Marble Bundt Cake

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 40mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    590
based on 5 ratings

A delicious, moist cake, baked in a Bundt tin, decorated with chocolate ganache, fresh fruit and hazelnuts. It will look elegant on your dining table and will impress your guests.

recipe updated May 8, 2025

Ingredients

  • Butter icon
    Butter
    190 g
  • Hazelnuts icon
    Hazelnuts
    15 g
  • Dark chocolate icon
    Dark chocolate
    140 g
  • White chocolate icon
    White chocolate
    150 g
  • Dark brown sugar icon
    Dark brown sugar
    300 g
  • Milk icon
    Milk
    270 g
  • Egg icon
    Egg
    3
  • All purpose flour icon
    All purpose flour
    340 g
  • Baking powder icon
    Baking powder
    3 teaspoons
  • Cacao powder icon
    Cacao powder
    2 tablespoons
  • Hazelnuts icon
    Hazelnuts
    25 g
  • Whipping cream icon
    Whipping cream
    260 g
  • Raspberries icon
    Raspberries
    50 g
  • Strawberries icon
    Strawberries
    50 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Cooling rack
  • kCook icon Chef Patissier XL
  • kCook icon Bundt pan - 25cm (10")
  • kCook icon Kenwood bowl - chef patissier xl
  • kCook icon Large mixing bowl
  • kCook icon Medium bowl
  • kCook icon Baking tray - medium
  • kCook icon Easywarm bowl
  • kCook icon Medium bowl

Step preview

  1. Pre-heat oven - 180°C
  2. Grease a clean bundt pan
  3. Attach Creaming beater
  4. Add butter and dark brown sugar to the Kenwood Bowl
  5. Mix - 2 min, Speed Max
  6. Then add milk and egg to the Kenwood Bowl
  7. Mix - 30 sec, Speed Min
  8. Sift all purpose flour and baking powder into a clean large mixing bowl
  9. Transfer flour mixture to Kenwood Bowl
  10. Mix - 1 min, Speed Min
  11. Transfer one third of batter to medium bowl
  12. Add cacao powder to the medium bowl
  13. Whisk until well combined
  14. Transfer half of the white cake mixture into the prepared Bundt tin and smooth out
  15. Transfer content of medium bowl to bundt pan
  16. Stir with a chopstick to give it a marbled look
  17. Transfer the rest of batter to bundt pan
  18. Bake - 1 hr, 180°C
  19. Remove from oven and let cool - 20 min
  20. Turn out onto cooling rack
  21. Let cool completely
  22. Line a clean baking tray with parchment paper
  23. Add whole hazelnuts and chopped hazelnuts to the baking tray
  24. Bake until golden brown - 5 min, 180°C
  25. Remove from oven and let cool
  26. Attach Creaming beater
  27. Add dark chocolate and whipping cream to the EasyWarm Bowl
  28. Heat with splashguard fitted until melted - 5 min, 7, Stir 1
  29. Transfer chocolate mixture to medium bowl then set aside
  30. Clean EasyWarm Bowl
  31. Attach Creaming beater
  32. Add white chocolate and whipping cream to the EasyWarm Bowl
  33. Heat with splashguard fitted until melted - 5 min, 7, Stir 1
  34. Drizzle cake with chocolate
  35. Sprinkle the top of the cake with the roasted chopped hazelnuts
  36. Decorate with raspberries and strawberries
  37. Decorate with whole roasted hazelnuts
  38. Serve
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