To kick start this new series, here's a show-stopper of a cake that halted my mouse wheel in it's tracks. Looks good, but how does it taste...?
The recipe is at http://www.bakersroyale.com/cakes/zebra-bundt-cake/, but I have transcribed the US version to UK ingredients/measurements, so use whichever is easiest for you. I halved the recipe below as I used a half sized bundt pan and reduced the cooking time to about 40 mins.
2 1/4 cups of plain flour
6 tbsp cornflour
2 tsp baking powder
½ tsp salt
2 ½ cups granulated sugar, divided as per the recipe below
½ cup cocoa powder
6 tbsp water
340g unsalted butter, softened
1 ½ tsp vanilla extract
5 large eggs
½ cup (120ml) whole milk
170g dark chocolate
160ml double cream
Sift flour, cornflour, baking powder and salt into a bowl; set aside.
In a separate medium size bowl add in ½ cup of sugar, the cocoa powder and water, then whisk until mixture is smooth; set aside.
Place softened butter and sugar in a stand mixer bowl fitted with a paddle attachment. Beat on medium high until mixture is blended, about 1 minute.
Add in vanilla and beat until combined. Add and beat eggs one at time, mixing well after each addition. Once all eggs are added, beat mixture until it becomes light and fluffy (it will resemble pancake batter, but slightly thinner).
Turn mixer speed down to low and add the flour in three additions, alternating with the milk in two additions and mixing just until blended.
In a separate bowl, add 2 cups of the batter to the cocoa mixture and stir until blended.
Using a separate ice cream scoop for each batter, pour two scoops of vanilla mixture into pan followed by one scoop of chocolate mixture on top of vanilla mixture. Continue to alternate between vanilla and chocolate layers until bundt pan is filled. I just kept putting the batter in the same spot of the pan each time, and found the layers just melded around the pan and levelled out with some gentle shaking of the pan.
Bake the zebra pound cake for 50-60 minutes at 180ºC/350ºF/Gas 4 or until a skewer inserted into the centre comes out clean. Cool cake in the pan on a wire rack for 15 minutes. Invert the cake onto the rack and cool completely.
To make the icing, place the chocolate and cream in a pan over low heat and stir until chocolate is melted. Set aside to cool for 10 minutes before using.
Pour the glaze on top and let glaze set, about 30 minutes. Slice and serve.
VERDICT: This was easier to make than it first looked, and it turned out delicious! It has a fairly dense texture, yet is moist and light. The dark chocolate ganache has a slight bitterness that offsets the sweetness of the sponge, although I found the 10 minute wait after making the ganache was too long, and after a couple of minutes it was the right consistency. My family all enjoyed it, I recommend it!
Find more images from this photoshoot at Stocksy United.