2 1/2 cups (17 1/2 ounces) sugar, divided (1/2 cup and 2 cups)
1/2 cup (1 1/2 ounces) cocoa powder (I used Callebaut's Dutch cocoa powder)
1/4 cup light corn syrup
1/2 cup (4 ounces) hot water
2 1/2 teaspoons vanilla, divided (1/2 teaspoon and 2 teaspoons)
2 2/3 cups (11 3/8 ounces) flour
2 teaspoons baking powder
1/2 teaspoon salt
2 sticks butter, at room temperature
4 eggs, at room temperature
1 cup (8 ounces) milk (I used whole milk)
1 cup (6 ounces) chocolate chips (I used Nestle's semi sweet)
Oven: Preheat to 350 degrees.
Pan: 12-cup Bundt pan. Spray with Pam with Flour or Baker's Joy, or butter and flour pan generously.
1. Chocolate Syrup: In a small saucepan, whisk together 1/2 cup sugar, cocoa powder and corn syrup with 1/2 cup hot water. Bring just to a simmer, stirring occasionally. Remove from heat. Add 1/2 teaspoon of vanilla and set aside to cool.
2. Dry ingredients: In a medium bowl, whisk together flour, baking powder and salt
3. Cream: Using a stand mixer with paddle attachment, cream the butter with 2 cups sugar until light and fluffy. Add one egg at a time, beating well after each addition. Beat in 2 teaspoons vanilla.
4. Combine dry & wet: Using slow speed on mixer, add 1/3 of the flour mixture until just combined. Add 1/2 the milk. Scrape down the bowl. Repeat flour and milk, ending with flour. Don't overmix batter.
5. Fold in chocolate: With a spatula, gently fold in the chocolate chips.
6. Make chocolate batter: Scoop out 1/3 of the batter into a medium bowl. Blend in the chocolate syrup mixture until smooth. The chocolate syrup will thin out the batter quite a bit.
7. Bundt Pan: Spoon 1/3 of the remaining (non-chocolate) batter into the prepared Bundt pan and smooth out (I like to use an offset spatula or back of a spoon for this task). Pour the chocolate mixture on top of the batter. Top with the last 1/3 of the batter.
8. Marble: Using a butter knife, swirl the batters together to get a marble effect. Smooth out the top of the cake.
9. Bake: Place pan in the oven (never put a Bundt pan on a tray - air needs to circulate through the hole in the center of the Bundt pan). Bake until a toothpick inserted comes out clean and the cake springs back lightly when touched, about 60 minutes. Mine was done a bit early so be sure to check 5 minutes early.
10. Finishing: Place Bundt on a wire rack and let cool. Invert on a tray and dust lightly with powdered sugar. (I inverted mine after 30 minutes and let cool on a wire rack).
The Food Librarian's I Like Big Bundts 3
Food Librarian Blog: http://foodlibrarian.blogspot.com/
October 17, 2011 blog post (with photos): http://foodlibrarian.blogspot.com/2011/10/buttercake-bakerys-marble-bundt-cake.html
From the Culinary SOS section of the Los Angeles Times (June 11, 2008): http://www.latimes.com/features/la-fo-sos11-2008jun11,0,5096638.story
Inspired by Jami of Night Baking: http://nightbaking.blogspot.com/2010/03/buttercake-bakerys-chocolate-chip.html