German Eggnog Marble Bundt Cake
Ingredients
- 220 g soft butter
- 170 g sugar
- 1 packet bourbon vanilla sugar
- a pinch of salt
- 4 medium eggs
- 200 ml eggnog liqueur
- 300 g all-purpose flour
- 2 tsp baking powder
- 2 tbsp unsweetened cocoa powder
- 2 tbsp milk
Pan and glaze
- Butter or oil for greasing the pan
- Flour for dusting
- 150 g dark chocolate, chopped (or ready-made cake glaze)
Preparation
Preheat the oven to 180°C (356°F) conventional or 160°C (320°F) fan
Grease the bundt pan
Add a small amount of flour to the pan and shake to coat the inside evenly
Tap out any excess flour
In a mixing bowl, beat butter, sugar, bourbon vanilla sugar, and salt until light and fluffy
Add eggs one at a time, beating constantly after each addition
Whisk together flour and baking powder
Add the flour mixture and eggnog liqueur to the batter alternately, starting and ending with the flour mixture
Take one third of the batter and mix with cocoa powder and milk to make a chocolate batter
Spread half of the remaining light batter in the prepared pan
Spread the chocolate batter evenly over the light batter
Cover with the remaining light batter
Using a fork, swirl the batters together in a circular motion to create a marbled effect
Bake for 55 minutes
Insert a skewer into the center; if it comes out with wet batter, bake for 5 more minutes
Let the cake cool in the pan for at least 1 hour
Invert the cake onto a serving plate and let it cool completely
Chop the dark chocolate roughly
Melt the chocolate in a heatproof bowl over simmering water or in the microwave
Pour the melted chocolate over the cooled cake
Let the chocolate set
Tips
Yields about 16 servings
Store in an airtight container for up to 3 days
