cups confectioner’s sugar
1/2 cup cocoa
2 Tablespoons oil
1-3 Tablespoons water

Mix all ingredients for the glaze together to form a drizzling consistency.
Drizzle glaze over cooled cake.

As I said, this cake was delicious, and I will defnitely be making it again sometime.  If the zebra striping works out better with my little change, I'll let you know!

Happy weekend!

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