White and dark chocolate batters swirl together in this ganache-glazed cake. Serve with chocolate whipped cream or ice cream.
- Portion size 16 servings
- Credits : Canadian Living Magazine: Best Cakes and Cupcakes Special Issue 2013
In heatproof bowl over saucepan of hot (not boiling) water, melt unsweetened chocolate, stirring occasionally; let cool to room temperature. Repeat with white chocolate.
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, beating well after each. Beat in vanilla.
Spoon half of the batter into separate bowl; stir in unsweetened chocolate. Stir white chocolate into remaining bowl.
Whisk together flour, baking powder, baking soda and salt; stir half into dark chocolate mixture alternately with half of the buttermilk, making 2 additions of dry ingredients and 1 of buttermilk. Repeat with white chocolate batter and remaining dry ingredients and buttermilk.
Drop spoonfuls of dark and white batters into greased and floured 10-cup (2.5 L) fancy or classic Bundt or tube pan. With tip of knife, swirl to marble.
Bake in 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 55 minutes. Let cool in pan on rack for 10 minutes. Remove cake from pan to rack; let cool completely. (Make-ahead: Wrap and store for up to 24 hours or overwrap in foil and freeze for up to 1 month.)
Ganache: Place bittersweet chocolate in heatproof bowl. In saucepan, bring cream just to boil over medium heat; pour over chocolate and stir until chocolate is melted. Let stand for 10 minutes; brush over cake. Let stand until ganache is set, about 40 minutes. (Make-ahead: Store in airtight container for up to 24 hours.)
Nutritional facts per serving: about
- Sodium 275 mg
- Protein 5 g
- Calories 304.0
- Total fat 15 g
- Cholesterol 64 mg
- Saturated fat 9 g
- Total carbohydrate 39 g
- Iron 9.0
- Folate 12.0
- Calcium 5.0
- Vitamin A 10.0