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Zebra Bundt Cake

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  • Author: Bake to the roots
  • Prep Time: 40
  • Cook Time: 60
  • Total Time: 120

Ingredients

Scale

For the cake

  • 3 cups (360g) cake flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 1/2 cups (500g) granulated sugar, divided
  • 1/2 cup (60g) cocoa powder
  • 2 tbsp. ovomaltine (optional)
  • 6 tbsp. water
  • 1 1/2 cups butter, melted and cooled
  • 2 tsp. vanilla extract
  • 5 large eggs
  • 1/4 cup (60ml) milk
  • 1/4 cup (60g) heavy cream

For the ganache

  • 7 oz. (200g) semi-sweet chocolate
  • 2/3 cup (160g) heavy cream
  • hazelnut brittle

Instructions

  1. Mix flour, baking powder and salt in a bowl and set aside. In a second bowl mix half a cup (100g) of the sugar with the cocoa, ovomaltine (optional) and water – mix until well combined and set aside as well.
  2. Preheat the oven to 350˚F (175°C). Grease and dust a 10 inch (26cm) bundt pan. Melt the butter and let cool down a bit before you add it to a large bowl with the remaining sugar. Mix on medium speed until well combined – about 2-3 minutes. Add the vanilla extract and mix. Add the eggs one after another and mix well after each addition. You should get a light and fluffy batter that is quite liquid. Add the flour mix alternating with the milk in 3 portions and mix until just combined – do not overmix! Take two cups (400g) of the batter and add to the cocoa mixture – stir until well combined.
  3. Start filling the bund pan with the batter – take a large spoon or ice cream scoop and add two scoops (spoonful) of the light batter to the pan. Add one scoop (spoonful) of the dark batter on top. Continue by alternating between light and dark batter until the bundt pan is filled completely. Bake for 50-60 minutes or until skewer inserted in center comes out clean. Let cool down in the pan for about 15-20 minutes then take out of the pan and let cool down completely on a wire rack.
  4. For the ganache chop the chocolate and place in a heat proof bowl. Heat up the heavy cream in a saucepan until you can see bubbles coming up. Remove from the heat and pour over the chocolate. Let sit shortly and then stir until you get a smooth mixture. Glaze the cake with it and sprinkle with some hazelnut brittle.

Notes

  • Enjoy baking!

Nutrition

  • Serving Size: 12

Find it online: https://baketotheroots.de/zebra-bundt-cake/