Swirled Bundt
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
1
- Ingredients
- 2 ozs Dark chocolate (70% cocoa solids)
- ½ cup butter
- 1 ¼ cups sugar
- 2 large eggs
- 2 tsps vanilla extract
- 2 ¼ cups gluten-free all purpose flour (plus extra for dusting)
- 1 Tbsp gluten-free Baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup plain Yogurt
- ⅜ cup milk
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Generously grease and flour a 25cm|10" bundt or ring tin.
2.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove and set aside to cool slightly.
3.
Beat the butter and sugar in a mixing bowl until light and creamy. Beat in the eggs, one at a time and the vanilla, until well blended.
4.
Sift in the dry ingredients and stir until combined. Stir in the yoghurt and milk until smooth.
5.
Put half the mixture into another bowl and stir in the chocolate.
6.
Place spoonfuls of plain mixture into the tin to cover the base. Swirl lightly with a skewer or spoon handle to give a marbled effect. Spoon the chocolate mixture on top, then cover with the remaining plain mixture.
7.
Bake for 45-60 minutes, until a skewer or cocktail stick inserted in the centre comes out clean. Remove from the oven and place the tin on a wire rack for about 10 minutes, before removing the cake from the tin to cool completely.
