Neapolitan Bundt Cake

serves 12

For the Cake

3 cups all-purpose flour

1 teaspoon kosher salt

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 cup buttermilk, at room temperature

1 Tablespoon pure vanilla extract

18 Tablespoons (9 ounces) unsalted butter, at room temperature

2 cups granulated sugar

3 extra large eggs plus 1 large yolk, at room temperature

1/3 cup chocolate syrup

2 Tablespoons Dutch-processed cocoa powder

1/2 cup seedless strawberry jam, divided

1 teaspoon freshly squeezed lemon juice

Red food coloring

For the Glaze

3/4 cup heavy cream

1/4 cup light corn syrup

8 ounces semisweet chocolate, chopped

1/2 teaspoon espresso powder

1/2 teaspoon pure vanilla exact

For the Cake

Adjust oven rack to the lower-middle position and preheat to 350° F.  Grease and flour a 12-cup Bundt pan.

In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.  In a separate small bowl, whisk together the buttermilk and vanilla.

In a bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 3-6 minutes.  Scrape down the sides of the bowl and beat in the eggs one at a time until combined, about 1 minute.  Reduce the mixer speed to low and beat in one-third of the flour mixture, followed by half of the buttermilk mixture.  Repeat with half of remaining flour mixture and remaining buttermilk mixture.  Beat in remaining flour until just incorporated.

Divide the batter evenly among three medium bowls.  Whisk syrup and cocoa powder together, then stir into one bowl of batter until combined.  Stir together 1/4 cup of the jam, lemon juice, and three drops of red food coloring into another bowl of batter until combined.  Transfer remaining bowl of plain batter to the prepared Bundt pan, followed by the strawberry batter, then the chocolate batter.  Gently tap the pan on the counter to release any air bubbles.  Bake the cake until a wooden skewer inserted in the center comes out with a few moist crumbs attached, about 50 minutes to 1 hour, rotating pan halfway through baking.

For the Glaze

Meanwhile, cook the cream, corn syrup, chocolate, and espresso powder in a small saucepan over medium heat, stirring constantly, until smooth.  Remove from the heat and stir in the vanilla.  Set glaze aside to cool and thicken for 30 minutes, stirring occasionally.

Let the cake cool in the pan for 10 minutes, then flip it out onto a wire rack to cool completely, about 2 hours.  Melt remaining 1/4 cup of jam in a small saucepan over medium heat until pourable, about 1 minute, then brush it over the cake.  Set the cake (still on the wire rack) over a rimmed baking sheet.  Drizzle the glaze over the cake, repeat with glaze that dripped into the baking sheet.  Let glaze set for at least 45 minutes before serving.  Enjoy!

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