Chocolate Vanilla Swirl Bundt Cake with Glossy Ganache Frosting
{serves 12-16)
for the cake:
2 1/2 cups unbleached, all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup salted butter, room temperature
2 cups sugar
2 teaspoons vanilla
5 eggs, room temperature
1 cup buttermilk, room temperature
for the chocolate batter:
2 tablespoons Dutch-process cocoa
1 tablespoon black cocoa
1 tablespoon milk
1/2 teaspoon espresso powder
for the ganache:
6 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
2 teaspoons vanilla
[Note: shake buttermilk well before using]
Preheat oven to 325. Grease and flour a Bundt pan. Use shortening to grease, and a pastry brush to get every bit of the pan.
Whisk the flour, cornstarch, baking powder, and salt together.
Cream the butter and sugar until light and fluffy. Beat in the vanilla. Mix in the eggs, one at a time, scraping the sides and bottom of the bowl as needed.
Add the flour in three additions, alternating with the buttermilk. Mix just until combined.
Scoop 2 cups of batter into a separate bowl. Sift the cocoa powders into the bowl. Stir the milk and espresso powder together. Add to the bowl with the cocoa and stir until completely combined with the batter
Spoon the vanilla and chocolate batters into large piping bags. Snip the tips to about 1/2 inch opening. Alternating, pipe the batters into the pan, layer by layer.
Bake for about 1 hour, until a toothpick inserted in the center comes out clean or with moist crumbs. Let cool for 5 minutes in the pan.
After 5 minutes, invert a wire cooling rack on the top of the cake. Use oven mitts to flip the pan onto the rack. Wait one minute, then remove the pan. The cake should come out cleanly. If not, run a knife along the edge and try again. Let cool completely.
Once the cake is cooled, make the ganache. Place the chopped chocolate in a bowl. Heat cream and the butter in a saucepan over medium bowl heat until it just comes to a bare simmer. Pour over the chocolate and let sit for 5 minutes. Stir gently until glossy and combined. Stir in the vanilla. Let the ganache set up until pourable.
Place the cooling rack with the cake on top on a rimmed cookie sheet. Pour the ganache over the top. Shake the pan a bit to smooth if needed.
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