Last week’s chocolate and vanilla marble bundt cake was so popular that the requests came in thick and fast for another. Could it be that this simple cake is about to supersede caramel slice, choc chip cookies and chocolate cake in my teenage children’s holy trilogy of favourite bakes? With a little raspberry coulis leftover from the weekend’s Red Back Spider ice cream floats, this week’s offering was a marble cake with a neapolitan twist. Three flavours. Raspberry, chocolate and vanilla. Swirled together, baked in a bundt tin and finished with a vanilla glaze.
The verdict? In this case the proof was definitely in the eating.Demolished by a hungry horde teenagers in the blink of an eye.
Raspberry, Chocolate and Vanilla Marble Cake.
Makes 1 large or 16 mini bundt cakes.
150g butter, softened
1 cup (220g) caster sugar
1 teaspoon pure vanilla extract
2 1/2 cups (375g) self-raising flour
1 cup (250ml) milk
1/4 cup cocoa powder
1 – 2 tablespoons boiling water
1/4 cup raspberry coulis (recipe follows)
vanilla glaze (recipe follows)
PREHEAT oven to 180 C. Grease and flour a 22 cm fluted ring bundt tin
BEAT butter and caster sugar until pale and creamy. Add eggs and vanilla, beating until just incorporated.
FOLD in self-raising flour and milk in two batches. When smooth divide mixture into three portions.
For The Chocolate Swirl
DISSOLVE cocoa powder in a tablespoon of boiling water and stir into one portion of the cake batter.
For The Raspberry Swirl
ADD raspberry coulis to another portion, stirring well to combine. If you prefer a more intense shade of red add a drop or two of food colouring.
USING three tablespoons alternately dollop the raspberry, chocolate and vanilla batters into the prepared tin. When all the batter has been used gently tap the bottom of the tin against your bench top to disperse any air bubbles. Drag a skewer through the cake batter a few times to create a marbled effect.
BAKE for 40-45 minutes, until a wooden skewer inserted into the centre of the cake comes out clean. Set aside for 15 minutes before inverting the cake onto a wire rack to cool. If using a mini bundt tray the cakes will be baked in 20 minutes.
WHEN the cake has cooled, drizzle over a generous quantity of vanilla glaze. Allow glaze to set before serving.
Makes 3/4 cup
500 g frozen raspberries
1/3 cup caster sugar
finely grated zest of one lemon
PLACE frozen raspberries, lemon zest and sugar into a large non-stick frying pan. Stir to combine.
COOK, stirring often, over medium heat until bubbling. Reduce heat and simmer for 5 minutes or until the fruit is very tender. Using a wooden spoon, crush the raspberries until puréed.
REMOVE from heat and set aside to cool. Pass the mixture through a fine mesh sieve to strain, pressing down with the back of a wooden spoon to force the fruit and juices through. Discard the seeds.
TRANSFER the coulis to a glass jar and refrigerate until ready to serve.
1 1/2 cups icing sugar
1 teaspoon butter, melted
2 tablespoons milk
1/2 teaspoon pure vanilla extract
a pinch of salt
COMBINE all icing ingredients in a small mixing bowl. Stir until smooth and well blended. Adjust for spreading consistency if necessary, adding more milk or icing sugar.
SPREAD or drizzle onto cooled marble cake.