serves
12-14
prep
25 minutes
cook
55 minutes
difficulty
Easy
serves
12-14
people
preparation
25
minutes
cooking
55
minutes
difficulty
Easy
level
This is such a fun cake – the weight of alternating spoonfuls of mixture dropped on top of one another cause it to spread in the tin and create a wonderful ‘zebra’ striped pattern that will be revealed when cut.
It’s useful to remember that the smaller your spoonfuls of mixture are, the more delicate and intricate your design will be.
Ingredients
- 15 g butter, melted
- 1 tsp plain flour
- 300 g (2 cups) self-raising flour
- 70 g plain flour
- 330 g (1½ cups) caster sugar
- 250 g butter, softened
- 4 eggs, at room temperature
- 160 ml (⅔ cup) water
- 2 tsp natural vanilla essence or extract
Cocoa mixture
- 55 g (½ cup) cocoa powder, sifted
- 90 ml boiling water
- 110 g (½ cup) caster sugar
Chocolate fudge glaze
- 125 g good-quality dark chocolate, chopped
- 110 ml pouring (thin) cream
Cooling time: 1 hour
Standing time: 1 hour
Instructions
1. Preheat the oven to 170°C (150°C fan-forced). Combine the 15 g melted butter with the 1 tsp plain flour and use a pastry brush to grease a 2 litre (8 cup) Bundt or fluted ring tin (see tip).
2. To make the cocoa mixture, place the cocoa in a medium bowl and gradually stir in the boiling water. Stir in the caster sugar and set aside.
3. Put the flour, sugar, butter, eggs, water and vanilla in a large mixing bowl and use an electric mixer to beat on low speed until combined. Increase the speed to high and beat for 3-4 minutes or until paler in colour and silky smooth in texture. Transfer 2 cups (about 500 g) of the cake mixture to a separate bowl. Add the cocoa mixture and use a spatula to mix until evenly combined.
4. Drop a large spoonful of the vanilla mixture into the prepared cake tin. Drop a large spoonful of the cocoa mixture into the centre of the vanilla mixture. Continue dropping alternating spoonfuls of the mixtures into the tin directly on top of each other until all the mixture is used. The mixture will spread and even out as you add more, creating the ‘zebra’ pattern.
5. Tap the tin firmly on the benchtop 3 times. Bake in preheated oven for 50-55 minutes or until a skewer inserted into the cake comes out clean. Stand the cake in the tin for 10 minutes before turning onto a wire rack to cool completely (this will take about 1 hour).
6. To make the chocolate fudge glaze, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan until almost simmering. Pour the hot cream over the chocolate and then set aside for 2 minutes. Stir until the chocolate melts and the mixture is smooth. Set aside at room temperature for 30 minutes, stirring occasionally, until thickened to a thick pouring consistency.
7. Place the cake on the wire rack over a tray and pour the chocolate fudge glaze over. Set aside for 30 minutes or until the glaze sets.
Baker’s tips
• This cake will keep in an airtight container at room temperature for up to 2 days.
Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Nick Banbury. Creative concept by Belinda So.
This recipe is part of our column. Read tips on how to bake the perfect Bundt cake in her column.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
This is such a fun cake – the weight of alternating spoonfuls of mixture dropped on top of one another cause it to spread in the tin and create a wonderful ‘zebra’ striped pattern that will be revealed when cut.
It’s useful to remember that the smaller your spoonfuls of mixture are, the more delicate and intricate your design will be.
