Recipe:
Zebra Bundt Cake:
adapted from Bakers Royale
Ingredients:
Cake -
3 cups Cake Flour
2 tsp. Baking Powder
1/2 tsp. Salt
2 1/2 cups Sugar, divided
1/2 cup Cocoa Powder
6 Tbsp. Water
1 1/2 cup unsalted butter, melted and cooled
1 1/2 tsp. Vanilla
5 Large eggs
1/2 cup Whole Milk
Glaze -
6 oz. bittersweet chocolate
2/3 cup heavy cream
Directions:
1. Preheat oven to 350 and prepare a bundt pan. Sift together baking powder, salt, and flour and set aside.
2. In another separate bowl, combine 1/2 cup of sugar, cocoa powder, and water, whisking until the mixture is smooth. Set aside.
3. Mix melted butter and remaining sugar. Add vanilla, then eggs, one at a time. Beat until light and fluffy.
4. Add flour in three additions, alternating with the milk (2 additions) and mixing until just blended. Add 2 cups of the final batter to the chocolate mixture and stir until blended.
5. Use an ice cream scoop and start with vanilla, adding to a slightly tilted pan. The scoops (do 2) should be added to the bottom of the tilted pan, not fully covering the bottom of the pan. Alternate between chocolate and vanilla, such that you add in the same spot and the batter slowly pushes out into the remaining parts of the pan.
6. Bake the cake 50-60 minutes, or until a cake tester comes out clean. Cool 15 minutes because inverting and cooling completely.
7. To make glaze, heat the cream over low heat, adding chocolate and stirring until melted. Cool for 10 minutes and drizzle over cake.
