Easy Chocolate and Vanilla Marble Bundt Cake
One cake mix is transformed into a chocolate and vanilla marble cake that is moist, delicious and coated in milk chocolate ganache.
Servings: 10 servings
Ingredients
Marble Cake
- 1 box white cake mix {13.25 ounces}
- 1 ¼ cups milk {I used 1%}
- ⅓ cup vegetable oil
- 3 large eggs
- ¼ cup sour cream
- ¼ cup unsweetened cocoa powder
Chocolate Ganache
- 1 cup milk chocolate chips
- ¼ cup heavy cream
Instructions
Marble Bundt Cake
- Preheat the oven to 350 degrees.
- To prepare cake batter: Combine the white cake mix, milk, oil, eggs and sour cream in a medium bowl and stir either by hand or with a hand held {or stand} mixer until well combined. Divide the batter in half and add the cocoa powder to half of the cake batter.
- Spray a bundt pan liberally with nonstick cooking spray. Begin layering the batter into the Bundt pan. Start with 1/2 of the white cake batter. Add 1/2 of the chocolate cake batter to the top of the white. Then add the remaining ½ of the white cake batter, followed by the remaining chocolate batter. Take a toothpick {or skewer} and swirl the batters together.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out with only a few crumbs. Cool in the pan for 15 minutes and then invert onto a cake plate and cool completely.
Chocolate Ganache
- Combine the milk chocolate chips and heavy cream in a small bowl. Microwave for 30 seconds. Whisk the ingredients until smooth. If it is still chunky, add 15 seconds and whisk again. To get the ganache a smooth spoonable consistency, add enough heavy cream to get it there.
Assembly
- Evenly pour the chocolate ganache over the top of each cooled cake. Top with your favorite topping. Allow the ganache to set up and serve. Store in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 4 days.
Notes
The unglazed cake can be made up to 2 days in advance and stored in an airtight container at room temperature. Add the glaze a few hours before serving for best results.
Store the cooled cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Nutrition
Serving: 1serving | Calories: 423kcal | Carbohydrates: 57g | Protein: 6g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 70mg | Sodium: 395mg | Potassium: 195mg | Fiber: 1g | Sugar: 34g | Vitamin A: 254IU | Vitamin C: 0.1mg | Calcium: 184mg | Iron: 2mg