Dessert
Marbled bundt sponge cake with chocolate icing
4
people
20′
(cooking time)
40′
(total time)
Difficulty
Medium
Ingredients
Flour | 250 g |
Sugar | 250 g |
Whole eggs | 3 |
For the cake mixture | 120 g |
Water | 120 g |
Bitter cocoa powder | 20 g |
Baking powde | 1 sachet |
Icing ingredients: | |
Dark chocolate | 100 g |
50 g |
Instructions
Break the whole eggs into a large bowl, add the sugar and whisk until frothy. Then add the oil and water, stirring all the time, and to conclude the flour sieved with the baking powder. Mix to obtain a smooth, lump-free mixture.
Divide the mixture into two bowls, pouring ¾ into the first and the remainder into the second.
Add 20 g of sieved cocoa powder and a spoonful of water to the second and mix thoroughly.
Brush a ring cake tin with plenty of seed oil. Pour half the white mixture into it, then the dark mixture, and conclude with the rest of the white. Run a fork through the entire tin in a downward spiral to mix the two mixtures and obtain a marbled effect. Bake in a hot oven at 180°C for about 40 minutes, checking its progress with a toothpick, which will come out of the cake dry once cooking is complete.
Turn out of the tin and leave to cool. In the meantime, make the icing. Coarsely chop the chocolate and transfer to a microwave-friendly bowl. Melt the chocolate by operating the microwave for 15 seconds and stir, then repeat to obtain a fluid, smooth chocolate.
Add the grapeseed oil, whisking thoroughly, to obtain a smooth, perfectly amalgamated mixture.
Turn the cake out of the tin and onto a grille. Pour the icing over the cake so that it is completely coated. Leave to stand before serving.
Divide the mixture into two bowls, pouring ¾ into the first and the remainder into the second.
Add 20 g of sieved cocoa powder and a spoonful of water to the second and mix thoroughly.
Brush a ring cake tin with plenty of seed oil. Pour half the white mixture into it, then the dark mixture, and conclude with the rest of the white. Run a fork through the entire tin in a downward spiral to mix the two mixtures and obtain a marbled effect. Bake in a hot oven at 180°C for about 40 minutes, checking its progress with a toothpick, which will come out of the cake dry once cooking is complete.
Turn out of the tin and leave to cool. In the meantime, make the icing. Coarsely chop the chocolate and transfer to a microwave-friendly bowl. Melt the chocolate by operating the microwave for 15 seconds and stir, then repeat to obtain a fluid, smooth chocolate.
Add the grapeseed oil, whisking thoroughly, to obtain a smooth, perfectly amalgamated mixture.
Turn the cake out of the tin and onto a grille. Pour the icing over the cake so that it is completely coated. Leave to stand before serving.
