SUMMARY – the usual mostly yellow with chocolate marble is flipped on its head in this bundt cake. Heat and convection give it great stripes without marbling the batters together.
From My Big Fat Greek Wedding:
Maria Portokalos: It’s a cake! I know! Thank you! Thank you very, very much.
[whispering to Aunt Freida]
Maria Portokalos: There’s a hole in this cake!
I think if Mrs. Miller had brought this cake to the Portokalos house, they might have been more impressed! Of course it may have been overshadowed by the roast lamb on a spit, baklava and ouzo.
The batter was smooth and creamy and tasty both with and without the chocolate.
But was messed me up a bit was the layering.
I wasn’t clever like Marie and put the pan on the scale to measure out the batter.
And it took me forever to spread the different batter layers out.
I got nervous because Rose said to be quick. I wasn’t so quick!
I ended up with not enough chocolate batter at the top. Or the bottom?
The layering was really beautiful – I thought I had messed it up. But it worked!
I brought some to the neighbors and over to the corner store. Everyone was very appreciative.
I will make this again. But I will try these in my mini-bundt pans. I’ll just put the batter in pastry bags.
This post is part of the Alpha Bakers bake-along. It’s an online project where a group of food bloggers bake our way through The Baking Bible by Rose Levy Beranbaum.
Most of the recipes made during this project will not be shared. If you see something amazing and want to know about the recipe please let me know. You might want to get the book for yourself, or at least check it out from your local library before deciding.