Ingredients
| 1¼ |
cups of all purpose flour |
| ½ |
cup of whole wheat flour |
| 3 |
tablespoons of milk powder |
| 2 |
teaspoons of baking powder |
| ½ |
teaspoon of baking soda |
| ½ |
cup of unsalted butter |
| ¾ |
cup of powdered sugar |
| ¾ |
cup of milk |
| 1 |
teaspoon of vanilla extract |
| 2 |
tablespoons of cocoa powder |
| 2 |
tablespoons of hot water |
Preparation
| 1. |
Preheat oven to 170C. Grease a 6 cup Bundt pan or a regular 7′ round/square pan. I used a mini bundt pan & one 2 cup bundt pan. |
| 2. |
Sift together all dry ingredients – flour, milk powder, baking powder and baking soda, keep aside. Pour hot water on cocoa powder and mix well to form a paste, allow it to cool. |
| 3. |
Cream the butter and sugar till light and fluffy. Add the flour mix and milk alternately, starting and ending with flour to get a smooth batter. Add vanilla essence to the batter. Mix again. I added another 2 tablespoons of milk as I felt the batter was quite thick. |
| 4. |
Now add chocolate paste to the batter with a spoon & gently swirl with another spoon to make marble effect. Do Not use the same spoon for marbling & also Do Not mix uniformly. Both vanilla & chocolate mixture should show separately as marble effect. |
| 5. |
Pour the batter in the prepared pan & bake for 35-40 minutes or until a toothpick inserted comes out clean. My mini was done in 20 mins & 4 Cups bundt was done in 40 minutes. Cool in the pan for 3-4 hours, then de-mould. Pour melted chocolate over it before serving. |
Notes
The cake came apart after de-moulding, which I believe is due to too baking powder so I am going to try it out next time after reducing the quantity.
