Eggnog Marble Cake
With recipe ๐
Eggnog Marble Cake is wonderfully light and moist with our recipe.ย Butter and eggnog make this marble Bundt cake particularly delicious. The chocolate glaze complements it perfectly.
INGREDIENTS
FOR THE DOUGH
220 g softened butter
170 g sugar
1 packet of Bourbon vanilla sugar
1 pinch of salt
4 medium eggs
200 ml eggnog
300 g plain flour (Type 405)
2 tsp baking powder
2 tbsp cocoa powder
2 tbsp milk
ALSO
A little butter for the pan
A little flour for dusting
150 g dark chocolate for garnishing (alternatively: ready-made cake glaze)
PREPARATION
Step 1
Preheat oven to 180ยฐC (350ยฐF) top/bottom heat (120ยฐC fan/convection oven: 320ยฐF). Grease the Bundt pan, add a little flour, and swirl the pan to distribute the flour evenly. Tap out any excess flour.
Step 2
For the batter, beat the butter, sugar, bourbon vanilla sugar, and salt in a mixing bowl until fluffy and white. Add the eggs one at a time, whisking constantly. Combine the flour with the baking powder and add it to the batter alternately with the eggnog.
Step 3
Take a third of the batter and color it with cocoa and milk to make a chocolate batter. Pour half of the light-colored batter into the pan and spread it evenly. Pour the chocolate batter on top and smooth it out. Cover with the remaining light-colored batter. Marble the batter with a fork in a circular motion. Bake the cake for about 55 minutes. If the batter sticks to the cake, test with a skewer and bake for another 5 minutes.
Step 4
Let the cake cool for at least 1 hour. Then turn the Bundt cake out onto a plate and let it cool completely. Roughly chop the chocolate coating and melt it in a bowl over a hot water bath or in the microwave. Pour the chocolate coating over the Bundt cake and let it set.ย This marble eggnog cake yields about 16 slices and will keep for at least 3 days if stored in an airtight container.
