Marble Bundt Cakes with Ganache Glaze

its sunday  again .Another hot day in our sunny island.here is another recipe and yes with chocolate again. .oh boy its was devilicious . i used dark chocolate which as 70% cocoa. you can even use  semi-sweet chocolate for ganache .anyways happy baking ….

Marble Bundt Cakes with Ganache Glaze adapted from Anna Olson
 Ingredients
 ½ cup unsalted butter, slightly cooler than room temperature
1 cup sugar 2 large eggs, just at room temperature
⅔ cup sour cream (full-fat)
2 tsp vanilla extract
1 ½ cup all-purpose flour
1 tsp baking powder
½ tsp salt 3 oz
bittersweet chocolate, melted and cooled (dark chocolate 70%)
2 tsp cocoa powder, sifted


Ganache Glaze
 4 oz
bittersweetchocolate, chopped (dark chocolate 70% )
¼ cup whipping cream

2 Tbsp unsalted butter, cut into pieces

method:

1. Preheat the oven to 350 F. Grease and flour a mini bundt pan (12 bundts), tapping out any excess flour. 

2. Beat the butter and sugar using electric beaters or in a stand mixer fitted with the paddle attachment, until fluffy. In a separate bowl, lightly whisk eggs with a fork and add them a little at a time while mixing on medium speed. Stir the sour cream and vanilla together and beat in. 

3. In a separate bowl, sift the flour, baking powder and salt. Add this to the batter, while beating on low speed until fully incorporated, scraping the sides and bottom of the bowl to ensure this. 

 4. Spoon out a third of the batter into another bowl. Stir the melted chocolate and the cocoa powder into this and stir until blended. Spoon the batter into 2 piping bags fitted with a plain tip (or no tip) and pipe vanilla and chocolate batter intermittently into each mini bundt pan. Use a bamboo skewer to swirl the batter just a little. Bake the cakes for about 20 minutes, until a skewer inserted in the centre of the cake comes out clean. Cool the cakes for 30 minutes then turn the cakes out to cool completely before glazing. 

Ganache Glaze 

1. For the glaze, place the chocolate, and the  butter in a metal bowl resting over a pot of barely simmering water, stirring gently until melted. then remove the bowl frm the pot and add  in the cream and stir well.  Dunk the top of the cakes into the glaze and place them back on a tray to set. You can serve the cakes right away or chill them if serving more than 4 hours later. 

2. The cakes will keep refrigerated for up to 2 days.