An exquisite bundt cake with a decadent chocolate ganache glaze. Bake this decadent Marble Bundt Cake with Ganache Glaze for the one you love!
I’m a romantic at heart ~ so I love to bake up something special for Valentine’s Day, and it’s also very close to another special day. Mike and I celebrate our 34th wedding anniversary on February 1st. Wow! I’m sure he will enjoy this crazy scrumptious cake.
How much do you love this sweet little bundt cake that you can decorate in so many ways? I love the flavour of the rich dark chocolate ganache glaze and the raspberries and marzipan hearts I added for decoration are perfect for Valentine’s Day.
This bundt cake is super soft, moist and buttery. The full-fat sour cream and butter make this cake super rich.
If you’re planning a romantic dinner for Valentine’s Day or another special occasion this dessert is sure to impress. The small size of this cake is perfect for TWO!
Dark chocolate lovers will especially appreciate this cake. It is simply bursting with the flavours of rich, chocolatey dark cocoa and melted semi-sweet chocolate. And you can choose bittersweet chocolate for an even deeper flavour.
It also happens to be amazingly easy to make. All you need is a small bundt pan, some simple ingredients from your pantry and your imagination and creativity for the cake decorations!
Happy Valentine’s Day!
Marble Bundt Cake with Ganache Glaze
- 1/2 cup butter, room temperature
- 1 cup sugar
- 2 large eggs, room temperature
- 2/3 cup sour cream (full-fat)
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3 oz semi-sweet chocolate, melted and cooled
- 2 tsp cocoa powder, sifted
- 4 oz semi-sweet chocolate, chopped
- 1/4 cup whipping cream
- 2 tbsp butter, cut into pieces
- Preheat oven to 350 degrees F. Grease and flour a small bundt pan (7 inch), tapping out excess flour.
- Using an electric mixer, beat the butter and sugar until fluffy. Add eggs and mix on medium speed. Add sour cream and vanilla and beat in.
- In a separate bowl, sift the flour, baking powder and salt. Add to batter and beat on low speed until fully incorporated.
- Spoon out one third of the batter into another bowl. Add the melted chocolate and cocoa powder and stir until blended. Drop spoon fulls of batter intermittently into the pan. Use a skewer or knife to swirl the batter slightly.
- Bake the cake for 35 minutes, checking the cake after 25 minutes. Bake the cake until a knife inserted into the cake comes out clean. Cool the cake for 30 minutes before glazing.
- Place the chocolate, cream and butter into a metal bowl resting over a pot of simmering water, stirring until fully melted. Pour the glaze over the top of the cake, allowing the glaze to drip down the sides. Decorate as desired.