Mocha Marble Bundt Cake

Preheat the oven to 180ºC/160ºC fan. Use a spray oil to lightly grease a 10-15 cup capacity bundt pan, making sure the entire surface of the pan is coated, especially the central column as this is the part people often miss and it leads to a cake that will not release from the pan in one piece.

Place the butter and sugar into a large bowl and using an electric mixer beat together until lightly and fluffy, about 5 minutes. Don’t underestimate the time this takes, creaming the butter and sugar together is one of the most important steps, make sure you the mixture really is almost white in colour and light in texture. Add the eggs one at a time, beating until fully combined before adding the next. Divide the batter equally between two bowls and set aside for a moment.



 

In a small bowl mix together the white chocolate, sour cream and espresso mixture. Add the flour the first portion of batter and mix until combined. Add in the white chocolate mixture and then set aside for a moment.

In a small bowl mix together the cocoa with a couple tablespoons of the sour cream, mixing to make a smooth paste. Mix in the remaining sour cream and the melted chocolate. As before mix the flour into the batter followed by the chocolate mixture.

Dollop in alternate spoonfuls of the two batters into the pan then using a butter knife gently swirl the batters together. I find it’s best to do this very briefly and less aggressively than you think. The more you swirl the batters together the less definition the finished cake will have. Bake in the preheated oven for about 50-60 minutes or until a skewer inserted into the cake comes out clean. Set onto a wire rack to cool for 10 minutes before inverting the cake to release it from the pan. Allow to cool fully before serving. Kept covered the cake will keep for 3-4 days.